However, it’s essential to have both sweeteners because the corn syrup stops sugar crystals from forming, resulting in a smooth syrup-like mixture. Like the sugar, it sweetens the candy recipe. Light Corn Syrup: Along with the sugar, you’ll also use light corn syrup.Continue to cook the white sugar until it fully turns into liquid. As you cook the sugar with the other ingredients it will melt into molten sugar. White Sugar: One of the most important components of this candy recipe is sugar.This way, you’ll have some hard candy around for when you have a sweet tooth until it’s time to share them. Go ahead and make it days ahead of when you’d like to serve it, if you like. You do not need to prioritize prepping this candy fresh. After breaking the candy into bite-size pieces you can mix the finished candies all together in a candy jar. Then let the candy harden in separate square cake pans. If you want to make all three, you can divide the ingredients into three separate pans before adding food coloring and flavor. This recipe has instructions for lemon, strawberry, or orange Hard Candies, so you can make whatever type of candy you like best. This is easy to do if you have a candy thermometer to check the cooking temperature. The best tip for making sure your candy turns out right is getting the right cooking temperature for the syrup. After that, just pour the candy, and let it dry before breaking it into pieces. Then add the flavors and colors of your choosing. You’ll combine sugar, corn syrup and water in a dutch oven or heavy saucepan and cook it into a syrup. This is an old-fashioned recipe that only takes a few ingredients to make. Sabrina lives with her family in sunny California.Even first-time candy makers, can successfully make this Hard Candy recipe. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety.
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