Tuesday, December 23, 2008

Homemade Suckers

This is fun and relatively easy. We make these every Christmas.
You need:
25 Sucker sticks
25 Metal clasping sucker molds
Bags to store them in, twist ties, ribbon etc for presentation.
Drams of Flavoring -various flavors if desired. We use LorAnn flavoring, in craft stores or specialty cooking stores, it comes in one dram bottles (Teaspoon.) We like Wintergreen, Butter Rum, Cherry, Lime, Banana, Root beer, Cranberry.
Food coloring
Sugar
Corn Syrup
Citric Acid for tart flavors- If desired, add one pinch at the food coloring stage
Candy Thermometer
Cookie Sheets
Recipe for about 25 Suckers:
2 C Sugar
2/3 C light corn syrup
3/4 C water

Sucker Molds: these should be lightly sprayed with oil and placed on a lightly greased cookie sheet with Sucker Sticks attached and centered in the molds. Lay them side by side and make sure they are flat on the surface or candy will leak out.

In large saucepan, mix together sugar, corn syrup and water, stir over medium heat until sugar dissolves, bring mixture to a boil without stirring. When syrup temperature reaches 29o (takes about 20 minutes) watch carefully, when syrup starts barely turning dark it is DONE!
Remove from heat and add flavoring and color. Stir vigorously until flavor is mixed well throughout candy. Pour carefully and quickly into prepared sucker molds before candy hardens

Repeat with new colors and flavors.

*We have at least 50 sucker molds and two batches of candy going at different intervals to speed up the process. You'll need help with more than one recipe going at a time.

*You may pour any excess candy or all of it on a separate cookie sheet and break up when hardened with blunt object....use as "Stained Glass Candy" Sprinkle pieces lightly in powdered sugar and mix. Store in airtight container. We make lots of colors and mix these up and give them away in clear cellophane bags tied with ribbons as gifts. It's very pretty!





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