MM: Ribbon Candy
---------- Recipe via Meal-Master (tm) v8.05
Title: Ribbon Candy
Categories: Herbs, Candies
Yield: 1 Pound
1 c Sugar
1/3 c Water
2 dr Flavoring of your choice
-(up to 4)
1 dr Food coloring (up to 3)
2 tb Corn syrup
Combine the sugar, water, and corn syrup in a 1
1/2-quart
saucepan and stir over medium-low heat until
the sugar is dissolved.
Continue to cook without
stirring to the soft-crack stage, 290F.
With a pastry
brush,
continuously brush the sides of the pan with
cold water
to dissolve any sugar crystals.
Remove the pan from the heat and let it stand about 2
minutes, or until all of the bubbles in the candy have
disappeared. Stir in the flavoring and coloring.
Pour the syrup onto a marble slab and let it cool 10
to 12 minutes, or until it is easy to handle. With a
spatula, turn the edges of the candy into the center.
Tear or cut off pieces and pull them as you would
taffy until they are light and satiny. Fold each
piece back and forth like a ribbon, bend it around a
finger or pen, or twist it into ropes. Let the candy
cool completely and wrap it in plastic wrap.
VARIATION: Peppermint sticks
After removing the candy from the heat, let it stand 2
minutes, then pour half of the syrup onto a marble
slab. Add 2 to 4 drops oil of peppermint and 2 to 4
drops red food coloring to the syrup remaining in the
pan.
With a spatula, turn the edges of the candy on the
marble slab into the center. When it is easy to
handle, pull the candy until it is white and satiny.
Shape it into a rope 1/4 inches in diameter and cut
the rope into sticks 6 inches long.
Pour the remaining syrup onto the slab, pull it, and
cut it into 6-inch-long sticks. Twist the pink sticks
around the white sticks, and let them harden at room
temperature. (It is best to have two people make this
candy, one to work each color. Time is of the essence
as the candy hardens quickly.)
Wrap sticks in plastic wrap and store at room
temperature.
The Herb Companion December/January 1994/1995 posted
by Tiffany Hall-Graham
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