Citrus Hard Candy
Comments (9)
myermike_1micha
7 years ago
Laura LaRosa (7b)
7 years agoRelated Discussions
Sucess With Hard Candy!
Comments (10)Thanks Alexa and Annie! There's plenty of it left :). I'm nibbling on a few pieces right now lol. The one neighbor/friend tried it and liked it, regardless of the lack of flavor. I hope to get more sugar here soon so we can make another batch. The next time, it'll be orange flavored! Brad AKA Moonwolf...See MoreTomorrow Is My Test Batch Of Hard Candy
Comments (10)Good luck Annie! We can't make it today due to the rain as I read that sugar draws moisture and that it's best to wait for a clear sunny day. I'll take pictures of when we do make it. If it turns out okay, I'll be making some for Christmas. I was thinking of four flavors, two fruit and two spice: cinnamon and peppermint for the spice; strawberry and orange for the fruit. Of course, if we go to the place that sells Lorann Flavoring Oils, I might try something different for the fruit flavors. Brad AKA Moonwolf...See Morecitrus cookies or candy?
Comments (14)This was my grandmother's recipe and now one of the gifts I make every year. I always get raves and requests for the recipe. After making them many times, I now use almost twice the amount of walnuts called for in the recipe, added 1 cup at a time, for a total of almost 4 cups. A lot of the syrup falls to the bottom of the pan anyway and may as well be used to coat additional nuts. Or, you might like a thicker coating of syrup, in which case use fewer nuts or the amount called for in the recipe. Experiment by adding each additional cup one at a time, but add them quickly before the syrup hardens. Oranged Walnuts (Makes 3 cups) * 1-1/2 C sugar * 1/4 C orange juice (if possible, use fresh squeezed) * 1/4 C water * 1 tsp grated orange zest * 2 C walnut halves Pour nuts into large mixing bowl. Sprinkle with orange zest. Combine sugar, orange juice, and water in saucepan; cook to softball stage (234F). Remove from heat. Pour over nuts, and quickly mix well until the syrup becomes cloudy and hard to stir. Quickly turn out onto waxed paper or buttered cookie sheet. Separate into small clusters with 2 forks. ------------------------------------------------------------------------------------ This is a wonderful cookie I discovered more than 10 years ago at the Epicurious Recipe Swap (formerly called Gails Recipe Swap). Last year I topped the center of each cookie with some of the chopped cranberries.... very festive and pretty. Cranberry Lemon Cookies (Makes 4-5 dozen) * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets (or cover baking sheet with parchment paper). Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioners sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. Mix together well. Best if made ahead and chilled for at least one day in the refrigerator (see note). Drizzle or spread on cookies; allow to dry before storing cookies. NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp....See MoreHard candy! Your likes!
Comments (35)Ooooh - remember those life safer booklets? We used to get them every year in our stocking for christmas. It had assorted rolls, and wild cherry, butter rum, mandarine orange, I know there were more. We LOVED those things. Saw them a couple of years ago and wanted to get one for DD's stocking - and there were FOUR rolls in there, all assorted. What the heck?? We used to crunch the mint ones in the dark trying to make sparks ROFL! Dances....See More
John 9a
7 years agoWell, I don't know if that's a good recipe yet....just soliciting to see if anyone has suggestions before I begin juicing and cooking. Gotta come up with some new ways to use lemons real soon.
John 9a
7 years agoWell, either I'm not much of a candy cook or I need to try a different recipe. I didn't follow the recipe to the letter but I don't think the flavor will be intense enough as it was.
Here is what I did:
Here are my ingredients
I used the full cup of sugar as per the recipe. It took only 1/4 cup of lemon juice to fully dissolve the sugar. Once dissolved, I tasted the syrup and the lemon flavor was a lot less than lemonade so I added another quarter cup to make 1/2 cup of lemon juice. I also peeled a thin layer from a lemon and added the peel to the syrup for just a few minutes. This was a mistake as the final product took on more bitter than lemon essence.
Cooking down at low heat took about 45 minutes. I kept the heat low to avoid caramelizing the sugar.
The final product was still sticky so I took it off the heat a little too early. The drops are gooey and taste more like the peel than a bright lemon flavor.
John 9a
7 years agoJohn 9a
7 years agoHere is step-one in a freeze-drying experiment. This is a thin layer of satsuma orange juice on a cookie sheet. We shall see how long it takes to dry out uncovered in the deep freezer. If I can remove most of the water this way, I should be able to reduce the cook time and hopefully preserve the fresh orange flavor.
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