Welcome To Day 15 Of “25 Days Of Christmas Sweet Treats”!
Last year I did “25 Days Of Christmas Cookies“. Please click the link to find all those wonderful recipes and please check back here every day for Christmas Sweet Treats all the way up until Christmas Day!
It has been a cold and blustery day here in Northern Japan. Another day of on and off snowing, not nearly enough to make me happy just yet though,haha.
It was also day two of candy making. I am beginning to become quite fond of it really. I do believe in time, I could possibly be “ok” at making it. I’ve been having some help by my wonderful husband in the kitchen this weekend.
We started off with the idea of making some saltwater taffy but then an accident or two happened, they were positive ones though and in the end, my husband had created an awesome hard candy!
Very buttery in the initial stages and when you bite into them, you find a nice peppermint flavor! Very yummy. Of course you can always change the color and flavor of the candy. We chose red and peppermint of course.
You will want to wrap these little gems in little squares of wax paper and then go share them with all your friends and family!
- 2 Cups White Sugar
- 1 Cup Light-Colored Corn Syrup
- 1 Cup Water
- 1½ Teaspoons Salt
- 2 Teaspoons Peppermint Extract
- 20+ Drops Red Food Coloring (optional)
- Butter a 15x10x1-inch baking pan and set aside.
- Butter sides of a heavy 2-quart saucepan. In saucepan combine sugar, corn syrup, water, and salt. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, without stirring, until thermometer registers 265 degree F, hard-ball stage (around 40 minutes).
- Remove saucepan from heat; remove thermometer.
- stir in extract and food coloring. Pour into the prepared pan. Cool for 15 to 20 minutes or till mixture is easy to handle.
- Butter your hands. Twist and turn mixture into a long "snake". Butter kitchen scissors or any scissor and cut into desired size.
- Make sure cut candy pieces don't touch while they finish cooling.
- When finished cooling wrap in small squares of wax paper.