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4 Ways to Make Old Fashioned Hard Candy - wikiHow

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Humbugs Ingredients Brown sugar g Water ml 3 drops of peppermint extract Method Place the brown sugar into a strong saucepan. Heat gently until the sugar has completely dissolved, but do not stir. When the water has evaporated add a few drops of peppermint essence to the mixture. Dampen a slab or work surface with a small amount of warm water before pouring the peppermint and sugar mixture on to it.

Use a flat bladed knife to prevent the consistency running too thin. Cut into strips with sharp buttered scissors. If you pull it a bit before cutting with scissors it will turn a lovely amber colour. Wrap in cellophane and store in an airtight container. Sugar Mice Ingredients Granulated sugar g Water ml Golden syrup 2 tbsp Fine string Glace icing Method Put the sugar and water into a strong saucepan, stir over a moderate heat until the sugar dissolves and then add the golden syrup. Do not beat the fondant mixture in the saucepan as this will make it slightly granular.

Allow to cool and stiffen slightly before handling.


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Dampen a slab or work surface with a little warm water. Turn the fondant out of the saucepan and allow to stand for a short time to stiffen slightly. Work the fondant up and down with a flat bladed knife until it becomes very white and firm in texture. Divide the fondant into equal amounts.

To shape the first mouse, pull off a small amount of fondant and shape the head. Form an oval shape for the body, press the head against the body while the two portions of fondant are soft enough to adhere together. Press the string into the end of the body for the tail and decorate the head with glace icing. Leave for 24 hours in the air to dry. Put the granulated sugar, water, cream of tartar and golden syrup in a saucepan over a medium heat and heat until the sugar is dissolved, stirring gently.

Lemon drops

When the mixture comes to the boil, remove the sugar crystals that are stuck to the inside of the pan above the bubbling solution. Keep the mixture bubbling vigorously, without stirring, until it reaches C F — the soft-crack stage. Then take the pan off the heat and stir in the citric acid.

Set the saucepan over a low heat to keep the remaining mixture syrupy. Pull the sugar for about 10 minutes until the candy has a glossy, creamy texture. Work quickly, as the sugar will cool quite fast. Leave to cool for 10—15 minutes until it is cool enough to pick up. Add the food colouring to the sugar and repeat step 4. Place one on top of the other and roll them into a single cylinder.

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