Ice Look-A-Like Hard Candy

Sugar Work By mocakiss86 Updated 23 Oct 2008 , 1:36pm by cmp24

mocakiss86 Posted 3 Jun 2008 , 4:52pm
post #1 of 5

I posted in another section with no luck. I found a cake with a beer bottle in a ice chest. and love the ice (hard candy) another lady had the same candy to glitter up a wedding cake. I wanted to know if it is a regular hard candy reciepe or if anyone has a different idea. I have many uses if someone can direct me. Thanks sooooooo much!!

4 replies
dulzuramagica Posted 8 Jun 2008 , 10:38pm
post #2 of 5

this pic will help u (i hope) she says she used ice trays to shape ...I would use my regular recipe but watch it closely so there will be no yellowing GL!...

http://www.cakecentral.com/cake-photo_1169437.html

Edee Posted 17 Sep 2008 , 7:41pm
post #3 of 5

Here is one I found online...

HARD CANDY

2 c. white sugar
3/4 c. white corn syrup
1/2 c. water
Various extractions
Food colors

Combine sugar, corn syrup and water in saucepan. Cook over medium heat (do not stir until candy reaches hard crack stage, 300 degrees). Remove from heat and add extracts and coloring quickly. Pour into prepared pan or pans and cover with powdered sugar. When candy is cool enough to handle, quickly cut into very small pieces with scissors. Store in covered containers.
Extracts: Amount used depends upon whether you use oils, concentrates or extracts. Oils make the best candy but are not available in all flavors. If oils are used, use less than 1 teaspoon per batch of candy.

Food colors and flavors I use:

Yellow - lemon

Red - cinnamon or anise

Blue (or clear) - peppermint

Orange - orange

Purple - clove

Light green - lime

Green - wintergreen

Yellow orange - rum

Blue green - spearmint

Brown - root bear

To Prepare Pans: Using jelly roll pans or similar pans, fill with sifted powdered sugar and level off the top. Then run finger around making small tunnels in which to pour syrup. After pouring syrup in pan, cover with powdered sugar until cool enough to handle and cut.

cmp24 Posted 23 Oct 2008 , 1:33pm
post #4 of 5

There are some that have used rock candy
  http://www.cakecentral.com/cake-photo_1254542.html

here's one where they used MM
http://www.cakecentral.com/cake-photo_1256623.html


And heres one that has used clear gelatin
http://www.cakecentral.com/cake-photo_1271672.html

cmp24 Posted 23 Oct 2008 , 1:36pm
post #5 of 5
Quote:
Originally Posted by Edee

Here is one I found online...

HARD CANDY

2 c. white sugar
3/4 c. white corn syrup
1/2 c. water
Various extractions
Food colors

Combine sugar, corn syrup and water in saucepan. Cook over medium heat (do not stir until candy reaches hard crack stage, 300 degrees). Remove from heat and add extracts and coloring quickly. Pour into prepared pan or pans and cover with powdered sugar. When candy is cool enough to handle, quickly cut into very small pieces with scissors. Store in covered containers.
Extracts: Amount used depends upon whether you use oils, concentrates or extracts. Oils make the best candy but are not available in all flavors. If oils are used, use less than 1 teaspoon per batch of candy.

Food colors and flavors I use:

Yellow - lemon

Red - cinnamon or anise

Blue (or clear) - peppermint

Orange - orange

Purple - clove

Light green - lime

Green - wintergreen

Yellow orange - rum

Blue green - spearmint

Brown - root bear

To Prepare Pans: Using jelly roll pans or similar pans, fill with sifted powdered sugar and level off the top. Then run finger around making small tunnels in which to pour syrup. After pouring syrup in pan, cover with powdered sugar until cool enough to handle and cut.












This is a great recipe extremely close to the one i use.

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