ne. Clip your candy thermometer to the pot and heat the mixture over medium heat.
Cook to Hard Crack Stage: Without stirring, allow the mixture to come to a boil. Let it cook until it reaches 300°F (150°C), the hard crack stage. Watch carefully — sugar burns fast at this point!
Pour and Cool: Immediately pour the hot syrup onto a parchment-lined baking sheet or into silicone candy molds. If pouring onto a sheet, let cool slightly, then score or break into bite-sized shards once fully hardened.
Optional Dusting: If the candy feels a bit sticky after cooling, you can lightly dust the pieces with powdered sugar to prevent sticking.
Store: Keep the candies in an airtight container in a cool, dry place. They’ll last several weeks (if you can resist them that long!).
Tips:
Always be cautious when working with hot sugar — it’s hotter than boiling water and can burn quickly.
You can add a drop or two of natural food coloring or essential oil (like lemon or lavender) for a fun twist.
For a fun presentation, wrap each candy in parchment squares like old-school sweets.
Time & Serving Info
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 35 minutes
Servings: About 20–25 candies
Calories per Serving: ~35 kcal Voir moins
