INGREDIENTS

5-lbs of sugar (10 cups)

2-cups of water

1-tablespoon vinegar (optional)

 

This recipe is easy to make, but the directions MUST bee followed exactly. If the directions are not followed, the candy will not “set-up” and it will stay liquid 

Pour all ingredients into large stockpot

Mix until it’s a consistent slurry with no dry spots

Put stockpot on stove using medium heat

• Avoid high heat, as it’s better to have mixture slowly reach temperature 

Do NOT stir mixture once it is being heated, it will NOT burn

• Sugar caramelizes at 338°f and sugar burns at 350°f
  • You will remove from heat at 248°f, therefore no way it will burn

Why NO STIRRING as it gets up to temperature?

• Stirring can cause crystals to form
  • If crystals form too early, most of the mixture will stay liquid

Always use clean spoons, pots, etc.

• If solid sugar is on spoons or pans, it will cause mixture to prematurely crystalize
  • Then most of the mixture will stay liquid
  • It’s also a good idea to wipe off any sugar from the inside walls of the pot before putting on heat

Heat mixture to 248°f

Do not use a lid on your pot, as you want water/steam to escape

It will not reach temperature until mixture is at 87% sugar

* If you prefer softer candy, only heat mixture to 240°f – 243°f

Take off heat and immediately pour into disposable aluminum pan

Allow mixture to cool to below 180°f (175°f is ideal)

• Do NOT stir until it has cooled

Once it is below 180°f, stir mixture until it turns from clear to opaque/white

• Stir from edges to center, ensuring it is mixed entirely

If mixture is allowed to cool to below 150°f, it will harden immediately upon stirring, making it difficult to stir and shape

• If mixture has cooled below 150°f, briefly stir until mixture is cloudy, but do not stir too much or it will harden immediately

Candy will set up in a few hours, but let it sit overnight before using