The General
New Member
Magical Butter's Hard Candies & Lollipops Recipe
Ingredients:
1/2 cup Magical Butter tincture, reduced down into syrup
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1/2 teaspoon lemon emulsion
Step by Step Directions:
1. Put your tincture in a 1 quart non-stick saucepan and heat on low. Cook until almost all of the alcohol has evaporated (about five minutes). It should look like molasses.
2. Add emulsion and flavoring extract to complement the flavor of the candies you want to make. Then stir.
3. Remove from heat, let cool and set aside.
4. Mix sugar, corn syrup and water together in a large saucepan and stir on medium heat until sugar dissolves.
5. Insert candy thermometer, making certain the thermometer doesn't touch the bottom of the pan. Bring mixture to boil without stirring.
6. Continue to cook the set up without stirring until the temperature reaches 260 degrees F. Add food coloring and do not stir. Continue to cook until thermometer hits 300 degrees F.
7. Remove from heat precisely at 300 degrees F. Add flavoring and tincture reduction and stir quickly.
8. Quickly pour into prepared molds and let sit at room temperature for five minutes.
9. Let cool completely and break apart. Coat with powdered sugar if desired.
Ingredients:
1/2 cup Magical Butter tincture, reduced down into syrup
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1/2 teaspoon lemon emulsion
Step by Step Directions:
1. Put your tincture in a 1 quart non-stick saucepan and heat on low. Cook until almost all of the alcohol has evaporated (about five minutes). It should look like molasses.
2. Add emulsion and flavoring extract to complement the flavor of the candies you want to make. Then stir.
3. Remove from heat, let cool and set aside.
4. Mix sugar, corn syrup and water together in a large saucepan and stir on medium heat until sugar dissolves.
5. Insert candy thermometer, making certain the thermometer doesn't touch the bottom of the pan. Bring mixture to boil without stirring.
6. Continue to cook the set up without stirring until the temperature reaches 260 degrees F. Add food coloring and do not stir. Continue to cook until thermometer hits 300 degrees F.
7. Remove from heat precisely at 300 degrees F. Add flavoring and tincture reduction and stir quickly.
8. Quickly pour into prepared molds and let sit at room temperature for five minutes.
9. Let cool completely and break apart. Coat with powdered sugar if desired.
