Now, I know we are already in November, and most of us are starting to think towards Thanksgiving (although if you go based on the store displays around here, it’s been Christmas since September…) I have plenty of ideas for Thanksgiving and recipes to start sharing with you guys, but before we get into all that I wanted to backtrack to Halloween for just one more post. When we decided on the Breaking Bad theme for our Halloween party, the one thing I knew we would have to make would be some blue hard candy, to represent the blue meth that Walt and Jesse are so famous for.
This batch I let cook just a couple seconds too long – hence the greenish hue.
As long as you have digital or candy thermometer (and aren’t afraid of a little boiling sugar), hard candy is really easy to make. For flavors, I used clear LorAnn candy flavorings – the only clear ones I could find around here were apple and peppermint. It’s important to use a clear flavoring so as not to discolor your candy – I’m sure there are more available in other stores or of course online. These both worked well though! In addition to the flavoring, a tiny drop of Americolor Sky Blue worked perfectly to get that blue color.
Daren was a little freaked out by the boiling sugar – not that I blame him, given my propensity for getting hurt in everyday situations
- 2 cups (14 ounces) granulated sugar
- 2/3 cup (7 3/8 ounces) light corn syrup
- 3/4 cup (6 ounces) water
- 1 dram (1 teaspoon) flavoring
- 1 drop Americolor Sky Blue gel coloring
Cover a rimmed baking sheet with parchment paper. Set aside.
In a 2 quart saucepan, combine the sugar, water and corn syrup. Heat over medium heat, stirring gently, until the sugar has dissolved. Stop stirring and increase the heat, bringing the mixture to a boil. Continue to boil until the mixture reaches 300°F (watch the temperature carefully, as a couple of extra degrees will throw off your color). Remove from the heat and gently stir in the flavoring and food coloring. Immediately pour the candy syrup onto the prepared baking sheet. Allow to cool, then break into shards (I used the bottom of an old glass; a metal meat tenderizer would work as well!). Store in an airtight container – preferably tiny plastic bags!
Source: LorAnn recipe booklet