Christmas Hard Candy is a traditional American recipe for a classic Christmas sugar candy that's coloured red and flavoured with cinnamon oil. The full recipe is presented here and I hope you enjoy this classic American version of: Christmas Hard Candy.
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Ingredients:
800g (4 cups) sugar
250ml (1 cup) golden syrup (light corn syrup)
250ml (1 cup) water
2 tsp cinnamon oil (or 2 tsp peppermint extract)
red food colouring, orange food colouring or green food colouring
icing sugar, for dusting
Method:
Combine the sugar, golden syrup and water in a pan. Bring to a boil and continue cooking until the syrup reaches the hard crack stage (149–154°C; 99% sugar concentration [When you drop a little of the syrup in water at this stage it will solidify into threads that will shatter at the slightest torsion (sideways pressure). This is the ideal stage for making toffee, nut brittles and lollipops]).
Beat in the cinnamon oil (or peppermint) and the food colouring of our choice.
Turn the resultant coloured syrup into a baking tray lined with kitchen foil and greased with oil.
Sprinkle over a little icing sugar whilst still warm. Allow to cool until it can be handled and break into pieces.
