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Several people have asked how to make traditional clear toy candy. It is so simple that anyone can do it, but remember it
is dangerous so no small children please. You will need: a pan, a candy thermometer, clear corn syrup, sugar, and water. No
flavoring please - that is why it has a unique flavor. You may also add a small amount of red food coloring and if you are
not very traditional you may use green food coloring which came into use in the 1920's. If you add no coloring it will turn
out a beautiful amber."
This is from the original poster when I did a hunt for it because making the candy was a big question for some friends.
Ingredients:
1/2 cup corn syrup
1 cup sugar
1/2 cup water
Procedure:
I try to use a ratio of two parts solid to one part liquid, but for your first batch use more liquid. It just takes longer
and the liquid must boil off before it will reach the proper temperature so err on the side of too much liquid at first.
In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure
the sugar is thoroughly moistened. Stick in the candy thermometer and put the mixture on the stove.
DO NOT STIR
Heat to 310 degrees and if you have the sugar thoroughly moistened it will look like boiling glass. If you have too much
sugar for the liquid you used it will not be clear.
When the mixture reaches 300-310 degrees, pour into molds generously coated with olive oil (any oil will work).
Hold the molds together with heavy duty rubber bands and place the greased molds on a cookie sheet.
If you don't have any molds, you can oil a cake pan and pour the mixture about 1/4 inch deep and score with a knife as
it hardens so it will break into bite size pieces.
Its takes about five minutes or so to harden in the molds and as it does I add sticks to make it easier to eat. I wrap
them in small plastic bags which you can get wherever they sell candy making supplies.
Remember you can't mess this up - if you put in too much corn syrup or water it will just take longer to reach the desired
temperature. After your first batch, you'll never measure anything again.
I should have pointed out that this candy seems to be one of the most traditional Pa. Dutch Christmas candies.
NOTE the time is way off. This is going to vary depending on a lot of factors.
Serving Size: depends on mold size
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