Sugar Free Hard Candy Recipe
1 1/2 cup DiVinci Sugar Free Vanilla Syrup or Maltitol Syrup
1 cup Maltitol Granular
1/2 tsp Candy Flavoring Oil
Candy Food Coloring
Prepare the candy molds with non flavored vegetable oil spray, add paper sucker sticks. In a light weight sauce pan heat the syrup and Maltitol until it begins to boil. Insert candy thermometer, making sure it doesn't touch bottom of the pan. Boil to 300 degrees and remove from heat. When the boiling calms down, stir in Food Color and Candy Flavoring Oil. Pour the mixture into the prepared molds. Allow to cool. Turn out of molds carefully.
This recipe will make 3 - 3-1/2 inch suckers
Homemade Maple Magic Candy
INGREDIENTS
2 cups real maple syrup
1. Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil.
2. Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233F. Be careful that the syrup doesn't’t boil over - once maple syrup finally decides to boil, it really boils. The boiling action is mesmerizing; the syrup’s dark earthy color in such constant motion reminds us that the earth itself is constantly moving and changing, even when it appears to remain the same.
3. When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110F.
4. Now it’s time to beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes. (It can help to sing when you do this.) You are making a transformation take place: As you beat, the syrup gradually turns a pale caramel color and it becomes stiff enough to hold a shape.
5. Place in candy molds or form into patties on a plate or baking sheet and allow to cool completely. Then unmold and enjoy.
Makes about 1 pound of candy.
Almond Bark
1 cup ((2)
3 oz pkgs) blanched whole almonds
1 lb white chocolate pieces
Spread almonds in a single layer on a cookie sheet. Bake at 350 degrees
F. for 10-12 minutes or until brown, stirring occasionally. Set aside
to cool. (Nuts may be toasted in the microwave. Place them and 1 tsp of
butter in a 9-inch pie plate and cook on high, stirring once or twice,
4-5 minutes or until almonds are toasted.) Heat chocolate over low heat
in a double boiler or in the microwave, stirring until melted (1.5-2 minutes
in the microwave). Do not overheat! Stir in almonds. Spread on a waxed
paper-lined baking sheet and refrigerate until set.
Makes 1.5 pounds
(Click thumbnails to enlarge photos)
