People think that you can only make chocolate candy at home. That is not true at all because it is as easy and simple to make all other candy like rock and bonbons right at home.
Rock candy is probably the best to try at home first since it is easy. Take a thread and tie it to a pencil. Hang the pencil from the top of the jar by placing the thread in from the lip. You should make sure it hangs straight down and above an inch from the bottom of the jar. You need to make the thread moist and start rolling it in sugar granules.
This is just for the rock crystals to attach to when it starts to form. Keep the thread aside to dry a little. You must know how to make sugar syrup and when it is ready start pouring it in slowly. Now close the jar with a lid and wait. You will be amazed how the sugar crystals form around it in 2-3 hours.
The trick here is to limit the size and not let it grow into the sides as it will be difficult to take it out and enjoy it. Do you believe it that is all it takes to make rock candy? You are now ready try lollipops. You need a mixture of corn syrup, water and granulate of sugar. Mix them in a wide pan with 3 cups of sugar to 1 cup of corn syrup and add a cup and a half water or so.
Medium heat is what it requires at this stage of the process and sugar should all dissolve. Stirring is an important part here till all melts completely. After that do not continue to stir just let it boil and bring it boiling point and it should be around 300 degrees Fahrenheit. You could add flavors and colors if you like during this process but remember to mix them up well.
Now the mixture is to be poured into a container with molds and it is hot so do not attempt to touch it. The best time to add the sticks for lollipops. After some time it should cool off and shake the molds to make them fall on wax papers and then you are done. If you want lay some cloth below to make it a soft landing. Wrapping with your favorite papers can begin now.
The hardening of the candy depends upon the consistent 300 boiling temperature of the sugar. If the right temperature is not attained and you take it out before that you will end up with soft or semi hard candy. Too much stirring for a long time will also many times hamper the hardening process.
The color and flavor mix should be ready and pour it in during the medium heat stir. If you wait for the mix to be ready and continue to stir that is when it begins to lose the hardening process. The last stir after you pour the color and flavor should be less than about 5 -6 seconds.
For beginners it is always better to start with simpler recipes and then slowly move to better and bigger things. Experience and practice are the best masters in this trade and you will in no time with patience and endurance become a great candy maker.
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