1 1/2 c granulated sugar
1/2 c frozen OJ concentrate
1 /2 butter, softened
1/8 tsp vanilla extract or orange essential or flavored oil
2 to 3 dash(es) orange food coloring or use you favorite or none at all
1.
Butter a 15x10 inch baking pan. Place pan in refrigerator to keep cool
until needed.
In a large heavy saucepan with a lid, combine sugar,water and butter.
Cook and stir with a wooden spoon over high heat until sugar is
dissolved.
2.
Bring to a boil; cover and cook over medium heat for 3 minutes to
allow steam to wash sugar crystals down. Uncover; cook over medium heat,
without stirring, until candy thermometer reads 260 degrees (hard ball stage).
3.
Remove from heat; stir in peppermint oil and food coloring. Pour into
chilled pan without scraping. Let stand undisturbed for 10 minutes.
With a rubber spatula, gently fold edges of hot candy into the center of
the pan, repeating 2 or 3 times until the candy is cool enough to
handle.
4.
Butter your fingers well, form candy into a ball, then begin
stretching until candy becomes porous and satiny about 5 minutes. Pull
out into a 1/2 inch rope.( like making taffy)
5.
Using buttered scissors, cut candy into 1/2 inch pieces.
Store candy pillows in an airtight container for at least 24 hours
before serving.So the flavor melds and ripens. Makes about 1 1/2 #'s
6. Note:you can change up the color or use no color.
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