Rain Water Candy (Hard tack)

Name: Rain Water Candy (Hard tack)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 c. light Karo Corn Syrup; 1/2 c. water; Pinch of salt; 2 c. sugar; 1/4 teaspoons LorAnn oil, in this recipe I used Cinnamon. There are many flavors so choose one to your liking.; Food coloring, In this recipe I used red. In previous recipes, I've used Anise oil and Black food coloring to make "COAL" for the stocking of naughty children.

14 steps

Prep:5minCook:20min

Hard Tack was a favorite candy growing up. We would draw straws, oh who am I kidding, we would fight over who got to wack the solid sheet that resulted in the science experiment starting with a solid, Sugar, adding Corn syrup, and water, boiling the a syrup to a high temperature, pouring onto a cookie sheet and then cooling till its a solid again. It was so fascinating watching the elements change shape! The cinnamon oil can be purchased at Wal-mart, Hobby Lobby, Michael's. I've never found it in a grocery store. This is not the same oil that used in a diffuser!!

Updated at: Thu, 21 Dec 2023 01:46:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories50.5 kcal (3%)

Total Fat0 g (0%)

Carbs13.1 g (5%)

Sugars13.1 g (15%)

Protein0 g (0%)

Sodium8.5 mg (0%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

40 servings

½ cCorn Syrup

light

½ cwater

salt

2 csugar

¼ teaspoonsoil

in this recipe I used Cinnamon There are many flavors so choose one to your liking

Food coloring

In this recipe I used red, In previous recipes, I've used Anise oil and Black food coloring to make "COAL" for the stocking of naughty children

Instructions

Step 1

Prepare a cookie sheet with vegetable spray. Some recipes I've seen call for an aluminum foil prepared cookie sheet. I did this once to have to pick the foil out of the candy, do not do this.

Step 2

In 3 Qt sauce pan, add the 1/2 c. Karo syrup, 1/2 c. water and pinch of salt. Stir gently not to allow to much of the liquid to climb the side of the pan.

Step 3

Gently add the sugar ensuring that the sugar crystals do not come in contact with the sides of the pan.

Step 4

Gently stir to simply moisten the sugar

Step 5

Cook over Medium high heat till comes to a boil.

Step 6

Place a lid overtop and cook for 1 minute. This allows any sugar that did come in contact with the sides of the pan to potentially melt and sweat (run down the sides of the pan) into the bottom mixture.

Step 7

Remove the lid after 1 minute, place a candy thermometer in place and continue to cook, boiling. Do not stir! Cook until the temperature reaches 300 degrees, Hard ball stage. NOTE: I never trust my candy thermometer only. We were taught to keep a cold glass of water near with a spoon and use the water method to test the true state of the syrup. For this recipe, once you see the temp is 290, keep watch for the 300 degrees, it happens quick. At 300 degrees, spoon a small amount of the syrup into the cold water in the glass. Using your fingers, reach in the glass to feel the syrup. If it snaps easily you have arrived at hard ball stage. If the syrup bends before it breaks cook a little longer. If you have to cook longer, get a new glass of cold water and test again. Be careful not to let the syrup reach Carmel stage as the color of the syrup will turn amber in color. A quality candy thermometer is key but I like the water test method as a backup.

Step 8

Once at hard ball stage, turn off the heat.

Step 9

DO NOT HAVE YOUR FACE OVER THE SYRUP MIXTURE, the addition of the oil will overwhelm you!. Add the 1/4 teaspoon of Oil and the Food coloring of your desired choice.

Step 10

Add enough food coloring to desired color, about 4 -5 drops.

Step 11

Stir using the candy thermometer, Use an oven mitt as the thermometer is hot.

Step 12

Pour the syrup onto the prepared cookie sheet and place in a cold spot. We generally place outside where it is cold because we make this in the winter at Christmas time.

Step 13

When the syrup hardens, using the back of a butter knife, wack the hard tack gently to break in to bite size pieces

Step 14