Ingredients
- Granulated Sugar: 2 cups
- Water: 3/4 cup
- Light Corn Syrup: 1/2 cup
- Cream of Tartar: 1/4 teaspoon
- Orange Candy Oil (or flavoring extract): 1 teaspoon
- Orange Gel Food Coloring: 3-4 drops
- Powdered Sugar (for dusting): 1/4 cup
Instructions
- Step 1: In a heavy-bottomed saucepan, combine the granulated sugar, water, light corn syrup, and cream of tartar. Stir gently over medium heat until the sugar is fully dissolved and the liquid is clear.
- Step 2: Insert a candy thermometer, ensuring the tip does not touch the bottom of the pan. Increase the heat to medium-high and boil without stirring until the mixture reaches the hard crack stage (300°F or 149°C).
- Step 3: Immediately remove the saucepan from the heat. Allow the bubbles to subside completely (about 1 minute). Carefully stir in the orange candy oil and the orange gel food coloring until evenly distributed.
- Step 4: Promptly pour the hot mixture onto a prepared, lightly oiled surface or a silicone baking mat. Let the candy cool for 10-15 minutes until it is warm and pliable enough to handle, or until it is brittle.
- Step 5: If pliable, score the candy into squares or use a sharp knife to cut desired shapes; alternatively, allow it to cool completely and then shatter the candy into smaller pieces. Dust the finished orange candy with powdered sugar to prevent sticking.
Notes
- Store the completely cooled candy in an airtight container at room temperature, ideally layered between sheets of wax paper to maintain crispness and prevent sticking due to humidity.
- If the candy cools too quickly and becomes brittle before you can cut it, do not attempt to reheat the whole batch; instead, embrace the shattering method to create beautiful, jagged pieces.
- For an elegant serving suggestion, float a small piece of the shattered orange candy in a hot cup of black tea or use it as a striking garnish on citrus-based desserts.
- Chef's Tip: To guarantee a clear, glassy texture and prevent dreaded crystallization, avoid stirring the mixture entirely once it begins to boil; swirling the pan gently is acceptable, but keep spoons out of the boiling syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American