r/CandyMaking

Recipe
1 1/2 cup raw sugar
1/2 cup whole milk
2 tbsp butter
1 tsp vanilla

Method
Add the sugar and milk to a medium saucepan. Cook over medium-high heat to a softball stage stirring often. 238 degrees. This may take about 10 minutes.
Remove from heat and add the butter and vanilla. Don’t stir.
Allow fudge to become lukewarm then pour into a medium bowl and blend on low speed until combined.
Pour into a buttered dish and allow to harden for about an hour. Remove and cut into small pieces. Refrigerate or freeze until serving.

melindakeen Instagram

Hello everyone! I recently started making my own lollipops, is there a trick to make them less sweet?

Made from sugar and syrup + flavour and colour

For this, you will need:
1 1/2 cups(300 g) granulated white sugar
1/2 cup(100 g) packed dark brown sugar
1 1/2 cup(354 mL) heavy cream
One 12 fl. oz.(354 mL) can evaporated milk
3/4 cup(255 g) light corn syrup
1/2 cup(113 g) unsalted butter
1 teaspoon(6 g) salt
1 teaspoon(5 mL) vanilla extract

Some Kosher or flaky salt for decoration

Line a 8"x8" or 9"x9" pan with parchment. Place everything but the vanilla and the salt in a medium, heavy-bottom saucepan over medium heat, stirring constantly with a silicone spatula. This process will take some time and require as much watching over as a toddler, so have anything you might want with you because you might be there for an hour. When the butter is fully melted, clip a candy thermometer to the side of the pan. Continue stirring constantly. As the liquid begins to boil, it will increase in viscosity greatly. Cook until it reaches 245F. Expect for the temperature to stall at least once; my did twice, at about 160F and again at 220F. When 245F is reached, remove from heat. Pour in the vanilla and stir well to fully incorporate. Pour the caramel into the parchment lined pan, using the spatula to get out as much as possible(this will be difficult to clean out of the pan; caramel likes to cling). Allow to cool to room temperature, at least two hours. Using the parchment, remove the slab of caramel from the pan. Spray a large, sharp, smooth-bladed knife(like a carving knife) with cooking spray. Cut the slab into 8 even strips, re-spraying the knife with every slice. Repeat across the grain of the strips to make squares. Sprinkle lightly with salt, share, and enjoy!