Peppermint Hard Candy
A classic, simple hard candy recipe flavored with refreshing peppermint oil. This recipe guides you through boiling sugar syrup to the correct temperature (Hard Ball or Small Crack stage, around 248-290°F / 120-143°C) using a candy thermometer, then beating and dropping the mixture to form individual candies. The original text also provides a comprehensive guide to various sugar boiling stages and includes recipes for White and Coffee Fondant.
Ingredients
- 1.5 cups Granulated Sugar (Original recipe implies sugar but does not specify quantity. This is a common ratio for a small batch of hard candy.)
- 0.5 cup Water (Original recipe specifies '½ cup boiling water' for the initial mixture.)
- 6 drops Peppermint Oil
- 1 teaspoon Butter (For greasing paper, implied by 'slightly buttered paper'.)
Instructions
- 1Lightly butter a sheet of parchment paper or a marble slab. Ensure you have enough surface area for dropping the candies.
- 2In a heavy-bottomed saucepan (a granite saucepan, as mentioned in the original recipe, is ideal), combine the granulated sugar and water. Stir constantly over medium heat until the sugar is completely dissolved and the mixture is clear. Do not let it boil before the sugar is fully dissolved.
- 3Increase the heat to medium-high and bring the syrup to a boil without stirring. Insert a candy thermometer, ensuring it does not touch the bottom of the pan. Boil until the syrup reaches the 'Hard Ball' stage (248°F / 120°C) or 'Small Crack' stage (290°F / 143°C). The original recipe suggests boiling for ten minutes, which typically corresponds to these higher temperatures. For a harder candy, aim for the 'Small Crack' stage. If sugar crystals form on the sides of the pan, carefully wash them down with a pastry brush dipped in hot water.
- 4Carefully remove the saucepan from the heat. Immediately add the 6 drops of peppermint oil. Beat the mixture vigorously with a wooden spoon or spatula until it thickens slightly and becomes opaque, reaching the 'right consistency' for dropping. This process usually takes about 2-3 minutes of active beating.
- 5Working quickly, use the tip of a spoon to drop small, uniform amounts of the hot candy mixture onto the prepared buttered paper. Allow the candies to cool completely and harden at room temperature. This will take approximately 15 minutes. Once fully hardened, peel them off the paper and store in an airtight container.