Candy Jewels
Under-filling the wells in the gem molds produces more realistic looking gems that are easier to remove once hardened. Soak the sauce pan, candy thermometer, spatula, and measuring cup with hot water as quickly as you can after you finish working to dissolve the remaining syrup. A single recipe makes about 6 dozen small candies of one color (fewer if you combine them to make "complete" jewels). Adapted from Martha Stewart.
Ingredients
Instructions
- Lightly spray the candy molds with non-stick cooking oil and set aside.
- Combine sugar, water, and corn syrup in a small saucepan fitted with a candy thermometer. Heat over moderately high heat and cook without stirring until the syrup reaches 300° F.
- Remove from heat, and, working carefully as the mixture will bubble and steam, mix in flavor extract and coloring with a silicone spatula. Transfer mixture to a heat-proof glass measuring cup and let it sit briefly to let the larger bubbles settle.
- Slowly pour the mixture into the prepared candy molds, shifting from one well to the next before reaching the top. Let the candies harden in the molds for at least 30 minutes before turning out on a clean surface.
- If desired, press the flat sides of two matching jewels together carefully to create realistic looking jewels.
- Store candies for up to a week in an air tight container.