Day 1 Of The 25 Days Of Christmas.

Homemade peppermint candy

Years ago I was fortunate to meet this really sweet lady, Mrs. Nix. She made the most awesome blue jean bags on earth. You could put a ton of bricks in them and the handles would not come off. 

One day I saw Mrs. Nix and she was eating some hard candy. It looked like glass. Stained glass. I asked her what it was and she told me and gave me the recipe on the spot. Well I do not know about you but I can never give anyone a recipe off the top of my head but she did. I could not wait to get home for Gary and I to make some.

The recipe is very easy. You do need a candy therometer and candy oils. I believe I got mine from a store that made cakes. I think it was the Wilton brand and in a very tiny bottles.

We bought all flavors. Oh and you need food coloring. For the green I always used spearmint oil and cinnamon oil for the red. It is just beautiful and it would be a great gift to take a plain mason jar and fill it up with the candy. Tie a ribbon around the top , punch a hole in a recipe card and write the recipe on it and attach to the ribbon. You can make all colors and flavors.   I think we even made blackberry flavor and used purple food coloring. Well we mixed the colors to make the purple.

I found the recipe online. It was exactly like the one I had.  We always used an old cookie sheet with sides to pour the candy in when it was done. Slightly greased the pan with the spray you get in the stores and then wiped most of it off with a paper towel. You just want it barely greased so the candy will not stick. When it was totally cool we took a hammer and broke up the candy.  I think that was the most fun part.

  • 3 3/4 cups sugar
  • 1 1/2 cups light corn syrup
  • 1 cup water
  • 1 tsp. extract (orange, lemon, walnut, etc.)   USE THE OILS in the small bottles.
  • food coloring

Mix first 3 ingredients in large saucepan.
Stir over heat until sugar dissolves. Bring to a boil, without stirring, and continue to boil until temperature reaches 310º F, or until drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in extract & coloring of choice. Spread out onto a lightly greased baking sheet or rectangular cake pan so that the candy is no more than 1/4 inch thick. Cool, then break into pieces. Store in an air-tight container. 

Now I have myself wanting to make some. You can sprinkle powdered sugar on it but I like it without the sugar.

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