You can totally make candy at home! Even something as iconic as Valentine's Day conversation hearts can be made in your own kitchen. And these little sweethearts are a great intro to candy making because you can make them without a candy thermometer. So pick your favourite flavours and let's get started! See below for detailed recipe:
CONVERSATION HEARTS RECIPE
Ingredients:
1/2 cup water
1 1/2 tsp unflavoured gelatin powder
2 tsp light corn syrup
2 lbs powdered sugar
food colouring
candy flavouring
1/2 tsp citric acid
Directions:
Sprinkle gelatin over 1/4 cup (60mL) of water. Let sit for five minutes. Heat the corn syrup and remaining 1/4 cup of water in a saucepan over medium heat. When the water is hot add gelatin mixture and stir until it has dissolved.
Pour the mixture into the bowl of a food mixer fitted with a paddle attachment. Add a quarter of the icing sugar (about 1 cup) and mix slowly until it is incorporated. Then add another quarter, again mixing on a low setting. Pause between additions to allow the sugar to mix in. Continue in this way until all the icing sugar has been incorporated. Every once in a while, stop the mixer and scrape down the bottom and sides of the bowl. The mixture will change from a thin liquid to a very stiff dough.
Dust a work surface with icing sugar. Knead the mixture as you would bread dough, adding icing sugar until it is satiny and not sticky. Add the citric acid, if you want to use it, and knead for a few minutes until it is evenly distributed.
Decided on the number of different colours/ flavours you wish to make and divide the dough into the number of portions. Six works well. Cover each portion in plastic wrap until you are ready to work with it. Take one portion and flatten it into a disc. Add two drops food colouring and 1/8 tsp of flavouring. Fold the disc over on itself and knead as you did before. (It is a good idea to wear disposable gloves for this step). Repeat process with remaining portions.
Dust work surface with icing sugar. Working on with one section of dough at a time, roll out dough using a rolling pin until it reaches 1/4 inch thickness. Using fondant plunger cutters (available at specialty baking stores or online) punch out the candy hearts. Set on a baking tray and leave to dry for 24 hours before serving or storing in an air tight container at room temperature.
For more photos, check out the the blog post: http://www.shaydacampbell.ca/2017/02/...
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Make Conversation Heart Candies at Home! watercolor brands | |
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| How-to & Style | Upload TimePublished on 10 Feb 2017 |
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