Try this Pumpkin fizz candies recipe
- 1 cup white sugar
- candy thermometer
- 1/4 tsp cream of tartar
- -- pumpkin vodka
- infuse 250ml vodka with slices of roasted pumpkin 1 tbsp brown sugar, 1 tsp pumpkin pie spice, 1cinnamon stick, 1/2 tsp vanilla
- -- pumpkin fizz hard candies
- 1/4 cup of pumpkin vodka
- 1/2 cup of glucose syrup
- mixture of white sugar and citric acid
- orange food gel
- -- important tools
- candy making gloves
- silicone mat
- oiled scissors
- Carbohydrate 134.493045113592 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.000390000005811453 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (135g)
- Sodium 0.1014 mg
- Sugar 134.492655113587 g
- Trans Fat 0 g
- Calories 521 calories
Step-by-step
- In a saucepan over medium heat, stir together the pumpkin vodka, white sugar, glucose syrup and cream of tartar.
- Stir until its mixed together, then let it come to a boil until it reaches 300°F or hard crack stage.
- As its cooking, roll out the silicone mat.
- In a large shallow dish, pour in the white sugar and citric acid mix.
- When it reaches hard crack stage, pour in 1 tsp of pumpkin vodka for extra flavor and stir in orange food gel for colour.
- Pour the candy liquid onto the silicone mat.
- Pull on your gloves, and when the candy starts to cool enough to touch, fold the edges into the middle so the candy cools at the same pace.
- Once it's cool enough to pick up, start kneading the candy and twist into a long rope.
- Take your oiled scissors, and cut into 1 inch long pieces.
- As you're cutting these pieces, toss them into the white sugar and citric acid mix and stir to coat. This will give it a coating and keep them from sticking to each other.
Making hard candy shares much in common with glassblowing. Sugar syrup must reach precise thermal thresholds to transition from a pliable syrup to a brittle solid. Unlike soft caramels that rely on the firm ball stage around 245 degrees Fahrenheit, hard candies demand the hard crack stage at 300 degrees. Without this high heat, residual moisture remains trapped inside the sugar matrix, resulting in a sticky texture rather than a crisp shatter.
- Monitor the boiling syrup constantly because sugar transitions rapidly from 250 degrees to 300 degrees.
- Test doneness by dropping a small spoonful of hot syrup into a bowl of ice water.
- If the cooled droplet cracks cleanly under fingernail pressure without bending, the candy has reached the hard crack stage.
- Wear insulated candy making gloves during the kneading phase to protect hands from extreme heat while maintaining dexterity.
- Store finished pieces in an airtight container layered with parchment paper to prevent humidity absorption.
Efficient timing prevents the molten sugar from cooling prematurely on the silicone mat. Sequence each step so that the cutting shears are oiled and the citric acid coating dish rests within arm's reach before pouring the pan contents.
