Candy Gems

Any extract, such as orange or almond, can be used in place of cinnamon. Present to your Valentine in a handmade jewelry box.

  • Yield: Makes 3 dozen
Candy Gems

Source: Martha Stewart Living, February 2010

Ingredients

  • 2 cups sugar
  • 1/2 cup water
  • 1/4 cup corn syrup
  • 1/4 teaspoon cinnamon extract (kingarthurflour.com)
  • Gel-paste food coloring, such as Tulip Red, Orange, or Soft Pink (sugarcraft.com)

Directions

  1. Bring 1 cup sugar, 1/4 cup water, and 2 tablespoons corn syrup to a boil in a small saucepan over medium-high heat. Heat until syrup registers 300 degrees on a candy thermometer. Remove from heat, and stir in 1/8 teaspoon cinnamon extract and 1 or 2 drops food coloring using a rubber spatula. (Mixture will steam and bubble when liquid is added, so be careful.) Transfer mixture to a liquid measuring cup, and let the bubbles settle slightly, about 15 seconds.

  2. Slowly pour mixture into gem candy molds (fancyflours.com) just below the top. Let cool until candies harden, about 30 minutes. Remove candies from molds. Repeat with remaining 1 cup sugar, 1/4 cup water, 2 tablespoons corn syrup, 1/8 teaspoon cinnamon extract, and 1 or 2 drops food coloring (same color as first batch).

  3. Let second batch cool slightly, about 3 minutes. Top with first batch of hardened candies, flat sides together, matching sizes and shapes. Let harden and cool completely before removing from molds.

Cook's Note

Candies can be made and stored in an airtight container for up to 1 week.

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