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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

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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)

Cook's Note

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

Directions

  1. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, February 2010

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Reviews (8)

  • 17 Feb, 2010

    Which mold did you buy? Was it the large assorted for $7?

  • 17 Feb, 2010

    Which mold did you buy? Was it the large assorted for $7?

  • 9 Feb, 2010

    Also don't wait 3 minutes to top the 2nd batch with the 1st batch. The candy may harden too quickly and they won't stick. Short right after getting your mold filled.

  • 8 Feb, 2010

    Ahhh...I found a solution. First, spray a little Pam/cooking spray on the mold(s) before you start. Then when pouring, pour quickly and it's okay to have a little string of candy between individual gems....it easily flakes off with a knife. And the gems come out perfect. Cooking spray...who knew?!?!

  • 7 Feb, 2010

    And my issue is that I can't get them out of the molds. I've already cracked my new candy mold from Fancy Flours. Help!

  • 7 Feb, 2010

    My candy hardened before i could get it into the molds. Pouring didn't work since it just formed a string. Spooning worked at first but ended up being a big mess.

  • 30 Jan, 2010

    How do I put the boiling hot syrup into the tiny molds without spilling over??

  • 30 Jan, 2010

    Should you use extract or flavored "oils?" I have made hard candy before but we used oils rather than extract because it lost its flavor in the hot misture.