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

Source: Martha Stewart Living, February 2010
Yield

Ingredients

Directions

Cook's Notes

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

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  • teacher_jenny
    17 FEB, 2010
    Which mold did you buy? Was it the large assorted for $7?
    Reply
  • teacher_jenny
    17 FEB, 2010
    Which mold did you buy? Was it the large assorted for $7?
    Reply
  • marybethg
    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.
    Reply
  • marybethg
    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?!?!
    Reply
  • marybethg
    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!
    Reply
  • shimmysister
    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.
    Reply
  • wrknmom1
    30 JAN, 2010
    How do I put the boiling hot syrup into the tiny molds without spilling over??
    Reply
  • MDWV50bt
    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.
    Reply

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