Guest guest Posted March 23, 2001 Report Share Posted March 23, 2001 BUTTERSCOTCH HARD CANDIES - wheat, gluten, dairy, corn, soy, and egg free 2 cups light brown sugar 1/2 cup safe margarine 1/4 cup water 1 tablespoon apple cider vinegar In a medium saucepan, combine all ingredients and bring to boil. Attach a candy thermometer after mixture begins to boil, and cook without stirring until the temperature reaches crack stage. Carefully pour hot mixture into a well greased shallow cake or cookie pan. Score top when it is partially harden, and crack when cool. Or, pour into well greased candy molds and allow to cool for several hours prior to removing. Copyright, 1999, Diane Hartman, all rights reserved === BUTTERSCOTCH HARD CANDIES - wheat, gluten, dairy, corn, soy, and egg free 2 cups light brown sugar 1/2 cup safe margarine 1/4 cup water 1 tablespoon apple cider vinegar In a medium saucepan, combine all ingredients and bring to boil. Attach a candy thermometer after mixture begins to boil, and cook without stirring until the temperature reaches crack stage. Carefully pour hot mixture into a well greased shallow cake or cookie pan. Score top when it is partially harden, and crack when cool. Or, pour into well greased candy molds and allow to cool for several hours prior to removing. Copyright, 1999, Diane Hartman, all rights reserved === HONEY LEMON CANDY - wheat, gluten, dairy, egg, corn, and soy free 2 cups sugar 1 /2 cup honey 1 /2 cup water 1 /8 cup lemon juice 1 teaspoon safe lemon extract Combine all ingredients and bring to boil, stirring occasionally. Remove spoon and attach a candy thermometer to pan. Cook until mixture reaches the crack stage. Allow to cool for 20-30 minutes, and then transfer onto well greased slab or platter. Pull until glossy and form into sticks. Copyright, 1999, Diane Hartman, all rights reserved === Quote Link to comment Share on other sites More sharing options...
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