If you could believe it, I used to be deathly afraid of boiling sugar. Like my (still unresolved) fear of hot oil, I was burned by molten sugar syrup when I was younger, and avoidance seemed like the best tactic. Of course, now that I've been making and canning other splattery things like jam, I have developed more or less asbestos hands and while I can't say I've escaped unscathed I do know how to be a bit smarter about the substance!
In possession of a can of pineapple juice (left over from stir fry night), I decided to see if I could somehow convert it into a candy. I had a feeling that gummies would be out due to their gelatin base, but I wondered if hard candy would work. Well, I can safely say it does - and while the finished candy tastes nothing like pineapple, it does taste like the most divine honey in solid form! It's a good thing I picked up a tiny silicone ice cube mould for this recipe, otherwise they would be taking up permanent residence around my waist!
Pineapple Drops
Makes ~2 lbs, 64 (1/2 oz) servings
4 cups granulated sugar
1 tsp cream of tartar
¼ cup (3 oz dry weight) corn syrup
1 cup unsweetened pineapple juice
- Combine all the ingredients in a large saucepan (this one’s a foamer) and place over medium heat.
- Insert a candy thermometer, bring to a boil and cook until temperature reaches 300F.
- Remove from heat and pour into hard candy moulds (I used silicone for easy removal).
- Cool completely.
- Dust with icing sugar and store in a single layer in an airtight container up to 1 month.
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