seeking peppermint candy recipe

Can you eat corn syrup? If not, then I think you are going to have problems finding a hard candy recipe. I would suspect that glucose, which you could substitute for the corn syrup, is also made from corn.

Hard candy can be made without corn syrup, if all you're using the syrup for is to prevent crystallization. White vinegar can perform the same function, working in the same way glucose does.

Confectioner's sugar is also unnecessary in hard candy recipes. Granulated sugar alone does just fine.

The poster will now have to watch out for additives in artificial colors and flavors used in candies. Read labels carefully, and use additives exactly as directed. As you're reading those labels, you'll probably find some dandy and simple hard candy recipes.

Hi Tom,

You can get gluten-free powdered sugar at health-food stores. It contains no corn starch or other additives, it's just plain sugar ground into fine powder.

Hope that helps.

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Amazon.com, Barnes & Noble ( ) or your favorite bookstore.ISBN: 0972347399~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~

Corn starch doesn't contain gluten.

Rather than buying powdered sugar, just mill some regular sugar in a food processor for two minutes.

I mill granulated sugar to reduce its particle size when I bake cakes. I have never been able to achieve anything that resembles confectioner's sugar with the food processor.

Thanks for the replies. However, I'm still in the same bind.

I NEED to find a recipe... at the moment, I don't have one, and I've got no clue where to find one. I know this isn't impossible... fairly pure candy was being made 100 years ago.

Powdered sugar is out of the question... powdered and or confectioners sugar almost always contains gum.

Corn is another ingredient to avoid.

I don't plan to color my candy, and I know that pure essential oils like cinnamon or peppermint would be fine. Granultaed sugar is fine as well.

Can anyone direct me to a recipe?

Buy or borrow/rent Professional Baking by Wayne Gisslen.

Read up on sugar boiling, especially pulled sugar.

There you will find the base recipe, 2 kg sugar-500g water- pinch of=20 cream of tartar. Boil to 315 F/157 C. Follow instructions for pulling.

You may flavor and color it as you like.

You will need a sugar thermometer and heat lamp.

Good luck.

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Well the simplest hard candy recipe is just by boiling 1000 grams sugar with 320 grams of water and 0.5 gram cream of tartar rapidly to

135 degrees C .A copper pot is best suited for this but a stainless steel one will do satisfactorily. Then immediately pour into an oiled marble slab and let it cool until plastic enough to handle( not to fluid but will just cohesive enough for turning and folding). At this point you can add desired colour and the peppermint extract and turn or fold it with a paint scraper until slightly firm. Then with latex gloved hands fold it and stretch it just like you handle pulled suger.Then you can cut that into sizes.As an option You can roll that in extra fine granulated sugar and wrap. An option is to add the colour (before the pot is turned into the marble slab) and then swirl it carefully to mix it. Roy

WATCH THE SUGAR you get if corn is a problem...I get corn sugar to use in beer making.. great stuff, HOWEVER if one is allergic to corn, wuups..

you want cane or beet sugar-100% --Shiva--