Tuesday, December 23

Hard Candy Christmas (Dolly Parton)

When we were kids, it was a winter tradition to make Daddy's infamous Red Hot Candy.  This stuff would burn your mouth, but it was oh-so-delicious!  He would always make two batches....one with just a little bit of cinnamon oil, and one to "put hair on your chest."  Think mild and hot salsa...  Nowaways, when the freezing temperatures come around, the first thing I want to do is make some of daddy's hot candy.  I'm bringing this from my house to your's....it's not just for Christmas, but the whole winter through. 

  • 1 cup water
  • 3 3/4 cups sugar
  • 1 1/4 cups light caro syrup
  • 1 tsp food coloring (we use red...your choice)
  • 1 tsp cinnamon oil OR 20 drops Young Living cinnamon oil
  • 1/3 cup confectioner's sugar
**You're also going to need a candy thermometer...nothing fancy, just something simple.**

  1. Line a 15-in. x 10-in. x 1-in. pan with foil; spray the foil with cooking spray and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. 
  2. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. We typically do this on a VERY cold night, and leave the pans outside to harden in the freezing temperatures. 
  3. Break the candy into pieces using a hammer (pound lightly). Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.
My dad and I....circa 1984.  This is at the very same spot that I recently took my own children...

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