Old Fashioned Orange Candy (Print version)
Bright orange hard candy made with real zest and extract, cooked to hard-crack stage and broken into glossy citrus shards.
# Ingredients:
Candy base
01 -
2 cups (400 g) granulated sugar
02 -
1/2 cup (160 g) light corn syrup
03 -
1/2 cup (120 ml) water
04 -
1/4 teaspoon cream of tartar
Orange flavor
05 -
2 tablespoons finely grated orange zest, from 2 large oranges
06 -
2 teaspoons orange extract
07 -
2 to 4 drops orange food coloring, optional
08 -
1 tablespoon powdered sugar, for dusting, optional
# Instructions:
01 -
Line a rimmed baking sheet with parchment paper and lightly oil the parchment. Measure the zest, extract, and food coloring so they are ready before the syrup reaches temperature.
02 -
Add the sugar, corn syrup, water, and cream of tartar to a heavy 3-quart saucepan. Stir over medium heat until the sugar dissolves and the mixture looks clear.
03 -
Increase the heat to medium-high and boil without stirring until the syrup reaches 300°F to 310°F, about 8-12 minutes. If sugar crystals appear on the sides, brush them down with a wet pastry brush.
04 -
Remove the pan from the heat. Carefully stir in the orange zest, orange extract, and food coloring. The mixture may bubble up, so stir slowly with a heatproof spatula.
05 -
Immediately pour the hot syrup onto the prepared baking sheet. Tilt the pan or spread with an oiled heatproof spatula to make a thin sheet.
06 -
Let the candy cool completely at room temperature, 30-45 minutes. Dust lightly with powdered sugar if desired, then break into shards and store airtight.
# Good to know:
01 -
Best made on a dry day because humidity can make hard candy sticky.
02 -
Store airtight at room temperature for up to 4 weeks.
03 -
Makes about 1 1/2 pounds of candy, or 16 small servings.