![\"\"](\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/12\/hard-tack2.jpg\")
<\/a>Ingredients for 12 batches<\/strong><\/p>\n- \n
- 11 lb granulated sugar<\/li>\n
- 64 oz Karo syrup<\/li>\n
- 1\/4 C water<\/li>\n<\/ul>\n
Ingredients for 4 batches<\/strong><\/p>\n
- \n
- 4 lb granulated sugar<\/li>\n
- 24 oz Karo syrup<\/li>\n
- 1 TBL water<\/li>\n<\/ul>\n
Ingredients for 1 batch<\/strong><\/p>\n
- \n
- 1 lb granulated sugar (approx 2 C)<\/li>\n
- 6 oz Karo syrup<\/li>\n
- 1 tsp water<\/li>\n<\/ul>\n
Optional:\u00a0 Oil Flavoring<\/strong><\/a> and Food Coloring<\/p>\n
Step by Step<\/strong><\/p>\n
- \n
- Mix corn syrup and sugar (corn syrup will help keep the sugar from crystallizing)<\/li>\n
- Cook on low heat until sugar is completely liquefied.<\/li>\n
- Use an immersible candy thermometer to monitor your temperature.
\nTHIS IS WHAT I USE<\/strong><\/a> and it works great.\u00a0 Great for perfectly cooking meats too.<\/li>\n- Stir fairly frequently with a wooden spoon.<\/li>\n
- Stop stirring when everything is completely dissolved.<\/li>\n
- At 260\u00ba add your food coloring, but don’t mix it.\u00a0 Let the bubbles do the mixing.
\nYellow for l![\"\"](\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/12\/hard-tack1.jpg\")
<\/a>emon, red for cinnamon, black for licorice, blue for… well, you get it.<\/li>\n- Increase heat to high and heat until mixture is AT LEAST 300\u00ba but no more than 310\u00ba
\n– This temperature is called CRACK, and it is when the crystals become rigid.\u00a0 It will boil for quite awhile before the temperature gets to 300\u00ba but be patient – the high temperature is necessary, or you will have sticky hard caramel kind of things.<\/li>\n- Pour onto a lightly buttered marble slab (or Coreon slab) and use a bench knife to keep the molten from spilling onto the floor.\u00a0 You can also use a very large silicone mat.\u00a0 BE CAREFUL.\u00a0 THIS MIXTURE WILL BURN YOU TO THE BONE
\n–
\nSPECIAL NOTE:\u00a0 Alternately, you can use old cookie baking sheets with edges. Don’t use nice new ones, because they will take a beating in a little while.\u00a0 If you do it this way, let the mixture come to a NON-BOILING STATE before you add the flavor oil.\u00a0 Mix it in, then pour it onto your baking sheet.
\n–
\nAnother alternative, just use heavy duty aluminum foil.
\n–<\/li>\n- Pour in flavoring oil and continue to fold the edges to the middle of the mass<\/li>\n
- AS SOON as it can be handled without raising blisters, use a poultry scissors, cut into strips, then into pieces.<\/li>\n
- Drop pieces into a bowl with 1 C confectioner sugar<\/li>\n
- Toss until coated, then sift out and put onto a newspaper to cool.<\/li>\n<\/ol>\n
If you go with the baking sheet method, let it cool completely ON THE COUNTER and then whack it with a small hammer and clean screw driver to shatter the pieces into whatever size you desire.\u00a0 Discard the dust, and keep only the pieces.<\/p>\n","protected":false},"excerpt":{"rendered":"
Photos courtesy of Angie Wolford. Ingredients for 12 batches 11 lb granulated sugar 64 oz Karo syrup 1\/4 C water Ingredients for 4 batches 4 lb granulated sugar 24 oz Karo syrup 1 TBL water Ingredients for 1 batch 1 lb granulated sugar (approx 2 C) 6 oz Karo syrup 1 tsp water Optional:\u00a0 Oil … Continue reading “Grandma Miller’s Hard Tack Candy”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[],"class_list":["post-13448","post","type-post","status-publish","format-standard","hentry","category-snack"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=13448"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13448\/revisions"}],"predecessor-version":[{"id":18079,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13448\/revisions\/18079"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=13448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=13448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=13448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}