Candy Jewels – a delicious recipe with sugar, light corn syrup, water, salt, candy oil, gel paste food coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Tools:
2
Candy jewel and diamond molds.
3
Prepare your molds by spraying them lightly with nonstick cooking spray. Wipe out the inside with a paper towel, so that only the thinnest layer of oil remains.
4
Combine the sugar, corn syrup, and water in a medium saucepan and stir gently.
5
Cook over medium-high heat and brush down the sides with cold water and a.
6
clean brush. Cook to 295F to 309F or a Hard Crack stage. If you are cooking without a candy thermometer, have a small bowl of ice water next to the cooking sugar. Grab a teaspoon full of the hot sugar mixture and pour into the ice water. If the sugar is hard and snaps, it is at the Hard Crack stage. Remove from heat.
7
Pour into prepared molds. Cool, allow to harden and remove from molds.
236
kcal
Calories
2
g
Fat
56
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup light corn syrup, 1/2 cup water, 1 pinch salt, and more.
Yes, Candy Jewels falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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