The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 7, 2009
This is one of the best hard candies I have ever made. My famly loved it and I've made it 4-5 times. Great for Christmas. Another way it to change It from orange to lemon. Lemon is a little more tricky, because the extract is so strong. But in the end I loved it
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 5, 2009
This is the first time I made hard candy with it turning out great. I also doubled the extract. I used cinnamon with red food coloring, and peppermint with green extract.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 29, 2009
I love this recipe the candy is sweet and gleued my mouth shut. Everyone that tried it loved it. When I made it the icing sugar melted into the candy, and it stuck together in storage. Dispite this it is a great recipe
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 15, 2009
This is the first time I have tryed to make hard candy. it didn't come out the way it should have. I let it come to a boil on med heat tested it the way the directions said too. put in the molds & still hasnt harden any idea's
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 8, 2009
Excellennt. I scaled it back to 12 servings and doubled the flavoring. While it was still hot but touchable, I cut it into strips and twisted it around chopsticks, to make ribbon twists, and they looked great. If it is sticking in your teeth, you didn't let it heat up quite enough, try going all the way to 310 degrees using the (lowish)medium heat. This will normally take 20-30 minutes to heat after the boil is reached. If your burning it, turn your heat down to the low side of medium heat and take your time, it'll come out fine. Good luck!
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Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Aug. 27, 2009
its pure sugar thats just what my kids need!!!!!!!!!!!!! over all it was good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 20, 2009
Made this for Christmas. It was very easy to make. I used orange and strawberry extracts. Very good candy.
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Cooking Level: Intermediate

Home Town: Mc Keesport, Pennsylvania, USA
Living In: Leroy Township, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 9, 2009
I made this over the holidays and what a hit.
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Cooking Level: Beginning

Living In: Northville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 7, 2009
I loved this recipe! I did have to change the amount of extract from 1 tbsp to 2 tbsp. My first batch of strawberry was mostly sweet, so I doubled the amount of extract in the orange and it turned out perfect. I live 7000 ft. above sea level and it still worked great!
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Cooking Level: Intermediate

Home Town: Apple Grove, West Virginia, USA
Living In: Evanston, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 17, 2008
I made this recipe last night for the first time using butter and rum flavoring, and it turned out great! Will definately be making more and giving some as gifts.
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Cooking Level: Professional

Home Town: Chester, Illinois, USA
Living In: Marble Hill, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 16, 2008
Followed the suggestion of using an unsweetened kool-aid packet+1 tbsp of water. We made a batch of berry blue. It was a big batch, maybe half next time. Everything turned out great. Keeps in a sealed container very well, I did not use any powdered sugar either, seemed to be just fine. No complaints! Homemade jolly ranchers, yeah....
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Cooking Level: Intermediate

Home Town: Staples, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 9, 2008
I made this and it was very easy. My kids loved helping and picking out the colors and flavors. Be sure to use a large saucepan instead of the medium or you'll have a big mess to clean up.
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Cooking Level: Expert

Living In: Fairfield, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 8, 2008
This was probably my fault, but the candy didn't taste very good. I ended up tossing out the first batch (made with Kool-Aid powder as suggested by several reviewers), because it tasted really "off". I figured out that I probably had scorched the sugar syrup by cooking it over too high of heat. The second batch was "okay", but the flavor was still a little funny and wasn't strong enough (I used lemon extract this time, tripling the amount the recipe calls for). I think I'll keep searching for that perfect hard candy recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 6, 2008
Been using this type of candie recipe for years add colors for the holiday's and flavors that go with the holidays
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Cooking Level: Intermediate

Home Town: Longview, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 1, 2008
Great hard candy base recipe. I made several flavors. Favorite is cayenne ciannamon.
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Cooking Level: Expert

Home Town: Hebron, Kentucky, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 30, 2008
I have made this many times and it usually comes out great. For some reason this time the candy sticks to your teeth soo bad that it makes it hard to eat... Does anyone know why its sooo sticky to eat this time. Oh and its sticky to eat not to the touch...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Aug. 5, 2008
The recipe looked great and the texture was perfect but I suggest adding a lot more extract. I added a little more than a Tbl. and I can barely taste the strawberry.
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Photo by Danielle Marie

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jul. 29, 2008
Simple and easy - just use candy thermometer
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 13, 2008
Great recipe! This was my first time making candy. I bought a $2.00 candy thermometer from Walmart. Just do not spray Pam in the bottom of the sauce pot if you have one of those expensive ceramic ones. It will burn!1
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 5, 2008
I like this recipe. The only thing I'd change is using a large pot instead of a medium sized pot. I spent two hours hovering over the mixture in the medium sized pot, having to decrease the heat when the bubbles began spilling over the side, and then turning the heat up when it all subsided. Very frustrating! Once I transfered the mixture to a large pot, it was ready in 10 minutes. I used this recipe to make a candy rainbow for a cake top. I used 4 cake pans decreasing in size (12", 10", 8", 6", and then a ring from the lid of a canning jar), sat them, greased, one inside the other. When the mixture was ready, I quickly poured some into a large cup, added the color, and then poured into the space between one pan and the next. I did this for each color. I was happy with the result seeing as it was an experiment.
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