SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Sep. 24, 2007

Fantastic...with a few additions! Note to self: Do NOT use raw sugar. I made this first with raw sugar because coming from Australia, it's cheaper. It went all hard and sugarcubey. Disgusting. I tried it again with caster sugar/white sugar..added, 1 tsp chinese five spice, 1 tsp aniseed essence and 1 tsp vanilla essence and it came out beautifully. For Aussies: the temp. of sugar rose to 125 degrees celcius before it was ready. YUM!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lasicilia

	Cooking Level: Intermediate Home Town: Adelaide, South Australia, Australia Living In: Catania, Sicilia, Italy
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 15, 2007

Quick, simple and beautiful! The candy is very hot and begins to set up quickly. It does have to be done in a hurry, but even if the twists aren't perfect it still comes out great. My only changes were adding different extracts to different batches for more flavors, and food colorings so I could tell them apart.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LittleMissScareAll

	Cooking Level: Expert Home Town: Charleston, South Carolina, USA Living In: Chester, South Carolina, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 19, 2007

Hmmm, I'll admit this was my first attempt at making a candy of this type. I had no problems working with the candy (man was it HOT!), or making the nice twisty shapes, they look beautiful, but I was hoping for more of a tart flavor (or any flavor for that matter) If I were to make these again I would probably add a lemon or cherry extract for a little flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LOVECED

	Cooking Level: Expert Living In: Hauppauge, New York, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 23, 2007

Thanks for the recipe! And yes, this is fun. I didn't have cider vinegar, so I used rice wine vinegar. I also added a couple of drops of red food coloring, anise extract, vanilla extract, and a bit of ground cardamon. (I needed to clean out some pantry ingredients!) The flavors seemed to work really well. I wasn't too hot at getting pretty shapes, but who cares?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

77heidi

	Cooking Level: Intermediate Living In: Kansas City, Missouri, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 28, 2007

(First time trying to make candy) Very easy recipe! I added a little blue sugar at the last minute, and because my twists weren't exactly twisty, it ended up looking like broken glass! Lots of fun!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heather B.


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 29, 2006

My family loved this candy. My only problem with it was that I didn't taste any tart that I was expecting. And my 1st attempt at pulling and twisting that candy was a disaster but it tasted wonderful anyway.

Was this review helpful? [ YES ]
2 users found this review helpful