Apple Sugar (1902) ★★★★★Note: hard crack stage is usually for making things such as brittle and lollipops and equates to 300-310ºF (149-154ºC).
APPLE SUGAR. (Germany.)
Boil 1 pint of the juice of cooked apples, or as much cider with 2 pounds of sugar, until it cracks when dropped in cold water. Take out in spoonfuls, twist into sticks, dust with sugar as above, for use.
Mr. Man REALLY likes these. They have only the faintest apple taste - the taste actually reminds me more of horehound. I love that just three ingredients can make a fun candy like this! It took me a few tries to get the technique right; you really have to find the balance between the candy being too hot and too cold. Also, newsflash: 2 pounds is a LOT of sugar...Subsequently this makes a butt-ton of candy. Like, waaay too much. If you make this, please scale down the recipe. It was pretty much impossible to twist all the candy into sticks before it hardened too much. I think this would be really fun to make with Little Y once she's older. Playing with the candy is really fun. Five stars for this one!
(Adapted from With a Saucepan over the Sea)
2 cups APPLE CIDER
2 lbs SUGAR
1. In a medium pot, boil the apple cider with the sugar over medium heat until it cracks when dropped in cold water. This took a little over an hour for me. Be careful not to burn the sugar by heating it too hot. In the end stages, stirring is essential.
2. Set out a plate or cookie sheet with powdered sugar for dusting. When the candy has cooled enough that you can touch it, but is not too hard that you can't shape it, drop spoonfuls into the powdered sugar. Roll into sticks and twist. When you twist there should be some resistance, otherwise it will break. Coat with powdered sugar and set aside to cool and harden.