We spent New Year's out of town visiting family (HAPPY NEW YEAR'S EVERYONE!!!), and so I had to wait until today to start creating. And just my luck, my first recipe this morning was a total flop.
I wanted to make something quick, clever, and, since I'm craving warm weather and all that goes with it, something fruity. I decided to do a little internet search and came across something that grabbed my attention - jube jubes made out of applesauce and jello. Totally cool right!! Well, no.
I was so excited to see this creation that I mixed it all up, stuck it in the fridge to chill, and then decided to read the recipe reviews. Oops. Every. Single. One. Said. It. Sucked.
Along with many more, I got this recipe from my mom when I went to visit her over the Thanksgiving weekend this fall, and totally forgot I had it in my stash. She used to make this for us when we were kids, and I haven't had it in AGES.
This is an impressive (and fairly easy) treat to make. It looks like something a really experienced candy maker would make, but I swear, you can make it too. The trick is to having everything set to go before you start cooking up your candy.
1 cup granulated sugar
1 cup corn syrup
1 Tablespoon vinegar
1 Tablespoon baking soda
Butter a 9x12 baking pan and set close to your stove where you'll be working (be sure to butter completely up the sides, right to the top). Now measure out your baking soda, and place in a small bowl near your stove also. Sift through the soda and press out any lumps.
In a large saucepan, combine the sugar, corn syrup, and vinegar. Bring to a boil over medium heat, stirring constantly. Keep at a low boil until the mixture reaches 300 degrees on a candy thermometer (hard-crack stage). This will take about 15-25 minutes depending on your stove. Don't be tempted to turn your element on high to speed up the process - it is very easy to scorch your sugar as it reaches the proper temperature. Stay on the safe side and keep your element at low / medium-low. Your mixture will become thicker and turn a deep amber colour.
Once your candy reaches 300 degrees, remove from the heat and quickly stir in the baking soda. Stir until the baking soda is completely dissolved - your mixture will start to puff up and increase in size (it will at least double, maybe even triple in size). As soon as your baking soda is totally mixed in, pour the whole thing into your buttered pan.
|My too-small-pan-almost-overflowed moment...|
The mixture will keep rising slightly once it is in your pan, and will probably reach the top edge. (I misjudged and used a smaller pan - 8x8 - and it almost overflowed, ha ha). Let your pan sit to cool completely - your mixture may lose abit of it's puff as it cools, but this is ok.