Although making candy may seem like a daunting task, it is a tasty and enjoyable way to spend an afternoon. With the approach of advance placement exams and standardized tests, these sweet treats will also provide a well-deserved distraction to any last-minute studying. Verde made three classic candies— lollipops, chocolate peanut butter cups, and caramel — and created easy-to-follow directions.
Lollipops
Ingredients:
1 cup sugar
½ cup light corn syrup
¼ cup water
½ – 1 tsp extract of your choice
Food coloring (optional)
Lollipop mold or non-stick silicone baking mat
Lollipop sticks
Directions:
Prepare lollipop molds or silicone mat by spraying them lightly with nonstick cooking spray and placing the lollipop sticks
Combine sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves. Once boiling, insert candy thermometer
When candy reaches degrees 295 F, remove from heat
When it stops bubbling, stir in extract and food coloring
Spoon the candy onto the sticks
Allow to cool completely and remove once hardened
Chocolate Peanut Butter Cups
Ingredients:
9 ounces semisweet chocolate
¾ cup smooth natural peanut butter
¼ cup confectioners’ sugar
½ teaspoon vanilla extract
½ teaspoon kosher salt
Directions:
Set 18 mini paper baking cups on a baking sheet
Melt 4 ounces of the chocolate in a double broiler
Spoon 1 teaspoon of melted chocolate into each cup and use a small spoon to spread the chocolate slightly up the sides of each baking cup. Cool until mostly solid
Mix together peanut butter, confectioners’ sugar, vanilla extract and salt
Spoon 2 to 3 tsp of peanut butter mixture into the center of each cup and tap it down to create an even surface
Melt the remaining 5 ounces of chocolate and spoon 1 teaspoon of chocolate onto the top of each cup
Refrigerate until solid, about 30 minutes
Caramel
Ingredients:
½ cup (113 grams) unsalted butter (1 stick)
½ cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
3 tablespoons water
¼ cup (60 ml) light corn syrup
1 cup (200 grams) sugar
½ teaspoon coarse sea salt
Directions:
Place parchment paper into 9” by 5” loaf pan
Cut butter into 8 pieces, combine with heavy cream and microwave until becomes liquid
In a small saucepan, combine water and corn syrup. Then, add the sugar and stir it in
When sugar has come to a boil, cover the saucepan with a lid for one minute
Remove lid, then attach a candy thermometer to the side of the saucepan. Cook until the sugar reaches a temperature of 320 degrees F and takes on a light amber color
Pour the butter and cream mixture slowly into the saucepan in portions and stir
Continue cooking until the sugar reaches 240 degrees F. For harder caramels, cook until sugar reaches 245 degrees F
When the caramel reaches the desired temperature, pour into prepared pan. Cool for 30 minutes, then scatter salt over the caramel. Let caramel cool an additional 3 hours.