Sour Candy Recipe | Requested Recipe

Recipe:

The Sour Candy is the a perfect treat for children as well as adults.

This recipe is a little bit tough, but not a challenge for any veterans!

This recipe was requested by one of our dedicated followers, @saloni_kulkarni 

So, here it is!

Let's begin...

Recipe:

Ingredients

•  Sugar, powdered
• Citric acid
• Food coloring
• Butter
• Tart jam
• Water
• Gelatin
• Cornstarch

You will also need...

• Saucepan
• Whisk
• Wooden Spoon
• Baking pan or Candy Mold
• Cooking Thermometer

 How to make

1. Butter an 8-inch square baking pan.
2. In a saucepan, whisk together, four parts tart jam, three parts sugar and two parts water.
3. Add one packet of unflavored gelatin for every one cup of jam mixture.
4. On medium heat, let the mixture in the saucepan come to a boil while you keep stirring.
5. Once the mixture comes to a boil, continue stirring for 2 minutes.
6. Remove the sour candy mixture from the heat and insert a cooking thermometer into the mixture.
7. Wait for the temperature to come down to about 260℉.
8. At this stage, add a pinch or more of citric acid, depending on how sour you like your candy.
9. The more the citric acid, the more your candy will get sour.
10. You can also add a drop or two of food coloring at this stage. Most commonly used colors are Blue or Red.
11. Pour the sour candy mixture into the buttered pan.
12. Place the pan into the refrigerator for about 3 hours, or until the mixture firms.
13. Stir together equal parts cornstarch and powdered sugar and scatter this mixture over a large piece of wax paper.   
14. In a shallow bowl, mix a spoonful or two of granulated sugar, as well as a pinch or two of citric acid.
15. Remove the sour candy from the refrigerator and use a knife to loosen the sides. 
16. Gently remove the firmed-up block from the pan and place it onto the dusted wax paper.
17. Turn the block over so that both sides are coated with the cornstarch and powdered sugar mixture.
18. Cut the block into 1-inch squares, and then dredge each sour candy piece in the bowl of combined granulated sugar and citric acid.
19. Turn each candy over so that both pieces are covered.
20. Dry the soft sour candy pieces on a wire rack until they harden, and then store in an airtight container.
     

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