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Boiled Sweeties

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Boiled Sweeties
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
83
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie83 kcal(4 %)
Protein0 g(0 %)
Fat0 g(0 %)
Carbohydrates21.19 g(14 %)
Sugar added20.75 g(83 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium99.35 mg(2 %)
Calcium0.49 mg(0 %)
Magnesium0.12 mg(0 %)
Iron0.01 mg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
60
Ingredients
2 cups
superfine caster sugar (plus extra for dusting)
cup
½ teaspoon
2 teaspoons
liquid sugar
2 teaspoons
Tartaric acid
1 ½ teaspoons
good-quality vanilla extract
sunflower oil (for greasing)

Preparation steps

1.
Preheat the oven to 110°C (90° fan) / 225F / gas ¼; prepare an ice bath in a mixing bowl large enough to hold a large saucepan. Combine the sugar, water, cream of tartar and glucose in a large saucepan; cook over a medium heat, stirring occasionally, until the sugar has dissolved.
2.
Increase the heat and boil the syrup until it reaches 143°C / 290F on a sugar thermometer. Remove the saucepan from the heat and stir in the tartaric acid; place the saucepan in the ice bath briefly.
3.
Pour half of the syrup onto a silicone baking mat or a non-stick baking tray; return the saucepan to a low heat. Using a pastry scraper, fold the vanilla extract and a few drops of yellow food colouring into the syrup, folding the edges inwards towards the centre and working the syrup into a cylinder shape.
4.
Take the ends of the cylinder and pull them together to form a ‘U’ shape; twist together and rework into a cylinder. Repeat this step for 15 minutes; briefly return the cylinder to the oven if it becomes too tough to handle.
5.
Once finished, place the cylinder in the oven; pour the remaining syrup from the saucepan onto a clean silicone mat or non-stick baking tray.
6.
Work a few drops of red food colouring into the syrup using the pastry scraper; leave to cool and firm up before shaping into a cylinder.
7.
Remove the prepared sugar from the oven and shape both yellow and pink strands to the same length. Tease them together using slightly dampened fingers; oil a pair of scissors and cut the strand into pieces.
8.
Roll into ovals between oiled palms before dusting with caster sugar; leave to cool and harden before serving.