Boiled Sweeties

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Boiled Sweeties
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
60
Ingredients
2 cups superfine caster sugar (plus extra for dusting)
cup water
½ tsp cream of tartar
2 tsps liquid sugar
2 tsps Tartaric acid
1 ½ tsps good-quality vanilla extract
yellow Food coloring
red Food coloring
sunflower oil (for greasing)
How healthy are the main ingredients?
sugar

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.