Tag Archives: sprinkles

Champagne Rainbow Hard Candy

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Soundtrack: Happy Birthday to Me, The Vandals 

finished hard candies

Supplies:
3qt saucepan
measuring cups/spoons
lollipop molds and sticks
various additional molds
candy thermometer

Ingredients:
2 c sugar
1 c light corn syrup
1/2 c water
1/4 tsp flavoring (champagne)
assorted sprinkles/coarse decorating sugars

ingredients

combine sugar, corn syrup and water in saucepan. stir to combine and heat until sugar dissolves. wash down sides with pastry brush and increase heat to medium. cook until mixture reaches 300degrees.

extract

remove from heat and stir in champagne extract.

pouring

pour mixture into lollipop, silicone, plastic molds – that have all been sprayed with nonstick spray and filled with sprinkles.

sprinkling

sprinkle with more sprinkles/sugar. (yes i did forget to fill that one on the top left)

excess

pour remaining mixture onto silpat and top with more fun sprinkles/jimmies and let cool. once cooled remove from molds (carefully) and break up hard candy block into pieces.

noms

Lessons Learned:

  • it works best if there is already sprinkles in the molds before you pour. then top with more sprinkles before the candy hardens to get a pretty looking finished product
  • the round rainbow sprinkles showed up better than the coarse colored candy sprinkles
  • the sugar mixture seemed to continue to cook even after i pulled it off the heat. as i was pouring it into the various molds the color kept darkening and resulted in an inconsistent looking/tasting candy. not sure how to fix this…

ombre

  • this recipe makes a ton of finished product – i really need to buy more lollipop molds

Review: pretty looking but not my favorite tasting. best to let the candy dissolve rather than try and chew since it’s the kind of candy that gets stuck in your teeth. actually most candies seem to do this…i like the sprinkles better than jimmies but figured i’d try something different with all of the excess sugar mixture. more caramel tasting than champagne-y but i think that is because the sugar kept cooking for so long off the heat.