If you’re looking for a sweet treat to enjoy this holiday season, then you have to try ribbon candy! This classic Christmas candy has been around for decades and is the perfect accompaniment to any festive gathering. In this blog, I will share with you a ribbon candy recipe that is extremely delicious. Ribbon candy is a classic Christmas treat that has been enjoyed for centuries. Rich in colour and delightful in flavour, ribbon candy is a favourite of all ages.
It is often made in colours such as red, green, and blue, and can be flavoured with various essences. Ribbon candy can be made at home, but it is also available for purchase pre-made. Ribbon candy can be enjoyed on its own or used as an ingredient in other desserts. For example, ribbon candy can be crushed and used as a topping for ice cream or incorporated into a cake or cookie recipe.
How To Make Ribbon Candy
Ribbon candy is a type of candy that is made by stretching and pulling a sugar-based dough until it forms long, thin strands. The candy is then cut into pieces and typically has a striped or swirled appearance. Ribbon candy is often flavoured with peppermint, raspberry, or orange. The candy became popular in the United States during the Victorian era when it was often given as a holiday gift. Today, ribbon candy is still made using traditional methods and remains a popular treat during the Christmas season.
Ingredients To Make Ribbon Candy
- Deselect All
- 5 cups Scant sugar (1 kilo)
- 3 tablespoons vinegar (40 grams)
- 1 cup plus 2 tablespoons water (250 grams)
- Essential oils? assorted flavours
- Food colour paste? assorted colors
Step By Step Instructions To Make Ribbon Candy Recipe
Step1
Cook sugar, vinegar, and water over high heat in a saucepan. Cook the sugar until it reaches 320 degrees Fahrenheit using a candy thermometer.
Step2
When cooking sugar, use a pastry brush to clean the inside of the saucepan, or the sugar may re-crystallize.
Step3
Place the cooked sugar on three or four silicone baking mats and colour it with a few drops of food colouring. Combine with a wooden skewer. Start by pushing the sugar toward the centre from the sides.
Step4
It takes a while to complete this process. Separate the sugar by colour as much as possible. You can use the mat to push the firm sugar towards the centre by pushing it around the edges. Fold that task using a folding motion.
Step5
Taking the sugar into your hands is the next step. Put each colour under the sugar lamp to warm it up. Make the sugar glossy and evenly coloured by pulling it until it becomes glossy and evenly coloured.
Step6
You must pull the colours at the same time. Be sure to keep an eye on them while they are under the sugar lamp. You must rotate the lamp constantly and fold it over itself in order to prevent it from melting sugar.
Step7
Let’s start with two colours. Stack one sugar piece on top of the other. Lengthen by pulling. Then cut the pieces in half.
Step8
Repeat the process by placing them side-by-side. Extend by pulling. Place them side-by-side after cutting them in half. The sugar now has a flat surface that you are pulling long. When the sugar hardens, cut off the ends.
Step9
Create the ribbon by making some waves. Make a circular ribbon by joining the two edges. You’re done! This is a beautiful holiday decoration.
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Conclusions
Ribbon candy is a classic holiday treat that has been enjoyed by generations of people. Its delightful flavour, pretty colours and unique shape make it a timeless favourite among the young and the old alike. Whether you’re making ribbon candy for yourself or giving it as a gift, this sugary confection is sure to bring smiles to everyone who receives it!
Ribbon Candy Recipe
Ingredients
- Deselect All
- 5 cups Scant sugar (1 kilo)
- 3 tablespoons vinegar (40 grams)
- 1 cup plus 2 tablespoons water (250 grams)
- Essential oils? assorted flavours
- Food colour paste? assorted colors
Instructions
- Cook sugar, vinegar, and water over high heat in a saucepan. Cook the sugar until it reaches 320 degrees Fahrenheit using a candy thermometer.
- When cooking sugar, use a pastry brush to clean the inside of the saucepan, or the sugar may re-crystallize.
- Place the cooked sugar on three or four silicone baking mats and colour it with a few drops of food colouring. Combine with a wooden skewer. Start by pushing the sugar toward the centre from the sides.
- It takes a while to complete this process. Separate the sugar by colour as much as possible. You can use the mat to push the firm sugar towards the centre by pushing it around the edges. Fold that task using a folding motion.
- Taking the sugar into your hands is the next step. Put each colour under the sugar lamp to warm it up. Make the sugar glossy and evenly coloured by pulling it until it becomes glossy and evenly coloured.
- You must pull the colours at the same time. Be sure to keep an eye on them while they are under the sugar lamp. You must rotate the lamp constantly and fold it over itself in order to prevent it from melting sugar.
- Let's start with two colours. Stack one sugar piece on top of the other. Lengthen by pulling. Then cut the pieces in half.
- Repeat the process by placing them side-by-side. Extend by pulling. Place them side-by-side after cutting them in half. The sugar now has a flat surface that you are pulling long. When the sugar hardens, cut off the ends.
- Create the ribbon by making some waves. Make a circular ribbon by joining the two edges. You're done! This is a beautiful holiday decoration.
