Herbal Infuser Hard Candy
1 cup Herbal Infuser alcohol tincture, simmered down to concentrated oil
1 cup sugar
½ cup corn syrup
1 package jello, any flavor
¼ cup water
1 bowl cold water for testing hard crack stage
Silicone candy molds or silicone baking mat
This recipe makes A LOT of candy so have many molds ready and/or a silicone mat for pouring candy onto. You will have to work quickly during this last stage of candy making, so make certain to have all ingredients and tools ready prior to beginning.
After infusing alcohol in the Mighty Long cycle, strain and set 1 cup aside to cool. Place 1 cup alcohol tincture in a large heavy saute pan. Simmer tincture over medium low heat, mixing often to prevent burning, until alcohol is evaporated and a thick, tar like substance remains. This is a highly concentrated form of pure herbal oil. Set aside to cool. MAKE SURE TO WATCH TEMPERATURE AND TINCTURE THE ENTIRE TIME AS ALCOHOL IS HIGHLY FLAMMABLE.
In a heavy saucepan, over medium heat, combine water, sugar and corn syrup. Stir with a wooden spoon until sugar is dissolved and the mixture begins to boil. Stop mixing. Do not mix again until last stage of candy making. Place candy thermometer on side of pan making sure the thermometer is not touching the bottom or sides of the pan. Allow mixture to boil for approximately 18 minutes or until hard crack stage. Check for hard crack stage by skimming the top of the boiling sugar and dripping it into a bowl of cold water. Hard crack stage is when it gathers on the bottom and can break apart with your hands. The temperature on the thermometer should read between 300-310 degrees Fahrenheit.
As soon as the temperature reaches 300-310 degrees Fahrenheit and hard crack stage is achieved, remove the pan from the heat. Gently and quickly, whisk in jello packet and Herbal Infuser concentrated oil. Working quickly, carefully pour into molds or onto silicone mat. Use a rubber spatula to get all candy out of the pan and into the molds. Candy will harden quickly at room temperature! Allow to cool for at least 30 minutes at room temperature. Store in cool dry place or refrigerator or freezer for up to 3 months.