Best 5 Boiled Sugar Recipes

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**Boiled Sugar: A Culinary Journey into Sweetness and Versatility**

In the realm of culinary arts, sugar takes center stage as a versatile ingredient capable of transforming ordinary dishes into extraordinary delights. Boiled sugar, in particular, holds a special place in the hearts of confectioners and home cooks alike. As sugar undergoes a transformative journey through heat, it takes on new textures, colors, and flavors, making it an essential component in a vast array of sweet treats. Join us as we embark on a culinary expedition into the world of boiled sugar, exploring three distinct recipes that showcase its remarkable versatility.

From the classic allure of Hard Crack Candy, a timeless treat that captures the essence of childhood memories, to the delicate intricacies of Pulled Sugar, an art form that elevates desserts with its intricate designs, and the delectable indulgence of Caramel, a luscious sauce that enhances everything from ice cream to baked goods, our collection of boiled sugar recipes promises to satisfy every sweet tooth. Prepare to be mesmerized by the culinary magic of boiled sugar as we unveil its secrets and guide you towards creating your own symphony of sugary delights.

Let's cook with our recipes!

BOILED FROSTING



Boiled Frosting image

Boiled frosting is an age-old recipe that has stood the test of time; it is a fluffy white icing that sets well, even in the heat.

Provided by Carroll Pellegrinelli

Categories     Dessert     Ingredient

Time 40m

Yield 16

Number Of Ingredients 5

2 egg whites (stiffly beaten)
1 1/2 cups granulated sugar
1/2 teaspoon light corn syrup
2/3 cup water
1 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • Put the egg whites in the bowl of an electric mixer .
  • In a saucepan, combine the sugar, corn syrup, and water. Bring the sugar mixture to a boil, stirring it only until the sugar is completely dissolved.
  • Boil the syrup rapidly, without stirring, until it reaches the soft-ball stage : A small amount of the syrup should form a soft ball when dropped in cold water or spin a long thread when dropped from the tip of a spoon (You can also use a cooking thermometer; it should read about 240 F.)
  • Slowly pour the syrup in a fine stream over the egg whites while beating them constantly.
  • Add the vanilla extract.
  • Continue beating the mixture for 10 to 15 minutes, or until the frosting is cool and the right consistency to spread easily. If the frosting becomes too stiff for the beater, use a wooden spoon to mix.
  • Use to frost your cake and enjoy.

Nutrition Facts : Calories 76 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 19 g, Fat 0 g, ServingSize Icing for 2 cakes (16 servings), UnsaturatedFat 0 g

HOW TO MAKE OLD FASHIONED HARD CANDY



How to Make Old Fashioned Hard Candy image

wikiHow article about How to Make Old Fashioned Hard Candy.

Provided by wikiHow

Categories     Sugar Treats

Number Of Ingredients 4

2 cups sugar
2/3 cup light corn syrup
3/4 cup hot water
Food coloring

Steps:

  • Before you make candy of any kind, read through the entire instructions for the individual recipe. You need to be thoroughly aware of what the recipe requires before starting because candy needs precise temperature control and precise actions at the times that the recipe states. Most importantly, remember that candy not attended to is candy that burns!
  • Check the temperature before making candy. Candy should not be made when the weather is high in humidity or rainy or it has a hard time setting. Check the room temperature--it should be around 60ºF-68ºF (15.5ºC-20ºC), with low humidity. If you have no choice about cooking in sub-optimal temperature conditions, you may be able to compensate by cooking the candy 1 to 2 degrees higher than recommended by the recipe. Altitude will affect the outcome; if you live at high altitude, you may need to make adjustments in accordance with the usual recommendations for high altitude cooking.
  • If you don't already have one, purchase a candy thermometer of good quality. You need to be happy about working with great precision when making candy--it's a science as well as an art. For more details on selecting a candy thermometer, see How to choose a candy thermometer. Never touch the base of a saucepan with a candy thermometer. The pan must always be long enough that the thermometer does not reach the bottom when hung on the pan lip.
  • Avoid changing the ingredient amounts in a recipe. They are precise because they work. Even doubling ingredients in a candy recipe can result in a failure.
  • For the heat source, choose the burner that is wider than the cooking pan you're using. This ensures more even heating.
  • Know how to test the hardness of candy. This can be done manually or using a thermometer. The thermometer is easiest, but it's handy to know how to test the temperature manually, which you can learn to do before using a recipe by reading How to test candy hardness stages.

JAMIE'S SWEET AND EASY CORN ON THE COB



Jamie's Sweet and Easy Corn on the Cob image

My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!

Provided by heatherjane

Categories     Side Dish     Vegetables     Corn

Time 15m

Yield 6

Number Of Ingredients 3

2 tablespoons white sugar
1 tablespoon lemon juice
6 ears corn on the cob, husks and silk removed

Steps:

  • Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g

FLUFFY BOILED ICING



Fluffy Boiled Icing image

This recipe is quite old, and belonged to my mother.

Provided by Carol

Categories     Desserts     Frostings and Icings     White

Yield 12

Number Of Ingredients 7

1 cup white sugar
⅓ cup water
1 tablespoon light corn syrup
⅛ teaspoon salt
2 egg whites
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Steps:

  • Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
  • In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g

FLUFFY BOILED ICING



Fluffy Boiled Icing image

Provided by Food Network

Categories     dessert

Yield frosting for two layer 9-inch cake

Number Of Ingredients 6

1 1/2 cups sugar
2/3 cup water
1/8 teaspoon cream of tartar
3 egg whites
Pinch salt
1 teaspoon vanilla

Steps:

  • In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
  • Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.

Tips:

  • For best results, use a heavy-bottomed saucepan to prevent the sugar from scorching.
  • Use a candy thermometer to accurately measure the temperature of the sugar syrup.
  • Add the sugar to the water gradually, stirring constantly to prevent clumping.
  • Do not stir the sugar syrup once it has reached the desired temperature, as this can cause crystallization.
  • If the sugar syrup starts to crystallize, add a small amount of water or corn syrup and stir until the crystals dissolve.
  • Use boiled sugar immediately or store it in an airtight container in a cool, dry place for up to 2 weeks.

Conclusion:

Boiled sugar is a versatile ingredient that can be used in a variety of recipes, from candies and desserts to glazes and sauces. By following these tips, you can easily make boiled sugar at home and use it to create delicious treats.

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