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Old 10-11-2011, 07:36 PM   #1
theschick
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Apr 2010
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I'm sure many of us know there are commercial hop flavored candy available, but I think we can come up with a recipe to make our own. I tried to make one recently, that came out nice. It wasn't a hop bomb like the commercial counterpart, but I think its a good start to build upon. Hoping there are others out there that would like to run with the idea, and we can come up with a great recipe.

Here is what I did, based on this standard hard candy recipe

1.75 C Sugar
.75 C light corn syrup
.5 C water
Green food coloring
Hops of your choosing.

I used a French press, and steeped .5oz of cascade in 1 cup of 180 degree water for about 15 minutes.

In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Remove from heat and stir in the hop water (SLOWLY) and food coloring. I ended up with it being too watery, so I cooked it down more, so it was thicker. I poured it onto a cookie sheet lined with parchment paper, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

Please feel free to try and modify this recipe, and post your thoughts!

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Old 10-11-2011, 08:11 PM   #2
Zamial
 
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This is a cool idea. I will probabbally attempt to make some this weekend??? we will see...
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Old 10-12-2011, 01:22 AM   #3
NJstout
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i tried it a couple times, i could never get the candy to be "hard" candy, came out as a gooey texture both times

 
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Old 10-12-2011, 01:24 AM   #4
bmeyer46
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Quote:
Originally Posted by NJstout View Post
i tried it a couple times, i could never get the candy to be "hard" candy, came out as a gooey texture both times
you need to cook it to the hard ball stage, and not the soft ball stage.
Cook the sugar and corn syrup until it strings when you pull the spoon out of the syrup mix.

 
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Old 10-12-2011, 03:13 AM   #5
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The easiest way is to use a good thermometer and cook to about 310F or slightly higher. If you go any higher there's a good chance the solution will begin to caramelize and detract from the flavor of the candy. Not all thermometers seem to be calibrated equally.

 
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Old 11-20-2011, 12:21 AM   #6
TimothyChurch
 
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I was planning in brewing an IPA as my next need I will definately try this but add more hops since yours didn't have that flavor of the commercial version. I bought some the other day in Houston and loved them

 
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Old 11-20-2011, 12:38 AM   #7
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TimothyChurch,

Did you get them at Defalco's?

 
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Old 11-20-2011, 03:37 PM   #8
DeutscheMaster
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Quote:
Originally Posted by B-Hoppy View Post
The easiest way is to use a good thermometer and cook to about 310F or slightly higher. If you go any higher there's a good chance the solution will begin to caramelize and detract from the flavor of the candy. Not all thermometers seem to be calibrated equally.
Get a candy thermometer, they go to higher temps.

 
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Old 11-20-2011, 04:01 PM   #9
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Quote:
Originally Posted by DeutscheMaster View Post
Get a candy thermometer, they go to higher temps.
A candy thermometer was what I meant but when I get up past about 312F I notice that the candy begins to color up which is a sign of caramelization. At this point, if you didn't flavor the candy you can actually taste the caramel. There's a fine line to how far you can cook it without it scorching. You try to cook as much water out of it as you can so it won't stick together but a degree or two too much, and you start to add other undesirable flavors. Just an observation.

 
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Old 11-20-2011, 06:58 PM   #10
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Quote:
Originally Posted by B-Hoppy
TimothyChurch,

Did you get them at Defalco's?
Ya I stopped by while I was in town

 
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