Hard Cases

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Making Hard Candy...?

I am going to attempt making hard candy. The kind that you make on the cookie sheet, freeze and then crack. I found LorAnn Gourmet Flavor at the local store. This is a link to what I got https://www.lorannoils.com/p-8695-watermelon-flavor.aspx Is this a good brand? If not, is there something better that I should use? Would I be able to find it locally, or need to order? Next, I am reading that it makes a difference if you use extract or oil. Is this flavoring an extract or oil, and what difference exactly does this make? Also, and this may be a stupid question... I know when making things like fudge the humidity makes a difference. Is that the case here? Additionally... Everyone I have ever seen make it puts it in the freezer to cool. The recipe is saying not to cool in fridge, but to let cool in the open. What is the difference here?

Answer
I have a candy making book, for old fashioned candy of all kinds. They all say to use oil and not extract. I do not know what the difference is but I do what they say and my candy comes out very very good. I even make my own cough drops. Make candy on a clear cool day when humidity is low. What you really need to do is have a good candy thermometer.Test it for accuracy often by putting it in a pan of water and slowly bringing it to a boil . The thermometer should register 212F when the water starts to boil. Keep the thermometer clean, by washing after every use. use moderate heat, always bring candy liquid to a boil slowly. use a lid to prevent crystallizing. Hope this helps.

Whatever happened to the confectionery whole sections of department stores?

Like Sears even had a squared in counter place with candy sold by the pound displayed in cases similar to jewelry displays. All sorts of hard candy and chocolates were available.

Answer
As time elapses things change, and the candy is considered a health risk to the public by the PC nit picking nuts