Re: [CH] Chile mints?

bill jernigan (bill.jernigan@juno.com)
Thu, 14 Oct 1999 05:44:44 -0400 

On Thu, 14 Oct 1999 03:34:46 +0100 "Kristofer Blennow"
<kristofer@blennow.se> writes:

>So can I get my knuckles on a candy recipe somewhere, that I could 
>modify to a Hot'n'Cool Chile/menthol thing?

here is a basic recipe...you really need a candy thermometer...or more
experience in candy making than i have -- to know when it is at the "hard
crack" stage...and you can sub the chiles to taste...and if you don't
care how it looks, you can just let it cool and break it into
chunks...and for the mint, add a few drops of mint extract...

MMMMM----- Meal-Master Recipe via Home Cookin 3.9

      Title: Jalapeno Hard Candy
 Categories: Candy
      Yield: 4

           (another great recipe
           from Lisa
           Tallahassee)
           jschell@nettally.com
      10 jalapenos, with seeds
    1/4 c  water
    1/3 c  white sugar
    3/4 c  white corn syrup

  1.If using lollipop molds, prepare according to manufacturer's 
  instructions.  Otherwise,  lightly spray a pan (I used an 8 x 8, 
  a cake pan would do as well) and 2 plates with cooking spray. 
  
  2. Slice jalapenos (with seeds) and blend with water in a blender 
  until liquified.  DON'T EVEN THINK OF INHALING.  Measure 1/2 cup 
  of liquid, with solids.  Discard the remainder. 
  
  3.Combine chilie liquid with remaining ingredients in a pot and 
  boil until the mixture reaches hard crack stage.  You will need 
  to stir to keep it from boiling over or burning.  Don't let it 
  burn! 
  
  4.If using lollipop molds, fill according to instructions. 
  
  5.If you're doing this by hand, the procedure becomes 
  considerably more interesting at this point.  The object of this 
  exercise is to take liquid that has a temperature of over 300 F 
  and turn it into cooled lozenges without incurring third degree 
  burns.  After trial and painful error, my preferred method was to 
  pour the molten liquid into the prepared pan.  Working from the 
  edges, I'd allow the candy to cool until manageable but still 
  quite hot.  I used a large spoon to spoon drops of liquid onto 
  the prepared plate; you can do about 3-4 of these at a time.  As 
  the drops cool to a bearable, but still malleable temperature, 
  stretch each into a tube  1/2 to 3/4 inch in diameter. 
  
  Cut or tear off and form the tubes into lozenges.  Drop the 
  lozenges onto a prepared plate to cool completely.  Roll the 
  cooled candy in powdered sugar and store in an air-tight 
  container. 
  
  If your climate isn't very humid, these will keep indefinitely.

MMMMM


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