This text is in Arabic. Here is a translation of the text:
“It is possible to use any extract, such as orange or almond, instead of cinnamon. Give a gift for your Valentines Day in a handmade jewelry box. Source: Martha Stewart Living, February 2010. Makes 3 dozen. Ingredients: 2 cups sugar, 1/2 cup water, 1/4 cup corn syrup, 1/4 teaspoon cinnamon extract, food coloring gel, such as soft red, orange, or pink tulip. Directions: 1. Bring one cup of sugar, a quarter cup of water, and 2 tablespoons of corn syrup to a boil in a small saucepan over medium-high heat. Heat until the syrup registers 300 degrees on a candy thermometer. Remove from heat and stir in 1/8 teaspoon of cinnamon extract and one or two drops of food coloring using a rubber spatula. (The mixture will steam and bubble when the liquid is added, so be careful.) Transfer the mixture to a liquid measuring cup and let the bubbles settle a little, about 15 seconds. 2. Slowly pour the mixture into jewel candy molds just below the top. Let it cool until the candy hardens, about 30 minutes. Remove the candy from the molds. Repeat with one cup of sugar, 1/4 cup of water, 2 tablespoons of corn syrup, 1/8 teaspoon of cinnamon extract, and one or two drops of food coloring (same color as the first batch). 3. Let the second batch cool slightly, about 3 minutes. Top with the first batch of hardened candy, with the sides flat together, matching sizes and shapes. Let it harden and cool completely before removing it from the molds. Cooks Notes: Candy can be made and stored in an airtight container for up to one week.”
Jonathon
26.04.2023 @ 22:08
This text is in Arabic. Here is a translation of the text:
“It is possible to use any extract, such as orange or almond, instead of cinnamon. Give a gift for your Valentines Day in a handmade jewelry box. Source: Martha Stewart Living, February 2010. Makes 3 dozen. Ingredients: 2 cups sugar, 1/2 cup water, 1/4 cup corn syrup, 1/4 teaspoon cinnamon extract, food coloring gel, such as soft red, orange, or pink tulip. Directions: 1. Bring one cup of sugar, a quarter cup of water, and 2 tablespoons of corn syrup to a boil in a small saucepan over medium-high heat. Heat until the syrup registers 300 degrees on a candy thermometer. Remove from heat and stir in 1/8 teaspoon of cinnamon extract and one or two drops of food coloring using a rubber spatula. (The mixture will steam and bubble when the liquid is added, so be careful.) Transfer the mixture to a liquid measuring cup and let the bubbles settle a little, about 15 seconds. 2. Slowly pour the mixture into jewel candy molds just below the top. Let it cool until the candy hardens, about 30 minutes. Remove the candy from the molds. Repeat with one cup of sugar, 1/4 cup of water, 2 tablespoons of corn syrup, 1/8 teaspoon of cinnamon extract, and one or two drops of food coloring (same color as the first batch). 3. Let the second batch cool slightly, about 3 minutes. Top with the first batch of hardened candy, with the sides flat together, matching sizes and shapes. Let it harden and cool completely before removing it from the molds. Cooks Notes: Candy can be made and stored in an airtight container for up to one week.”