Tom Hapka wrote:

>Thanks for the replies. However, I'm still in the same bind.
>
>I NEED to find a recipe... at the moment, I don't have one, and I've
>got no clue where to find one. I know this isn't impossible... fairly
>pure candy was being made 100 years ago.
>
>Powdered sugar is out of the question... powdered and or confectioners
>sugar almost always contains gum.
>
>Corn is another ingredient to avoid.
>
>I don't plan to color my candy, and I know that pure essential oils
>like cinnamon or peppermint would be fine. Granultaed sugar is fine
>as well.
>
>Can anyone direct me to a recipe?
> =20
>
Buy or borrow/rent Professional Baking by Wayne Gisslen.

Read up on sugar boiling, especially pulled sugar.

There you will find the base recipe, 2 kg sugar-500g water- pinch of=20
cream of tartar. Boil to 315 F/157 C. Follow instructions for pulling.

You may flavor and color it as you like.

You will need a sugar thermometer and heat lamp.

Good luck.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20