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CurlySue

Orange slice/spearmint leaves recipe?

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Some of my favorite candies are the jelly/gummy type like orange slices and spearmint leaves:

http://www.candyblog.net/blog/item/spearmint_leaves

I have searched and searched for a recipe to make candies like these. I found and tried one that included sugar, corn syrup and pectin as the base ingredients. It was an epic fail as I ended up with two pans of slightly gelled goo. Every recipe I seem to find (and there aren't many) seem to include pectin and I don't want to try that again since I failed at it already and I know I followed the recipe exactly.

The website in the link says the candy ingredients show sugar, corn syrup and cornstarch for gelling.

Can anyone help me with a recipe for these candies that doesn't inlcude pectin as the gelling agent? I would be forever grateful. I'd like to add them to my candy gifts this year as an alternative to the overload of chocolate I usually make!

Thank you.

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Large batch - 100 lbs of candy

water 12 qts

sugar 30 lbs

cornstarch 30 lbs - dissolved in another 12 quarts of water

tartaric acid solution - 1 ounce

cream of tartar - dissolved in water 3 tsp

oil of spearmint - 5 tsp

Water, sugar and corn syrup until dissolved. Bring to a boil, add starch slurry gradually. Stir in tartaric and cream of tartar. Cook to 226º F. Pour out into a copper pan. Add flavour.

Cast at 140º F in impressions (starch moulds). Leave 2 days in a 150º F room, brush free of starch, dampen and sugar.

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Where do you find the 150 degree room?

I think you make it - in your dehydrator or oven.

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Thank you, Kerry. I can obviously scale this recipe to my little home kitchen. Do you think the starch molds are necessary? I know in some candies the starch reacts with the ingredients to form a shell of sorts. I'd like to keep this simple and maybe just pour the liquid into a pan. I could dry in a dehydrator, but not a whole pan. Hmmm. Maybe some experimenting is in order.

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Kerry - I'm interested in scaling down your recipe to a 2 lb batch , but the instructions mention corn syrup ... no corn syrup in the ingredient list. 

Can you supply the amount of corn syrup for the 100 lb. batch? Thanks in advance. 

 

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10 minutes ago, Connecticut Rich said:

Kerry - I'm interested in scaling down your recipe to a 2 lb batch , but the instructions mention corn syrup ... no corn syrup in the ingredient list. 

Can you supply the amount of corn syrup for the 100 lb. batch? Thanks in advance. 

 

Looks like its around half the weight of the sugar - so around 15 lbs.

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Scaling this down to a 5 lb batch is pretty easy until I get to the cream of tartar. That's going to require weighing the 3 tsp before I can do the math but it's going to be less than a gram to go along with the 1.42 grams of tartaric acid solution (50%?). I'm starting to see why a 100 lb batch is easier. :D

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18 hours ago, Tri2Cook said:

Scaling this down to a 5 lb batch is pretty easy until I get to the cream of tartar. That's going to require weighing the 3 tsp before I can do the math but it's going to be less than a gram to go along with the 1.42 grams of tartaric acid solution (50%?). I'm starting to see why a 100 lb batch is easier. :D

 

Since it's going into a relatively large amount of water, could you measure one (or ½, or ¼) teaspoon, dissolve in some manageable volume of water and then take the appropriate fraction of that solution?  Requires arithmetic, but not a high-precision scale.  

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34 minutes ago, Fernwood said:

 

Since it's going into a relatively large amount of water, could you measure one (or ½, or ¼) teaspoon, dissolve in some manageable volume of water and then take the appropriate fraction of that solution?  Requires arithmetic, but not a high-precision scale.  


Yep, that's my general approach to solutions that I need in tiny amounts. Just make a more manageable amount and use what I need from it. I have high precision scales so that's not an issue. I don't even know if I'll ever make this, it was more an exercise in scaling it down to see how far I could get it before some of the numbers started getting silly. At 1 lb the tartaric acid solution gets ridiculous small (.284 grams) and the cream of tartar would be significantly less which has me wondering if there's a minimum batch size below which things don't act like they should.

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