Lolipop

Candy Making Children's Materials Pantastis Lolipop:

     125 cc of vanilla syrup
     510 tbsp sugar fructose, can be purchased at the grocery store cake
     a few drops of red dye, yellow, and green (for food)
     2 tablespoons flour
     3 tablespoons vanilla syrup, Popsicle sticks to spread (to taste)
     Prints a variety of funny characters (such as flowers, animals, etc.)

How to Make Candy Lolipop Pantastis:

     Combine syrup, fructose sugar and white flour. Cook over medium heat while stirring occasionally for 15 minutes.
     Reduce heat, and cook until temperature is 130 ° C. Divided into 3 parts, add on each piece of red dye, yellow, and green according to taste.
     While hot or printed form according to taste and stick with stick lollies.

Source: tabloid-nakita.com

Candy Making Tips:

     Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
     Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made ​​of water and alcohol.
     Use medium heat and constant with temperature over 100 ° C.

Mickey Candy

Mickey Candy Making Ingredients:

     400 g white cooking chocolate, chopped
     100 g dark cooking chocolate, chopped
     Oil-containing brown dye (red, green, and yellow)

How to Make Candy Mickey:

     Team white cooking chocolate until melted. Lift and for four parts. Add a special dye brown (green, yellow and red) in three parts chocolate.
     Team dark cooking chocolate until melted.
     Take the taste of chocolate molds. For example, the shape of Mickey's head. Pour chocolate into the mold shape of Mickey Mouse's head to form a candy to taste interesting. Add garnish with brown eyes and a nose that has been colored. Give the stalk and store in freezer. Remove from mold.
     Wrap each chocolate candies with a transparent plastic and a matching ribbon.
     Serve for a children's party,

For 10 servings

Nutritional value per serving:
Energy: 203 kcals
Protein: 4.2 g
Fat: 19.3 g
Carbohydrates: 24.3 g

Source: Tabloid-nakita.com

Fruit Candy

Making Material Mixed Fruit Candy Recipes:

     10 tablespoons sugar fructose
     220 cc honey
     1 / 2 teaspoon salt
     65 cc of water
     1 egg white
     1 teaspoon vanilla extract
     125 gr unsalted butter
     100 g mixed fruit (sukade, raisins, cherries), small slices
     50 g almonds, toasted briefly

How To Make Mixed Fruit Candy Recipes:

     Mix the sugar fructose, honey, salt, and water in a heavy kettle. Jerang over low heat until sugar dissolves. Cook until thick and boiling.
     Beat the egg whites in a heat resistant container until stiff, enter 1 / 4 part of the liquid sugar. Whisk until thick.
     Cook returned 3 / 4 remaining sugar until thick liquid. How to measure the thickness of the ice drops into the water. When thick enough it will arise fragile threads.
     Enter into beaten egg whites. Add vanilla and butter, beat for 5 minutes.
     Enter a mixture of dried fruit and almonds, stir with a wooden spoon and pour into a baking pan covered with aluminum foil that has been spread with melted butter.
     Cool and cut into funny shapes and wrap in plastic or plastic that can be eaten plain.

Source: tabloid-nakita.com

Candy Making Tips:

Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made ​​of water and alcohol.
Use medium heat and constant with temperature over 100 ° C.