a glass ship made out of bottles sitting on top of a wooden table
Hand-crafted in small batches in the old Pennsylvania Dutch kitchen tradition, clear toy candy's history can be traced as far back as 1750 in Philadelphia. The candy then traveled west along with much of the PA Dutch population. Because it retailed at about 18 cents apiece in the era of penny candy, it was considered an elitist confection.
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Each piece of clear toy candy, a sweet pioneered by German immigrants, lives up to its name. As the treats were shaped like trains, ships, or animals, children could play with them before eating. Once also called barley candy because some recipes were said to include sweet barley sugar, the candies appeared in the region as early as 1772.
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In a heavy saucepan, preferably one with a good pouring lip, combine the sugar, syrup, and water. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved and you can see that the mixture is getting hot. Insert a candy thermometer, and do not stir after the candy reaches 200F. Meanwhile, prepare the molds.
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Continue cooking until a thermometer reads 300° (hard-crack stage); remove from heat. Allow bubbles to subside, 1-2 minutes. Pour into prepared molds. Cool completely, about 5 minutes. Remove candy from molds. Store in an airtight container at room temperature. Clear toy candy is best made when the weather is cold, as any humidity in the air.
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The name for the candy has evolved with the candy. It started as barley sugar but in the mid to late 1800's they were called "candy toys". In the early 1900's people started calling it "clear toy candy". The name went from barley sugar to candy toys when the metal candy molds were available to confectioners.
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In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure the sugar is thoroughly moistened. Stick in the candy thermometer and put the mixture on the stove.
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Shane Confectionery is one of only a handful of places to still make the Pennsylvania Dutch treat, which 18th century Amish kids used to look forward to on C.
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Clear Toy Candy [pa Dutch Traditional] May 11, 2023May 11, 2023 0 0. Traditional Clear Toy Candy recipe from PA Dutch cuisine. by The Chef in Candy. Prep 5 min. Cook 15 min. Ready In 20 min. Level Difficult.
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Once also called barley candy because some recipes were said to include sweet barley sugar, the candies appeared in the region as early as 1772. Made of colorful, boiled sugar syrup, clear toy.
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Candy making. Traditional recipes for clear toy candy tend to include sugar, cream of tartar or corn syrup, and water.The candy's natural color when cooled is yellow. Sometimes natural food coloring is added to make it red or green. The molds are greased with olive oil, also referred to as "sweet oil", to prevent sticking. The mold was removed while the candy was still somewhat soft, and less.
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Line a large cookie sheet with parchment paper and sprinkle a thin, even layer of confectioners' sugar over it. Set aside. In a deep, heavy pot, combine the granulated sugar, water, and corn syrup. Stir gently to mix. Secure a candy thermometer to the side of the pot, ensuring it doesn't touch the bottom.
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1 cup water. 1/4 teaspoon heaping of cream of tartar. Candy thermometer. Pot, preferable copper unlined. Food coloring (optional) Candy molds. Lite olive or canola oil. Before even mixing the ingredients, make sure your molds are well cleaned and totally dry. If there is moisture in the molds, the candy will stick.
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How to Make a Recipe. To make clear toy candy, follow these simple steps: In a heavy saucepan, add sugar, corn syrup, and water. Heat the mixture and stir continuously with a wooden spoon until the sugar dissolves. Stop stirring and allow the mixture to boil until a candy thermometer reads 300°F (hard-crack stage).
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Basic Starter Recipe for Old-Fashioned Clear Toy Candy. Ingredients. 4 cups cane sugar (not beet sugar) 1 cup water. 1/4 teaspoon heaping of cream of tartar. Candy thermometer. Pot, preferable.
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It just takes longer and the liquid must boil off before it will reach the proper temperature so err on the side of too much liquid at first. In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure the sugar is thoroughly moistened. Stick in the candy thermometer and put the mixture.
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In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure the sugar is thoroughly moistened. Stick in the candy thermometer and put the mixture on the stove.
