Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (480 mL ) white granulated sugar
- 1 cup (240 mL) water
- ½ tsp (2.5 mL) cream of tartar
- 1 Tbsp (15 mL) citric acid [ 2 ]
- Powdered sugar
Directions
Bring the sugar, water and cream of tartar to boil over medium-low heat. Stir gently until syrup reaches 310°F (155°C/hard crack stage) or is pale brown. Syrup should harden completely when dropped on to a cold plate and snap between the teeth when cold.
Pour the mixture onto an oiled heatproof work surface, and sprinkle with the citric acid.
Use a greased spatula to fold in the sides and thoroughly work the acid in.
When the candy is cool enough to touch but still pliable, roll it into sticks and snip off drop-sized bits.
Sift powdered sugar onto the candies, and shake to coat.
Allow to cool and harden completely. Store in an air-tight container.