Recipe - Hot Pepper Candy Recipe

1 cup Sugar
Three fourths cup Light corn syrup
2/3 cup Water
1 tablespoon Cornstarch
2 tablespoon Butter or marg
1 teaspoon Salt
2 teaspoon Vanilla
One half teaspoon Cayenne pepper

I came across this recipe somewhere (the list maybe?) and it worked very
well the one time I used it. My only alteration was that i pureed a few
dozen fresh pequins in the water, rather than adding powder at the end. My
question is if it would be possible to just raise this recipe to hard crack
stage for hard candy? I took it a bit past hard ball the last time, and got
what was pretty much hard candy, but turned into a toothpulling taffy like
stuff in the mouth. Excellent flavor though.

8x8x2 buttered pan

In 2 qt saucepan, add sugar, corn syrup, water, cornstarch, butter and
salt.

Over medium heat, stirring constantly till hard ball stage

(256F). Remove from heat, stir in vanilla and pepper.

When cool enough to handle, butter hands and pull until satiny and stiff.
Pull into long strips, cut into 1" pieces, and wrap with wax paper. (I
don't know what the buttered pan is for.)

Posted to CHILEHEADS DIGEST V4 #230 by "Jesse Tigges"
sir_weasel@hotmail.com on Dec 10, 1997