Recipe - Jalapeno Hard Candy

10 Jalapenos, with seeds,
approx.
One fourth cup Water
1 1/3 cup White sugar
Three fourths cup White corn syrup

1.If using lollipop molds, prepare according to manufacturer's
instructions. Otherwise, lightly spray a pan (I used an 8 x 8, a cake pan
would do as well) and 2 plates with cooking spray.

2. Slice jalapenos (with seeds) and blend with water in a blender until
liquified. DON'T EVEN THINK OF INHALING. Measure One half cup of liquid, with
solids. Discard the remainder.

3.Combine chilie liquid with remaining ingredients in a pot and boil until
the mixture reaches hard crack stage. You will need to stir to keep it
from boiling over or burning. Don't let it burn!

4.If using lollipop molds, fill according to instructions.

5.If you're doing this by hand, the procedure becomes considerably more
interesting at this point. The object of this exercise is to take liquid
that has a temperature of over 300 F and turn it into cooled lozenges
without incurring third degree burns. After trial and painful error, my
preferred method was to pour the molten liquid into the prepared pan.
Working from the edges, I'd allow the candy to cool until manageable but
still quite hot. I used a large spoon to spoon drops of liquid onto the
prepared plate; you can do about 34 of these at a time. As the drops cool
to a bearable, but still malleable temperature, stretch each into a tube
One half to Three fourths inch in diameter. Cut or tear off and form the tubes into
lozenges. Drop the lozenges onto a prepared plate to cool completely. Roll
the cooled candy in powdered sugar and store in an airtight container.

If your climate isn't very humid, these will keep indefinitely.

Posted to CHILEHEADS DIGEST V3 #141

Date: Sat, 26 Oct 1996 17:22:48 +0000

From: jschell@nettally.com (Schell, John)