Directions

• Mix glucose syrup, and water directly into a heavy bottomed pot and boil.
• Once the syrup is boiling, swirl the pot often to make sure the glucose is cooking evenly.
• Then it starts to slow down and the bubbles get a bit slower and thicker.
• This means the syrup is nearly ready.
• Test the temperature of the syrup; as soon as it reaches 315 f (157°c), remove the pot from the heat. Give the candy syrup a good stir, then add the cranberry juice, citric acid.
• Whisk together the contents in the pot until the candy is no longer looks foamy and any active bubbling has stopped.
• Using great care, immediately pour the syrup into a candy funnel.
• Let the candies sit for about 30 minutes or until completely cool and hard.

12 servings