Finchmad_79 wrote: ↑Thu Mar 24, 2022 12:10 am
Looking tasty.
You got a recipe for the ranchers?
I'll ask her for some measurements. She used a Ranchers copycat recipe we add 1 oz, 30ml, of our tincture that's about 500mg per ounce.
Sugar
Corn syrup
Water
Cream of tartar
Heat to hard ball stage
Let cool to 275F, 135C,
Add tincture, flavoring, and 1 tsp citric acid
Use caution as tincture will evaporate quickly
Use the hood vent
Stir until mixed well and pour quickly into mold
Let cool in a dry environment
If the humidity is high we will let them rest in a sealed container with silica beads sachets overnight before wrapping so they don't stick to the cellophane. We were in the low 40s rh so I was able to wrap these as soon as they cooled.