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How to Make Candy Without Corn Syrup
We’d stay away from honey, though. First, it has a lot more flavor than corn syrup or the other choices and might overpower whatever fruit or mint flavors you'd choose. Second, it tends to soften candy, because it attracts moisture. The final option is a simple sugar syrup (essentially omitting the corn syrup in your recipe), which you can easily make yourself. If you have a trustworthy candy thermometer, you can take it to the ideal temperature (300°F to 310°F (150°C to 155°C)) for lollipops and other hard candies. |
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