Prepare 3 cookie sheets by greasing them with some non-stick cooking spray. Preheat your oven to 175˚F.
Combine the sugar, corn syrup and water into a saucepan and heat on medium. Stir until the sugar is dissolved and then, without stirring, let mixture reach 285˚F. Swirl the mixture a couple times during the heating process to distribute the heat evenly.
Remove the candy from the heat and stir in the caramel extract. Pour out a third of the mixture onto each baking sheet. Dye one sheet brown and one sheet yellow using the back of a chopstick or skewer. Don't worry about mixing it completely we will incorporate it better later. Place two of the sheets in the oven and work with the third one.
To protect your hands, wear mittens with plastic gloves over top. Begin the pulling process by gathering the sugar and pulling it into a strip. If it's too hot or liquid to work with, leave it for a minute or two to form a skin. When pulling the sugar take each end and pull and twist similar to how you would give a snake bite. Bring the two ends back together and repeat. The sugar will go from transparent to opaque.
Repeat this process with each color, returning the sugar to the oven when not in use. Then press the three colors side by side on a single baking sheet and place in the oven once more for about ten minutes until the colors have fully stuck together. To pull the sugar ribbons I like to cut a small 1.5 inch tri-colored rectangle using kitchen shears and use my hands to pull and flatten it until I have a thin piece of candy which is roughly 6 inches long and 2 inches wide. Then I use my fingers to shape the ribbon guiding it back and forth. The candy will harden quickly so you'll have to work fast. If the main chunk of candy becomes too hard, place it back in the oven for 5-10 minutes to re-soften. Repeat with all remaining candy and store in an air tight container or package immediately to avoid the candy from getting sticky.
Tip, to clean sugar off of any of your utensils or pans let soak in warm water for an hour or so until all the sugar has dissolved.
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- Hey guys! Today, I am back in my kitchen and we are making some ribbon candies. What is ribbon candy you may ask? Kind of looks like an old-fashioned style candy. And I saw it and was like, that can't be that hard. Cuz it looks like . this straw. I don't know. I was incorrect. And if you watch me on YouTube at all, you saw that I was testing and I think I've got it down to a science. The recipe that I've created here is fairly straightforward. So it's not actually as difficult as the first time that I attempted it. So, Godspeed friends! I'm gonna show you how to do this right now. In a saucepan I am going to add my sugar, I've got some light corn syrup going in, and my two tablespoons of water, perfect! Now let's give that a stir. While I am letting this heat up here, I've got the sugar all dissolved. I want to show you, I've got three baking sheets. You need three because we need to constantly be keeping the sugar as we're molding it and shaping it and getting air into it, we gotta keep it warm. So we're going to be doing bit of an oven relay race. I've got three that have been greased with a little bit of that spray, vegetable spray. And then my oven is preheating to 175. So back onto this sugar mixture, while it's bubbling away I want to check the temperature. We want to get it to 285 degrees Fahrenheit. That's gonna get us to that hard ball stage. Meaning that at room temperature, it's gonna solidify like a lollipop. So we'll just check the temp on this. Beautiful! Okay, that looks awesome. Let's get it off the heat, right away I'm gonna stir in my flavoring. So I am using about a teaspoon of caramel extract. You're doing a great job if you're following along, you're not, you're watching this on your phone most likely, but if you were, I would say, you're doing great friend! Where are we at? Okay, Julie, focus. This is the part where you're not supposed to take breaks. And I have-- oh okay, now I want to divide this mixture into thirds onto each of my baking sheets. Get a third over here, just eyeball it. Really doesn't have to be exact. Now I want to do the colors. Now, I've got a brown color, and I need a good solid amount, so I like to use a little chopstick. Put the back end of the chopstick in, and you're just gonna kinda do this, this technique. Whatever this is, that's what you're doin' with the color and the sugar. With the second one, I'm doing yellow. Cuz I thought a nice like autumn ombre effect. Same technique. Great, okay, let's get two of these heating in the oven. Then I'll come back and show you how to pull the first one. Alright, I've got my brown color here and ready to be pulled. That means adding some air into it, and in order to do that, I gotta protect my hands. Now I tried lots of different ways to figure this out. And I thought this was the one that, A, did the best for my hands and B, was the most food safe. Because using mitts on sugar is not a good idea. But using mitts with plastic gloves over top, is a great idea. Alright, now I've got to grease them, ever so slightly. A little bit of nonstick spray. Give it a rub, just like lotion. Isn't that nice? So I'm gonna take, this. What is this? And we're just gonna fold the sugar over top of itself. Until it's nice and relatively cool to the touch, when you've got the mittens on. And you can start to play with it. So you want to pull it and kind of twist it and then bend it in on itself. It's gonna go from kind of transparent to opaque. There's a color lesson for ya. Bet you had to look those up in a dictionary, didn't ya? Okay, so once we've got it nice and glossy like this and opaque, I'm just gonna shape it onto my baking sheet. And now this is going in the oven to heat up and I'm gonna work on the other colors. Repeat exactly the same way. Okay, so I've got all my colors, ready. And now, I want to put them in one log together. So I'm gonna work on this tray, cuz it's my fave. I'm gonna get the yellow here. So we're just gonna attach it on the side. And then the same for white. So I've got everything incorporated. Again my oven is still preheating at 175 degrees Fahrenheit. And this is going to go in, I'm gonna leave it for about five minutes, just cuz I want them all to melt together and blend before we do the process of pulling. So I'll be right back. Our colors are all intertwined and melted together. So we're gonna start to pull it. So again I used my scraper, I'm just gonna lift up the side. There so, I can get my hands workin' in it. And we're just gonna pull. We're gonna pull it so it's thin enough to bite into. Okay, so I'm just gonna cut off when I'm done. And then, I got these straws, big nice milkshake straws or smoothie straws. And I'm going to bend the candy around the straws to create a perfect oval. You do it your way, if my way doesn't make sense, which I'm realizing partway through the making of it today, it's not going, so I'm doin' my own thing. I'm cuttin' that bit off cuz it looks like . the straw. I don't know. Look nobody said it was gonna look perfect. The color is great though. Look at how cute that is! Great, repeat this with the rest of the sugar. Cooking show. And there you have my relatively easy recipe for sugar ribbons. It wasn't that bad, was it? Oh Jesus Christ. Oh! Ow. I don't think I'm supposed to be chewing it like this. It's good though. The caramel, very nice. If you guys have any idea, on how to eat these, you should let me know in the comments below. Thank you for watching, hope you like this recipe. It's Pinterest proof. It'll get you 1,000 likes, easy. I can't promise that. Thanks for watching! Bye!