If I continue to think warm thoughts, will it make this frigid weather a little less painful?!  Not too sure yet, but continuing to test out the possibility with another warm weather inspired DIY.  This one is for some cactus candy that in my opinion taste much better than the actual cactus candy I used to purchase as a kid on road trips along the California and Nevada highways.

Materials (for 1 cactus):

• Cactus cookie cutter (greased)
• Cookie sheet (either greased or with Silpat)
• 1/2 cup + 2 tbsp granulated sugar
• 1/4 cup light corn syrup
• 2 Tbsp + 2 tsp water
• Saucepan + Whisk
• Green food coloring
• Optional: Flavoring and/or Sea Salt

Directions:

Before you start, make sure to check out all the info and precautions on making hard candy in my Gemstone Cupcake post.

Once you have all your ingredients together and before you start at the stove, grease your cookie-cutter and set it on the greased cookie sheet. If you have a Silpat, place that on your cookies sheet and then position the cutter on a level spot of the tray. Set aside.

Mix together the sugar and corn syrup in a saucepan. Turn heat to med-hi, stirring frequently until the sugar starts to dissolve. Once the sugar is dissolved and the mixture begins to boil, stop stirring and allow the mixture to cook for a few minutes. Once your mixture reaches a light amber color around the edge (see second frame in below photo), remove from heat and add a couple drops of your coloring.  Mix well until the color has completely dyed the mixture. When you add your coloring you can also add some flavoring (i.e. orange extract) or sea salt. Whatever you choose to do, work quickly and carefully, before the sugar begins to harden.

Making sure the cookie-cutter is level on your cookie tray, immediately pour the sugar into the cookie-cutter filling about a quarter of the way up the cookie-cutter. Place in fridge for 15 to 20 minutes until hard. Once candy is hard, gently wedge out the candy from the cookie-cutter.

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