Sour sticks – STRAWBERRY

My kids LOVE strawberries – so I’ve made them some natural sour sticks.

Sour sticks, sour power, sour strap or strap candy – are all names for soft, usually sour, candies. I’ve decided to make my own, as usual, from natural ingredients.

Here is my way of making strawberry flavored sour sticks:

Strawberry sour sticks

Utensils required:

  • 1/2 liter pot, stainless recommended
  • A long handle mixing spoon (use wood or stainless – not plastic!)
  • Candy thermometer or laser thermometer (don’t have any? – read this and do without!)
  • Digital or mechanical weight 1-0.01gram accuracy (not crucial but very useful)
  • A measuring cups and spoons set is very useful (but not a must!)
  • Parchment paper – 1/4 sheet will do
  • Powdered sugar (if you blend sugar yourself add 2% cornstarch)
  • Candy cutting bar – any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!).

 

Ingredients

1/4’th cups of sugar

1/4’th cups of corn syrup

1 spoon of water

25grams of Strawberry jam, organic

21 grams potato flour

1 ½ liter pot

Protocol

Mix all the ingredients except for the flour in the pot. Break the full fruits in the jam, as much as possible, using the spoon.

Cook on a small burner on medium heat until the mix reaches 121°C or 250°F. A good laser or candy thermometer is vital. As you reach the critical temperature – lower the heat and cook on a small flame. Once you have reached the right temperature – turn the heat off and add the potato flour. Mix well and be sure to incorporate all of it. Do not allow bubbles of flour to float in the candy. No rush – it will take the candy quite some time to cool down and harden so take your time and be thorough.

Once ready, pour onto parchment paper and allow to cool.

Once cold – sprinkle sugar powder or icing sugar (same thing) onto the candy and roll it with a baking roller till it’s flat enough for your liking.

Once done, cut using a good pair of scissors or a round pizza cutter to strips. Store the strips (and powdered sugar used in the process) in an airtight flat-bottom box. A layer of parchment paper between the layers helps separate the layers from sticking.

Enjoy… and leave some for the kids.

Notes:

  • In cold weather – the candy will stiffen up – but once held in the mouth for a minute will soften again.
  • These candies do not contain margarine – so they will harden over time as sugar crystals grow in them.
  • If you like your candies softer – lower the amount of potato flour and vice versa.

Warning: Hot candy is dangerous. Please watch my candy 101 series before you start.

https://www.youtube.com/watch?v=1n3TJxGOcTo&t=23s&ab_channel=SpiceCandies

TIP: If you don’t have candy-making tools check my website on how to make candies with standard kitchen utensils, which is how I started.

https://www.spicecandies.com/?page_id=200

Watch this:

https://www.youtube.com/watch?v=NjCpMm-I7BY&t=7s&ab_channel=SpiceCandies

My kids loved them – and so did all the other kids that tried these… so go make some for your kids and family!

Have a sweet day

Saar