- 2 cups sugar
- ¼ cup Crown Lily White Corn Syrup
- 1 Tablespoon white vinegar
- 1 cup water
- 3 to 4 drops pink food coloring gel
- 2 ½ cups of Fleischmann’s Corn Starch
- Heavy-bottom pan
- Candy thermometer
- Heat-proof plastic deli cup (16oz size preferably)
- Silicone spatulas
- Measuring cups
- Measuring spoons
- Medium sized baking, or cookie, tray
- In a saucepan, combine all ingredients and heat on medium-high. The mixture needs to heat slowly for about 20-25 minutes, until it reaches 267-268°F, so monitor your heat to adjust as needed
- Once it reaches temperature, immediately remove the saucepan from heat and allow to cool to at least 212°F. Transfer to plastic deli container to cool until it turns into a firm disk, or puck shape
- Place corn starch on the baking tray or in the large bowl
- Release the candy by pressing around the plastic container. Use your thumbs to create a hole in the centre of the candy puck
- Coat generously in corn starch and begin forming a donut shape, rotating the disc, and using your hands to stretch it, making sure all sides are even, taking care not to pull too hard
- Once the ring is between approximately 12 inches in diameter, twist into a figure 8 shape, fold back on itself and continue stretching and making a uniform ring. Be sure to constantly dust with corn starch to prevent sticking by resting the area you’re not working on in the corn starch prepped tray.
- Continue the process for somewhere between 10-12 loops/ folds
To serve: Using a pair of chop sticks, wrap the dragon beard candy around to create small bushels, snip to size with an oiled scissors and serve to enjoy!
Note: Best served immediately. Dragon's beard candy has a very short shelf life. It is highly sensitive to moisture and tends to melt when exposed to higher temperatures, notably during warm weather.