I figure food coloring can be added and maybe an oil flavoring mixed with ground chiles or even chopped fresh ones (like the "screamin meanies" from Mo Hotta Mo Betta?). So far I have not found anything resembling a gummy bear recipe -sorry!

Boil to the crack stage (past hard-ball) which will take about 30 minutes. Remove from the stove and add a few drops of food coloring (if wanted) and a few drops of oil flavoring (used to be able to get them at drug stores but now you have to find specialty shops.)

Pour into molds or, if not making lollipops, pour into a small shallow pan (greased) such as an old-fashioned ice cube tray with the mechinism removed. Let harden and pop out of molds or, if not using molds,press into pieces with a knife as it hardens, working it over and over. When cool enough to take out of the pan, crack pieces off.

From: www.epicurious.com
Posted By: Suzanne
Post Date: Mon, 10 Nov 1997

To candy anything, start with simple syrup, water : sugar 1 to 1. Simmer over low heat (crockpot works great) until reduced by 1/3 and thin syrup consistancy.
Add seeded ripe chiles - cut a slit in one side and remove the seeds. continue to cook over low heat for 2 hours. Remove 1 to test, drain on a rack, when cool roll in granulated sugar.

You can add orange peel or lemon peel to "tweak" the flavor.

You can also candy dried peppers. Like the piquins - The original Red Hots candies.

From: Andie Paysinger. Via: Chile Head Mailing List
Posted By: Andie Paysinger
Post Date: Thu, 22 Apr 1999

Slice Jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for handling jalapenos, personal experience, do not touch your face!). Place in pan with water and vinegar, bring to a boil, reduce heat & simmer about 10 min or until tender. (do not breath fumes) . Pour off most of the water vinegar mixture, add the sugar and spices bring to soft candy temperature to completely dissolve sugar about another 10 min. Place boiling mixture into jars, leaving 1/4 inch head space. Adjust caps.

From: Galen Gann
Posted By: Galen Gann
Post Date: Tue, 18 Aug 1998

I used thick-fleshed dried peppers - several varieties, including anchos/poblano and pasilla and serrano. I roasted them to remove the skin, cut into thin stirps and cooked in simple syrup - the same as one would make candied citrus peel or ginger. dried on a rack and tossed in granulated sugar. Sort of like biting into a sweet firecracker.

From: Andie Paysinger
Posted By:Andie Paysinger
Post Date: Sun, 16 Nov 1997

I came across this recipe somewhere (the list maybe?) and it worked very well the one time I used it. My only alteration was that i pureed a few dozen fresh pequins in the water, rather than adding powder at the end. My question is if it would be possible to just raise this recipe to hard crack stage for hard candy? I took it a bit past hard ball the last time, and got what was pretty much hard candy, but turned into a tooth-pulling taffy like stuff in the mouth. Excellent flavor though.

In 2 qt saucepan, add sugar, corn syrup, water, cornstarch, butter and salt. Over medium heat, stirring constantly till hard ball stage.(256F). Remove from heat, stir in vanilla and pepper.

When cool enough to handle, butter hands and pull until satiny and stiff. Pull into long strips, cut into 1" pieces, and wrap with wax paper. (I don't know what the buttered pan is for.)

From:Jesse Tigges. Via: Chile Head Mailing List
Posted By: Jesse Tigges
Post Date: Wed, 10 Dec 1997

In a mixer or processor bowl, combine the butter, sugar and 2 tablespoons milk. Beat until blended. Add the cocoa and chile. Beat again to blend thoroughly.

If the dough is firm enough, remove it from the bowl and knead more powdered sugar into the dough. If still wet, divide the dough into two parts. Into half of the dough, stir the chopped nuts. Drop the candies onto a non-stick baking pan, making small mounds. Leave the second half of the mixture open to dry further.

The second half of the dough can be rolled into balls 3/4 inch in diameter. Roll each ball in more powdered chile. Put on a baking sheet and let rest at least 1 hour before serving.

From: Elsa Altshool. Via: Chile Head Mailing List
Posted By: "Elsa Altshool" (efalt@totacc.com)
Post Date: Sat, 25 Oct 1997

I always used seeded chillies. Basically the process involves heating and steeping the chillies in increasing concentrations of sugar syrup over three or four days and then dehydrating them. Red Jalapenos worked really well, Habs not so well although plenty plenty hot.

From: neale, Fireworks Foods and Intense Foods
Posted By: Neale
Post Date: Sun, 25 Apr 1999

I had a brain storm and it paid off! I used a recipe I have for Ginger-Apple Preserves and substituted the last of my Jalapeno crop (all red now) for the crystalized ginger. I came up with Hot Pepper-Apple Preserves. Sweet and HOT! How does this apply to the Hard Candy topic, you ask? Well, the last batch stayed on the heat alittle too long and got to the consistency of Caramel. It tasted great and I think if you cooked it alittle longer (hard crack) it would make superb candy.

Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into small chunks, to make about 8 cups. Slice thinly or chop the peppers. Add apples, and peppers to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within 1/8 inch of rim. Wipe clean and place lids and rings on screwing on as tight as comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area. If not sealed, store in refrigerator.
Makes 6 half pints.
This is especially good with cream cheese on crackers.
NOTES : I used red jalapenos but I'm sure any hot pepper will do just as well.

From: Peg Enroughty
Posted By: Peg Enroughty
Post Date: Tue, 11 Nov 1997

In 2 qt saucepan, add sugar, corn syrup, water, cornstarch, butter and salt. Over medium heat, stirring constantly till hard ball stage
(256F). Remove from heat, stir in vanilla and pepper.
When cool enough to handle, butter hands and pull until satiny and stiff. Pull into long strips, cut into 1" pieces, and wrap with wax paper. (I don't know what the buttered pan is for.)

From: Leslie's First Aid Kit: Capsaicin Candy Recipe. Adapted from "The Joy of Cooking".
Posted By: Leslie's

1. Butter a sheet of foil, about 12 by 17 inches.
2. In a nonstick 5 to 6 quart pan over medium heat, frequently stir 1/2 cup butter, brown sugar, corn syrup, cayenne, and salt until melted and smooth, about 5 min.
3. Add the nuts and seeds. Turn heat to high and stir until mixture is very thick and nuts begin to brown, 4 to 6 min.
4. Immediately pour mixture onto buttered foil, spreading as thinly as possible with back of a spoon. Cool until mixture is is lukewarm, about 15 min.
5. With your hands, release brittle from foil, then pull or break it into bite-size pieces. When cool, immediately store in an airtight container (sugar absorbs moisture and will become sticky).
*Note: You can use Salted butter and omit the salt.

From: Sunset Magazine December 97 P.82

Boil together the sugars, corn syrup, water, chile and salt until the mixture reaches 300 degrees F. on a candy thermometer (hard crack). Stir the mixture only until the sugar is dissolved so it doesn't scorch.

Add the butter and soda, stirring until the mixture foams up. Add nuts and quickly stir them in. Pour the mixture onto a greased heatproof flat pan. Spread the mixture until it is very thin. Loosen from the sheet before it cools and hardens. Break into crude pieces.

From: Elsa Altshool. Via: Chile Head Mailing List
Posted By: "Elsa Altshool" (efalt@totacc.com)
Post Date: Sat, 25 Oct 1997

Times will vary according to the power of your microwave. It takes practice to perfect this timing issue. Your co-workers would probably be glad to eat the fruits of your labor. :^)

Start by 'buttering' (Pam-ming) a cookie sheet or pizza pan. Use a 4-cup glass/pyrex measuring cup.
Add 1 cup white sugar, 1 cup raw peanuts, 1/2 cup white karo syrup, dash salt.
I usually stir at this point, although the recipe does not command it. For the baking-challenged, Karo syrup is a corn syrup that you should be able to find in the "baking goods" aisle of your grocery store. Microwave on high for 6-8 minutes (6.5 in my 'wave). Remove. Stir in 1 Tablespoon of butter. Microwave an additional ~2 minutes. Add 1 tsp baking soda and 1 tsp vanilla. You get an interesting semi-violent chemical reaction here. (it turns from syrup to essence of brittle at this stage) Stir a bit, then pour onto and spread on the cookie sheet. Let cool, then break and eat.
You'll have to lick the spoon, since some of the brittle will harden on there. Use a wooden spoon, to avoid heat transfer or plastic melting.

From: Tricia Jones. Via: Chile Head Mailing List
Posted By: Tricia Jones, triciaj@umich.edu
Post Date:

This is basically the recipe found in 'Joy of Cookin', with habanero powder added.

Disolve 2c. sugar in 1c. boiling water, add 1c. corn syrup, cook to hard-ball stage (250F).
Add 2c. raw peanuts (I get them at the local thai shop), 1 tsp. salt, and 1tsp. +- powdered hab (I make my own).
Cook to hard crack stage (295F), stirring often.
Remove from heat.
Add 3 tbsp. butter, 1/4 tsp soda, 1 tsp. vanilla.
Pour on buttered cookie sheet and spread.
Pull to desired thinness.
This has proved to be quite popular, even with those not used to habs.

From: Tom. Via: Chile Head Mailing List
Posted By: "Tom" (joemama@swissonline.ch)
Post Date: Sun, 13 Dec 1998

1. Butter a sheet of foil, about 12 by 17 inches.
2. In a nonstick 5 to 6 quart pan over medium heat, frequently stir 1/2 cup butter, brown sugar, corn syrup, cayenne, and salt until melted and smooth, about 5 min.
3. Add the nuts and seeds. Turn heat to high and stir until mixture is very thick
and nuts begin to brown,4 to 6 min.
4. Immediately pour mixture onto buttered foil, spreading as thinly as possible with back of a spoon. Cool until mixture is is lukewarm, about 15 min.
5. With your hands, release brittle from foil, then pull or break it into bite-size
pieces. When cool, immediately store in an airtight container (sugar absorbs moisture
and will become sticky).

*Note: You can use Salted butter and omit the salt.

From:   Sunset Magazine December 97 P.82
Posted By:  
Post Date: