Yield: about 20 small candies
- 1/2 cup light agave nectar
- 1/2 cup water
- 2 tablespoons orange juice
- 2 tablespoons xylitol
- 1/16 teaspoon cream of tartar
- 1/4 teaspoon orange extract
- Small hard candy molds (optional, can be made without)
1. If you are using molds, make sure that they are suitable for high temperatures—they will usually be sold as hard candy molds instead of chocolate molds. Spray the molds with a very light coating of nonstick cooking spray.
2. In a small sauce pan, combine the agave nectar, water, orange juice and xylitol over medium high heat. Stir the mixture to combine and add the cream of tartar. Stir well and bring to a low boil. Insert a candy thermometer.
3. Gently lift and swirl the sauce pan periodically while it cooks to occasionally slow down the cooking if it comes to boil and bubbles strongly. Allow the mixture to cook until it reaches 270 degrees Fahrenheit (132 C).
4. Once the mixture reaches 270 F, turn off the heat and add the orange extract. Stir to combine and pour into candy molds or pour small dime size drops onto a baking dish lined with waxed paper. The mixture will be a bit bubbly at first, but as it cools, it will become a smooth liquid. Promptly place the candies in the refrigerator to set and harden for 1 hour.
5. Remove the candies from the refrigerate, and carefully unmold them from the candy molds. If you made drops onto waxed paper, you can roll the candy into little balls or leave them as small drop candies. Once chilled, they will be hard and less chewy. Wrap them individually and store them in an airtight container in the refrigerator.