Synethesia Spoon Candy
If you already know what Synesthesia is, you’re probably wondering if I do too based on it’s use in the post title. In a nutshell, Synthesia is the involuntary triggering of one sense by another. For example, letters are colors, sounds have tastes, numbers have sounds, etc. Although it is a neurological condition, people can be conditioned to make synesthetic associations. In this case, color equates taste.
My first batch was purple because I thought it would look neat with the rainbow sprinkles I found in the back of the pantry. My guinea pig said “oh, you made grape candy”. Their reaction was interesting in that predictable sort of way. We’re raised on red as cherry, yellow as banana or lemon, green as apple, so why wouldn’t purple be grape (orDimetapp)? My attempt at condiment flavoring (via my trusty International Delight creamers, the makers of which I’m still hoping will send tons of free crap for showing them unrelenting textual love) was a miserable failure, so the recipe went was made with just the natural taste of hardened sugar.
The next batch was done in orange, and the one after that in yellow. Each was identified by the taste tester as the predicted flavors. Isn’t that great? Thanks to a lifetime of being conditioned by color coded food, your guests will have no idea that you were too cheap/lazy/indifferent to flavor your candy.
Yep, I just said that you’ll be making your own candy. Come back! Two ingredients, one pot, I swear. Even without the stupid candy thermometer that I refuse to buy, this is doable.
Synesthisia Spoon Candy (small batch – about 8 regular spoons)
Prep time: <5 minutes Cook time: 10-15 minutes
- 24 packets (1/2 cup) sugar
- Food coloring
- Small pot/sauce pan
- Small bowl
- Spoons (Plastic is gentler on the teeth than metal. Just sayin’.)
- Non-stick cookie sheet
- Dump the sugar into the pot and add enough water to cover the sugar.
- Stir until the sugar dissolves and add food coloring.
- Cook at medium-high until the mixture comes to a rolling boil. Slightly reduce the heat and slowly stir to keep the frothing down.
While the syrup is cooking, put a few cubes of ice into a bowl of water. Periodically drop a small bit of the syrup into the bowl to test it’s consistency. When the syrup immediately hardens as it hits the bottom of the bowl, it is ready to be “spooned”. Test it frequently, since it can burn suddenly and discolor the syrup. If that happens, you’ll smell it before you see it. Not unlike my first boyfriend.
When the syrup is ready (as defined in the previous step), you’ll need to act fast. Like, close your email when your significant other walks into the room fast. Scoop out a spoonful and rest it on the cookie sheet to cool. Repeat until the syrup is gone or you are out of spoons, whichever comes first. The syrup will be hardening quickly, so you have a minute or less to get your spoons done. Small batches are best.
Keep the spoons cool. Humidity will melt the candy and make your pretty spoons look like crap. If you are gifting them, wrap the tips in plastic and close them off with a twist tie or bow to prevent all kinds of befoulment.
I don’t recommend the little round sprinkles in the picture. They’re cute, but a sprinkled spoon has the unpleasant feel of cat tongue. It’s hard to describe… you might have to try it. Know what would be tasty though? Ground up peppermints… or maybe a whole one in the center. They happen to be free at most restaurants. See what I did there?
Pro tip f0r cleaning the pot: let it soak in warm water for an hour and just dump out the dissolved candy. That’s it.