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A few years ago I bought some "Survival Candy" at a gun show for $1.99 for about 8 oz of hard candy. I was sitting around the other day thinking about the silly candy so I did a Google search and found that I could still buy some, only now it would cost between $4.99 and $7.99 depending on which site you went to. Being the cheap SOB I am I decided to make some of my own.
 
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Step 1: What you need

Picture of What you need
You will need the following:
  • 2 cups Granulated sugar
  • 2/3 cup Light Corn Syrup
  • 2 1/2 table spoons Flavoring
  • 3/4 cup water
  • Food Coloring
  • Powdered sugar
  • Cooking spray
  • Measuring cups
  • Measuring spoons
  • Large sauce pan
  • Cookie sheet
  • Aluminium Foil
  • Candy Thermometer

Make sure all of your ingredients and tools are within easy reach of the stove. 
Once you have assembled all your tools and ingredients line your cookie sheet with aluminium foil, give it a LIGHT COAT of cooking spray, and set it aside for now.
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radiox2 months ago
I made my own but made a large mistake I used wax paper now my candy had a paper backing that's OK I've eaten a lot worse then paper
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_Who6 months ago
Nothing beats beef jerky nothing
tomsweet65 (author)  _Who6 months ago

Except bacon... Bacon beats beef jerky... :-)

You might also like fruit leather. It has been updated with the name "fruit roll ups," but it is essentially the stuff our ancestors had made for centuries as a way of preserving sweet fleshy fruits.

tomsweet65 (author)  CharlesChristopher6 months ago

We do :-) So far I have made strawberry, grape, and raspberry... I didn't have much luck with the peach or apricot I got them too watery when I was pureing the fruit but I hope to correct that mistake next time...lol... As soon as fresh fruit is more available up here (the Rockies) I plan on doing an Insturctable on them...

gardengeek6 months ago
Is it any good
tomsweet65 (author)  gardengeek6 months ago

Yes... I can't keep it around... Our kids like it and it has become a staple in our day packs for a sweet boost...

scubacarl7 months ago

You are not cheap , frugal -Yes , and on the survival aspect "Thumbs up from me" !

gmacv8 months ago

Use blue food coloring and it will look like something from "Breaking Bad". LOL!

Ace Frahm8 months ago

Well, it's nothing but sugar, so maybe as "survival" it would work best as a fire-starter, since it will burn very good. This essentially transforms the sugar from hard-to-carry powder that could leak out if your bag gets a hole, into a solid, easy-to-carry block. Maybe your survival plans should include cooking the sugar back into a recipe with more complete food . . .

arty8 months ago

:( While I approve of your goal, your result is "empty calories." Why not make iron rations... something that may not taste as good, but will sustain life over a longer period of time. (I've made myself sick - twice - trying to live on jerky or MRE's... They ain't food. The earliest iron ration, that I've read of, was fruitcake. (The early version didn't have the plastic fruits; the alcohol is the preservative.) Pemmican, fruitcake, nut-breads, granola bars (although I think grains are entirely over over-used; the ultimate convenience food)... how do we make our own iron rations?

tomsweet65 (author)  arty8 months ago

The idea was more comfort food if TSHTF than anything else, though it does have plenty of sugar for a quick boost if needed. As for Iran Rations you just gave me a research project...lol... And we'll see what i can come up with.

Thanks for the comment.

Train To survive!

www.vanguardsurvival.com

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pallc8 months ago
tomsweet65 (author)  pallc8 months ago

Interesting article. Thanks.

pallc8 months ago

Reminds me of caramel. :-)

I was thinking condensed milk is a great survival candy additive to have around so you could make fresh carmel. I also wonder how a powdered milk version would turn out. Technically, milk and really human females breast milk (good luck) would be the most nutrient diverse if healthy and a healthy milk breed. Maybe keep some nut seeds around with the milk products and cane. I'd say more olive oil or butter too though wonder what the graph looks like in regards to shelf life verses sugar content and more nutrients (fats, proteins, minerals and vitamins) in the "survival candy". Thanks for the post.

rsnyder88 months ago

just a thought. you could also add citric acid to your powdered sugar at 1:2 ratio if you like sour candy.

shmee3218 months ago
This sweet in Africa, is called ' tamaleki' ( ta-ma-lair-key) and I used to eat if as a little girl. Pure sugar rush! Still make it for my kids :)



If you add butter at the end stage and vanilla, you make butter scotch drops :)
Istarian8 months ago

Looks remarkably like some kind of nut brittle, which essentially amounts to nuts embedded in a hard sheet of sugar. Survival is surely more difficult than just carrying squares of solid, caramelized sugar, but having sugar on hand probably isn't a terrible idea.

glou8 months ago

My grandmother taught me to make homemade cough drops that are sort of like these candies. Horehound, Anise with cinnamon are my two favorites. You boil the leaves of the horehound leavesorthe anise seeds then cook it down to a syrupy level and you would add that to your mixture before it goes on to the cookie sheet. I make a batch every fall and they work better than store bought lozenges. Great idea for things to put in the car or in the backpack.

Snidely704488 months ago

I don't understand the "survival" part. It seems to be your basic sugar candy with no essential nutrients, just empty simple carbs. Sugar is just 4 calories per gram, just like protein, as opposed to 9 calories per gram for fat, so it is not even dense energy by weight. A sack of peppermint candies would do as well for quick energy, for instance if one were in a hypothermia situation. Candy bars containing other nutrients, like nuts and fats would be a better alternative, and pemmican even better.

Oooh, great idea, I could put nuts into mine! Thanks! :D

In Louisiana we have a candy called pralines. However, don't plan for them to last any length of time, since they are really delicious. I just ate some my wife had hidden a year ago and they still tasted WONDERFUL.

Pralines are a New Orleans institution!
This praline recipe produces sweet, slightly crumbly brown sugar candies
loaded with toasted pecans. It's important that the pecans be
well-toasted so that they impart maximum flavor and crunch to the candy.

Ingredients:
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup evaporated milk
  • 4 tbsp butter, cubed
  • 2 tsp vanilla extract
  • 1.5 cups toasted pecans, coarsely chopped
Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a medium saucepan combine the brown sugar, granulated
sugar, and evaporated milk over medium heat. Stir until the sugar
dissolves, then insert a candy thermometer.

3. Cook the candy, stirring occasionally, until the candy reaches 240 degrees on the thermometer.

4. Once the proper temperature is reached, remove the pan from
the heat and drop the chunks of butter on top, but do not stir. Allow
the pan to sit for one minute.

5. After a minute, add the vanilla extract and the pecans, and
begin to stir smoothly and constantly with a wooden spoon. Soon the
candy will begin to get thicker and lighter in color.

6. Continue to stir until the candy starts to hold its shape.
It should still be easy to stir, however. It is important not to stir
too much, as pralines quickly go from fluid to rock-solid. Once it is a
lighter, opaque brown and holds its shape, quickly begin to drop small
spoonfuls of the candy onto the prepared baking sheet.

7. Work quickly to form the candies, as the pralines will
start to set in the saucepan. If the candy stiffens before you’re done
scooping, add a spoonful of very hot water and stir until it loosens,
then continue scooping until you have formed all the pralines.

8. Allow the candy to fully set at room temperature, for about
30 minutes. Store New Orleans Pralines in an airtight container at room
temperature.

basketcache8 months ago
I make this candy every Christmas. But your price of1.20 per sheet is way off considering corn syrup is somewhere between $3-$5 a bottle.

I would like to add that I have seen corn syrup at Dollar Tree. Only a $1. And, it's the name brand stuff. If you shop around you can get name brand ingredients for way less than supermarket prices. Then you would have the lower price per sheet. Also, since you don't use the whole bottle at once and can get a few batches out of it, that also lowers the price per sheet. One 16oz bottle will make 3 sheets. Yes, at $3 dollars per bottle, that's $1 of cost per sheet. But at $1 per bottle it's only 33¢. Great comment and great instructable. Thank you.

tomsweet65 (author)  basketcache8 months ago

You are right. I was off on my math, a better estimate of cost is $2.50 or so per sheet. Which is still cheaper than the $3.99-$7.99 I found online for "survival candy"

thanks for the comment!

Train to survive!

www.vanguardsurvival.com

www.facebook.com/vanguardsurvival

mattnielson8 months ago
@Snidely70448 it gives you quick energy to burn if you are in a survival situation and if you don't have any food it gives you surgar and calories and when I made it it tastes pretty good better than eating grass and twigs
xvicente8 months ago

"Being the cheap SOB I am"
you got many readers there

Cheese Queen8 months ago

Cornstarch might work better than powdered sugar to reduce stickiness between the pieces. That's what I use on my homemade marshmallows

antares728 months ago

How long can it be stored, you think? Perhaps you could have it as Christmas candy and make a new batch every year... ;)

Its all sugar, so if you can keep moisture away from it, it will last virtually forever.

tomsweet65 (author)  antares728 months ago

Check out the reply above.

Taranach8 months ago

You know, if you were to get some of those "hard candy" vitamins or even crush up a few regular ones, you could fold them into the cooling mixture while still soft and have some *Real* survival candy that would have some real benefits to it.

Rev_William8 months ago
I love this stuff however as a diabetic it's not really a survival option for me.
nbrooks38 months ago
A note on flavoring make sure you use flavorings that don't contain alcohol as it will burn off and not taste as good.
tomsweet65 (author)  nbrooks38 months ago

Good to know. Didn't think about that at all.

Thanks for the comment!

Train to survive!

www.vanguardsurvival.com

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jujubee318 months ago
How long does it take to make do you think?
tomsweet65 (author)  jujubee318 months ago

The longest (and most boring part) is waiting for it to heat to 300 degrees, All told from beginning to eating a test piece or ten it took about 45 minutes to an hour give or take a few minutes.

Thanks for the comment!

Train to survive!

www.vanguardsurvival.com

www.facebook.com/vanguardsurvival

darksb3r8 months ago

Try a pizza cutter to score the candy after it has cooled a bit. Since it's a rolling action, it won't tend to lift the candy straight up after each cut like a knife would.

tomsweet65 (author)  darksb3r8 months ago

That is a great idea. I have one of the big "rocker" knives for cutting pizza I got years ago from a Dommino's that was shutting it's doors so we haven't had the need for a pizza roller for a while. I have an excuse to go get a new one now.

Thanks for the comment!

www.vanguardsurvival.com

www.facebook.com/vanguardsurvival.com

modsquad8 months ago

Another good idea if you have the equipment is to vacuum seal it in packs that are easily put into a "go bag", in your glove box, in a coat pocket, etc. so you can stash them in various places so you can always have some calories on hand if needed, or at least the ability to fight off a killer sweet tooth!

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