How to make it

  • Butter an 8 inch square baking pan with 1 1/2 tsp. butter; set aside.
  • In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals.
  • Uncover, cook over medium high heat, without stirring, until a candy thermometer reads 300ยบ (hard crack stage).
  • Hard Crack: The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Syrup dropped into ice water separates into hard, brittle threads that break when bent.
  • The time varys with the cooking temp and size of the pot you are using.
  • Remove from heat, stir in extract and food coloring (keep face away from mixture as odor is very strong).
  • Pour into prepared pan. Using a sharp knife, score into 3/4 inch squares.
  • Cool. Separate into squares, using a sharp knife if necessary.
  • Place powdered sugar in a baking pan, add candy and roll till coated. Brush off excess sugar with a pastry brush.
  • Store at room temperature in an airtight container.
  • Makes about 1 lb. (8 dozen)

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