Candy

Hard Candy

  • 3 3/4 cups Sugar, granulated
  • 1 cup Water
  • 1 1/4 cups Corn syrup, light
  • 1 teaspoon Candy flavoring oil, or 1 dram
  • {blank} Food coloring

    • In heavy 3 quart saucepan, blend sugar,water and corn syrup, cook at med heat until Hard Crack stage or 300° on candy thermometer. Take off heat, add desired oil and food coloring. Paste colors givethe best color clarity and will not dilute the candy. Mix in flavoring oil and color well, pour into jelly roll pan ( approx 17x20) that has at least 1 inch ofpowdered sugar pressed evenly in the bottom and sides. Cut candy with scissorsinto bite size pieces as it cools. Store cut candy in an air tight container ina cool dry place.

    You will need at LEAST six people to cut.

    Here are some color/flovor combinations

    Clove-Yellow

    Anise-Pink

    Wintergreen-Dark Green

    Spearmint-Lt Green

    Rootbeer-Brown

    Butterscotch-Lt Orange

    Peppermint-Blue

    Cherry-Red

    Raspberry-Lt Red

    Pina Colada-White

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!