Ingredients:
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- ¾ cup water
- 1 dram (1tsp.*) flavoring, any flavor
- liquid food coloring (as desired)
- Powdered sugar (optional)
- Use of a candy thermometer is recommended
Directions:
- Have all ingredients and tools assembled and within easy reach of the stove.
- The use of metal spoons and measuring utensils is recommended.
- Line with foil and lightly spray cookie sheet.
- In a heavy bottom 2-quart kettle or large saucepan, mix together sugar, corn syrup and water.
- Stir over medium heat until sugar dissolves.
- Insert candy thermometer if using, making certain it does not touch the bottom of the pan.
- Bring mixture to a boil without stirring.
- Early in the cooking process, “wash down” any sugar crystals that form on the sides of the pan with a wet pastry brush.
- Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved.
- Do not stir; boiling action will incorporate color into syrup.
- Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage).
- After boiling action has ceased, add flavor and stir.
- USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
- Carefully pour syrup onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.)
- Do not refrigerate.
- Cool completely.
- Break sheet candy into small pieces and dust with powdered sugar, if desired.
- Store in airtight containers between waxed paper.
- Store hard candy in a cool, dry place.
- Do not refrigerate.