1 1/2 cups granulated sugar
2 cups light corn syrup
1/2 cup water
1 teaspoon (10 drops) oil of cinnamon, spearmint or desired flavor*
Combine sugar, syrup and coloring in heavy saucepot over low heat, stirring until sugar dissolves, about 4 minutes. Cover and cook slowly 8 minutes. Uncover and cook without stirring over medium heat until temperature reaches hard crack stage (300°) on candy thermometer. Remove from heat, stir in flavoring and let stand a few minutes to thicken slightly. Drop hot syrup from tip of spoon to make circles on buttered cookie sheet. Or pour entire mixture onto sheet to cool and break into pieces. Toss with powdered sugar and store in airtight container.
Makes about one pound.
*Note: the flavored oils used are not your "off the shelf" variety but pure oils-you will find them at many prescription pharmacies, but handle with care as they can be harmful in their full concentration
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