Hard Candy

* Exported from MasterCook II *

HARD CANDY

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c. sugar
1 c. water
3/4 c. light corn syrup
Food coloring
1/2 tsp. oil of cinnamon or
peppermint or lemon or orange or
1/4 tsp. oil of cloves
Confectioners' sugar


Combine sugar, water and corn syrup in heavy 2 quart saucepan.
Cook, stirring constantly until sugar is dissolved; then lower heat
and cook without stirring to 300 degrees. If sugar crystals form on
sides of pan, wipe off. Remove form heat, add coloring and oil
flavoring. Set one pan of candy over a saucepan containing hot
water. As soon as the other pan is cool enough to touch, cut it
with scissors into strips 1 inch wide, then snip into pieces. Work
quickly. Drop pieces onto buttered baking sheet. If candy cools
too quickly, set over pan of hot water to soften it. When cool,
sprinkle with confectioners' sugar. Store in airtight container.
If using sucker molds, after filling molds, tap to release air
bubbles. Twist sticks in molds to secure them.

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