| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candy | 1 | Servings | ||
INGREDIENTS
| 2 | c | White granulated sugar |
| 3/4 | c | Light corn syrup |
| 1/2 | c | Water |
| 1 | Entire small bottle Lorann flavoring | |
| Confectioners sugar; for coating | ||
| Food coloring |
INSTRUCTIONS
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US> Date: Wed, 31 Jul 1996 09:16:07 EDT 1. Mix sugar, syrup, and water in a medium sized saucepan. Stir over medium heat until sugar dissolves. Insert candy thermometer. Boil, without stirring, until temperature reaches 300 degrees (hard crack stage) on a candy thermometer. 2. Remove from heat. After boiling has slowed, stir in flavoring and desired coloring. Pour onto a cookie sheet that has been sprayed with Pam. Let cool, then break into pieces and coat each piece with confectioners sugar. Store in airtight container. Makes about 1 pound. Note: To make breaking easier, I usually score the candy while it is still warm. Then it will usually break where I've scored it. This can also be poured into candy molds. To make lollipops, pour into a lollipop mold and insert a stick. These molds are available wherever candy-making supplies are sold. EAT-L Digest 30 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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