| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies | 1 | Servings | ||
INGREDIENTS
| 2 | c | Granulated sugar |
| 3/4 | c | Light corn syrup |
| 3/4 | c | Water |
| 1/4 | t | Flavoring oil, see Note |
| depending on strength of | ||
| flavor up to 1 | ||
| Liquid or paste food color | ||
| paste colors are more | ||
| intense | ||
| Confectioners' sugar, for | ||
| dusting |
INSTRUCTIONS
Make an assortment of fruit or spice flavors in a variety of colors. A candy thermometer is very helpful, but not essential. Lightly grease a cookie sheet. Place on a wire cooling rack. Stir sugar, corn syrup and water in a medium-size saucepan over medium-high heat just until sugar dissolves. Without stirring, boil until candy thermometer registers 300 F to 310 F (or test by dropping small amount into ice water; syrup should separate into threads that are hard and brittle). Immediately remove from heat and wait a minute or two for boiling to stop. With a wooden spoon, stir in flavoring oil and food color until blended. Immediately pour onto prepared cookie sheet. Let cool completely, about 20 minutes. Lightly dust slab of candy on both sides with confectioners' sugar, brushing off excess sugar. Break into small pieces. Store airtight. NOTE Flavoring oils are available at most cake and baking-supply store Recipe by: WEB SITE 1997 Posted to recipelu-digest Volume 01 Number 177 by ctlindab@mail1.nai.net on Oct 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2662
Calories From Fat: 144
Total Fat: 16g
Cholesterol: 0mg
Sodium: 1142.3mg
Potassium: 12.3mg
Carbohydrates: 651.3g
Fiber: 0g
Sugar: 467.7g
Protein: 7.8g