| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Granulated sugar |
| 3/4 |
c |
Light corn syrup |
| 3/4 |
c |
Water |
| 1/4 |
ts |
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.
1. Lightly grease a cookie sheet. Place on a wire cooling rack.
2. Stir sugar, corn syrup and water in a medium-size saucepan over
medium-high heat just until sugar dissolves.
3. 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.
4. 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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