INGREDIENTS

INSTRUCTIONS

Spread crushed candies evenly in a buttered 10 x 15 inch jelly roll pan.
Butter sides of a heavy 3-quart saucepan or Dutch oven.  Combine sugar,
corn syrup, and water in the pan, stirring constantly over medium-low heat
until sugar dissolves.  Using a pastry brush dipped in hot water, brush
andy sugar crystals down on side of pan.  Increase heat to medium heat and
bring to a boil.  Do not stir while syrup is boiling.  Continue to cook
till syrup reaches hard crack stage (approximately 300 - 310 degrees) and
turns light golden in color.  Test by dropping a bit into ice water. Syrup
should form brittle threads, and remain brittle when removed from the
water.
Remove from heat and add margarine and salt; stir until butter melts. Add
soda and stir till dissolves (mixture will foam).  Pour syrup over candies.
Using a buttered spatula, spread syrup to edges of pan.  Cool completely.
Break into pieces.  Store in an airtight container.
YIELD:  About 1 1/4 pounds
Recipe By     : The Creative Christmas Kitchen
Posted to EAT-L Digest  5 October 96
Date:    Sun, 6 Oct 1996 10:05:39 -0500
From:    Janet Baker <jbaker@CNMNET.COM>
NOTES : This is VERY sweet.  A lot of the candies will not melt, so there
will be a lot of candy rings still left in the brittle.  I have
placed the pan of candies in the oven to melt just a little bit,
and the effect is truly more of a "stained glass" look.  I even
tried dividing it up and adding food color to the different parts,
and poured it into the pan. That was a very nice effect,
especially if you can get it to make a design and put on a glass
platter with a light source from underneath it.

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