Prep Time: 5 minutes
Cook Time: 25 minutes plus cooling
Serves: This depends on the size of pieces, makes about 2 lbs.
1 C. water
4 C. sugar
1-1/4 C. light corn syrup
1-2 tsp. food coloring, more or less depending how you like your color
2 tsp. oil (there are lots of flavors to choose from)
1/3 C. confectioners’ sugar
What to do:
Spray a 15-in. x 10-in. x 1-in. pan with cooking spray and set aside.
Combine water, sugar, syrup and food coloring in a heavy saucepan and continuously stir over medium heat until the sugar is dissolved. Next bring to a boil over medium heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in oil (if using oils do NOT inhale over the pot while adding the oil. it is very strong and can take your breath away). Immediately pour into prepared pan. Cool completely, about 45 minutes, or less if you put it in the freezer.
Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners’ sugar, store in airtight container.
Christina’s Notes: I recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Oil can be found in most grocery stores also in many kitchen and cake decorating supply stores.
The possibilities are endless when it comes to the flavors, root beer, peppermint, wintergreen, cinnamon, spearmint, anise, lime, strawberry, orange, you name it they make it.