Homemade hard candy is a great gift idea!Use different colors and flavorings to match the holiday season.
Recipe: Old-Fashioned HardCandy
2 cups granulated sugar
In a heavy 2 quart saucepan, combine thesugar, water and corn syrup. Cook, stirring constantly untilthe sugar is dissolved; then cook without stirring, loweringthe heat and cooking more slowly during the last few minutes,to the hard crack stage (300°F / 150°C), If sugar crystalsform on sides of pan, wipe them off with a damp brush.
Remove from heat, add oil flavoring andenough food coloring to color; stir only to mix. Pour into 2well buttered 9-inch pans. Set one pan of candy over a saucepan containing hot water (unless you have a helper to help cutthe candy). As soon as the other pan of candy is cool enoughto handle, cut it with scissors into 1-inch strips. Then snipthe strips into pieces. Work fast. Drop the pieces onto a butteredbaking sheet. If the candy cools too quickly, set it on a saucepanover hot water to soften it, but if it gets sticky, return atonce to the work counter.
Toss in a small amount of powdered sugarto keep from sticking together. Repeat with the second pan ofcandy.
1 cup water
3/4 cup light corn syrup
1/2 teaspoon peppermint extract
1 drop red food coloring (optional)
1/8 cup powdered sugar
Makes about 1 1/4 pounds or 20 servings.
Nutritional facts per serving: Calories115, Protein 0g, Total Fat 0g, Sodium 15mg, Cholesterol 0mg,Carbohydrates 30.2g, Fiber 0g.
Adapted from a recipe by Tami L. Smith.
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