| | Directions | | Lightly oil a cookie sheet baking pan. In a medium heavy saucepan, combine sugar and corn syrup with water and cook over medium heat. Stir to dissolve sugar. Raise heat and bring to a boil. With a brush dipped in water, wash down any crystals that form on the side of the pan. Boil rapidly until a candy thermometer reaches 300 degrees (the hard crack stage). Immediately remove from heat and stir in flavor extract and food coloring. Pour into prepared pan. Caution it is very hot. Let cool completely. When hard, remove from pan and break with a mallet. Put a little powdered sugar in a bag, add candy and shake a little. This keeps the candy from sticking together. |
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| Ingredients | | - |  | 4 cups sugar |
| - | | 1 3/4 cups light corn syrup |
| - | | 1 cup water |
| - | | 1 bottle Flavor (Lorann Gourmet) |
| - | | Food Coloring |
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