“Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.” - by YVETTE MOORE
Ingredients
Adjust Servings
Original recipe yields 1 pound
Directions
- Generously coat a cookie sheet with confectioners' sugar, and set aside.
- In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
- Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
Nutrition
Amount Per Serving (16 total)
- Calories
- 150 cal
- 8%
- Fat
- 0 g
- < 1%
- Carbs
- 39.2 g
- 13%
Based on a 2,000 calorie diet
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Reviews (18)
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"I have been making this for 4o years. I butter foil broiler pans and pour the candy in it, The ridges in pan make strips that can be picked up and cut into small pieces. I always had candy stuck on co..." See moreokie sheets. this methods works every time. we use this recipes to make candy for our church christmas fair. It sells out every time! Geri Berry"
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