“This is an old recipe from my childhood. Many people have memories of cutting this candy with their mother's and grandmothers. I have passed it on and am now posting here for all to share in this classic Christmas tradition!” - by Tami L. Smith
Ingredients
Adjust Servings
Original recipe yields 1 1/4 pounds
Directions
- In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
- Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
- Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Nutrition
Amount Per Serving (20 total)
- Calories
- 116 cal
- 6%
- Fat
- 0 g
- < 1%
- Carbs
- 30.2 g
- 10%
Based on a 2,000 calorie diet
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Reviews (40)
Rate This Recipe
"Excellent recipe, and very easy to make! Instead of cutting into strips, I let the candy harden completely, then broke it into pieces by hitting it with a mallet. My husband loves this! Strawberry ..." See moreoil flavoring is my favorite. Go to a local baker's store, and you can find ~50 different choices of oils to make this candy with. Don't be afraid to experiment! Thanks for sharing this recipe!"
Rebecca M in AR
"I brought this to work for a 'treat day' and have spent the whole day blushing from the compliments! I used about a tablespoon of lemon extract and two drops of yellow food coloring, and spread it out..." See more on that new Reynolds 'release' foil, then cut it in squares when it was taffy consistency with a pizza cutter, broke them apart when they were cooled and dipped each in powdered sugar before putting them in the storage container. PERFECT!"
Chelle
"We made this when I was a kid too!!! It was our special family tradition and we first learned it when my grandmother participated in baking for a church bazaar. One year, when I was ten and we were ..." See morepretty poor, this was the only gift we gave to those beyond our immediate family. It was well appreciated by friends, teachers, and acquaintances. We made different colors and flavors - Peppermint was pink; raspberry red; spearmint green; wintergreen blue; lemon yellow etc. We placed them in small decorative jars and tied a ribbon around the neck of the jar. Very fun! It's been many years since we made this recipe. Grandma says this one is an exact match with hers, except with hers you used 1 whole cup of Karo instead of 3/4 cup."
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