Wednesday, November 29, 2006

Christmas Hard Candy

(Need Candy Thermometer)
1 c. Karo light corn syrup
1 c. water
4 c. sugar
1 dram of Lorann Oil Flavoring
Food color

Grease a cookie sheet and cover in powdered sugar. Combine sugar, corn syrup and water in large saucepan. Cook on medium heat until sugar dissolves; stirring constantly. Test sugar on a large spoon to feel for graininess. Stop stirring once sugar dissolves. Insert candy thermometer and bring to a boil until temperature reaches 310 degrees. Remove from heat, stir in oil and food coloring (to desired shade). Pour QUICKLY onto cookie sheet covered with powdered sugar. Let cool completely, break. For gifts, put broken pieces and more powdered sugar into a mason jar and cover lid with Christmas fabric and ribbon. Makes a great (and inexpensive) gift.

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