25 November 2012

Rock Candy

(use when using 2 drams of oil)
  • 3 3/4 cups granulated sugar

  • 1 1/2 cups light corn syrup
1 cup water

  • Two 1-dram bottles (2 teaspoons) LorAnn Gourmet Flavoring

Combine sugar, corn syrup, and water in a 2-qt. saucepan. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260 degrees, add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat at 300 degrees or when drops of syrup form hard, brittle threads in cold water. After boiling action ceases, stir in flavoring. Avoid rising steam when stirring. Pour syrup into lightly powdered sugared cookie sheets. Once completely cooled (feel under the cookie sheet to test), break candy into bite size pieces. Store in air tight container.

No comments: