- Cooking Time:
- Preparation Time:
- 3 ¾ cups sugar
- 1 ½ cups light corn syrup
- 1 cup water
- ½-1 tsp flavoring oil
- Food coloring
- Powdered sugar (Optional)
- Mix first 3 ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310 degrees F or until drop of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool. Break into pieces. Store in airtight containers. Makes in excess of 2 pounds.
- You can roll in powder sugar to keep it from sticking together.
NotesI have made this for years around the holidays
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
ES Diversity - Creating Connections through Food Volume 2 Desserts and Cakes
Quick Breads, Muffins and Cakes...Oh My!
Adventures in CookingSee More
Chocolate Eclair Cake
Sara Lee® Fruity Breakfast Bread Spreads
Triple Chocolate Chunk CookiesSee More