Ingredients
Equipment
Instructions
- Lightly grease candy molds or line a baking sheet with parchment paper. Have your flavoring and coloring ready.
- In a heavy-bottomed saucepan, stir together the sugar, corn syrup, and water over medium heat until the sugar dissolves.
- Clip a candy thermometer to the pan. Bring the mixture to a boil. Do not stir after this point.
- Use a pastry brush dipped in water to wash down any sugar crystals that form on the sides of the saucepan.
- Continue boiling until the thermometer reads exactly 300°F (149°C).
- Remove the pan from the heat. Once the bubbling stops, carefully stir in the flavoring oil and food coloring.
- Working quickly, pour the syrup into prepared molds or onto the baking sheet. Let it cool completely at room temperature until hard (about 30-45 minutes).
Notes
Avoid making candy on a humid day, as it can cause the final product to be sticky.
Store cooled candies in an airtight container with a light dusting of powdered sugar to prevent sticking.
Store cooled candies in an airtight container with a light dusting of powdered sugar to prevent sticking.
