I LOVE this stuff, My Grandma Slane used to make it every year for Christmas, tons of flavors and it seemed to last FOREVER! For the Last 3 or so years I have been making it. Although Lance and I are the only ones out of our family that eat it. It is still fun to make.
So for those who would like to learn here you go.
The photos aren't that great because I was making candy at 11 last night and it was dark.
Ingredients: (I normally half the recipe that way you get more flavors)
-3 1/2 c Sugar
-1 c Light Karo Syrup
-1 c Water
-1 tsp Flavoring Oil (I use Lorann's gourmet oils)
Other Things you will need:
-Marble Slab, or
heat all ingredients until they are at "hard crack stage" this means you need to get the candy temp up to at least 295* and no more then 305* or the sugar will start burning.
While that if heating up if you have a marble slap to pour the candy out on that's great, I don't have one so I double up on Aluminium Foil and spray it will Pam
Turn off the burner stir flavoring and food coloring
Pour over foil let cool just enough to score it with a knife ( it will help it break up better) top with powdered sugar
After it cools enough to handle with out getting your fingers burned then break apart.
mix with other flavors.. yum
The Flavor above is Tropical Punch.. and its blue!
Flavors I normally do:
-Anise (Black Licorice)
Ones I have added this year