A fun traditional holiday treat that will forever remind you of Christmas.
2 Cups white sugar (I use organic white sugar)
¾ Cup water
⅔ Cup light corn syrup
½ tsp food coloring
1 dram flavoring or ½ dram oil (note*** oils are much stronger than the flavorings and only require half the amount.)
½ teaspoon confectioner's sugar for dusting
Quality candy thermometer
Sturdy deep nonreactive pot
Wooden Spoon or silicone spatula
Silpat or bake pans
****IMPORTANT**** Have all your ingredients and supplies prepped and ready to go. Read through entire post before starting. Sugar is extremely hot and can cause serious burns. Keep an ice cold bowl of water handy in the event of any small burns. This cooking task is not recommend for small children.
In a sturdy, deep, non reactive pot on medium heat, add sugar, water and corn syrup.
Attach candy thermometer on side of pot, careful not to touch bottom of pan.
Stir mixture with a wooden spoon or silicone spatula until sugar melts and becomes smooth.
Stop stirring just short of boiling point (212 degrees)
When mixture reaches around 200 degree mark it will begin to bubble up over pot.
Watch carefully and remove from heat, until the bubbles subside.
Replace back on medium heat and DO NOT stir after this point.
Let mixture reach 260 degrees and carefully pour in food coloring.
Do not stir. Bubbles will disperse the color.
When mixture reaches 300 degrees, turn off heat and remove pot.
Let stand about 20 seconds then stand back and carefully add flavoring or oil as stated above.
Stir the mixture to evenly disperse the flavoring/oil.
Pour mixture quickly and carefully onto a nonstick surface.
Place pan and spoon/spatula and thermometer in sink and fill with hot water to soak
Immediately and carefully pour hot mixture on to nonstick surface that can withstand more than 300 degrees of heat.
Wait 15 to 20 seconds and with pizza cutter begin on outside and cut in semi symmetrical strips lengthwise and widthwise.
Break apart and dust lightly with confectioner's sugar.
Place in airtight containers or canning jars.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2014/12/14/hard-tack-candy/