|1 cup||Light corn syrup|
|¼ teaspoon||Cinnamon oil or peppermint oil, * see note (up to 1/2)|
|1 teaspoon||Red or green food coloring|
In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300F (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as odor is very strong. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers.
YIELD: about 2 pounds
NOTES : Cinnamon oil and peppermint oil are available in cake decorating and candy supply stores.
Recipe by: Jane Holman Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sean Coate <swcoate@...> on Jul 29, 1997
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