Yield: 1 Servings
|¾ cup||Fruit flavored, ring-shaped hard candies; About 7|
|½ cup||Light corn syrup|
|1 teaspoon||Baking soda|
Spread crushed candies evenly in a buttered 10 x 15 inch jelly roll pan.
Butter sides of a heavy 3-quart saucepan or Dutch oven. Combine sugar, corn syrup, and water in the pan, stirring constantly over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, brush andy sugar crystals down on side of pan. Increase heat to medium heat and bring to a boil. Do not stir while syrup is boiling. Continue to cook till syrup reaches hard crack stage (approximately 300 - 310 degrees) and turns light golden in color. Test by dropping a bit into ice water. Syrup should form brittle threads, and remain brittle when removed from the water.
Remove from heat and add margarine and salt; stir until butter melts. Add soda and stir till dissolves (mixture will foam). Pour syrup over candies.
Using a buttered spatula, spread syrup to edges of pan. Cool completely.
Break into pieces. Store in an airtight container.
YIELD: About 1¼ pounds
Recipe By : The Creative Christmas Kitchen Posted to EAT-L Digest 5 October 96 Date: Sun, 6 Oct 1996 10:05:39 -0500 From: Janet Baker <jbaker@...> NOTES : This is VERY sweet. A lot of the candies will not melt, so there will be a lot of candy rings still left in the brittle. I have placed the pan of candies in the oven to melt just a little bit, and the effect is truly more of a "stained glass" look. I even tried dividing it up and adding food color to the different parts, and poured it into the pan. That was a very nice effect, especially if you can get it to make a design and put on a glass platter with a light source from underneath it.