Ingredients
3 3/4 c. sugar
1 1/4 c. Karo syrup
1 c. water
Oil flavoring (cinnamon, peppermint, etc.)
Food coloring
1 1/4 c. Karo syrup
1 c. water
Oil flavoring (cinnamon, peppermint, etc.)
Food coloring
Parchment paper
Powdered sugar
Candy thermometer
Directions
Mix sugar, karo, and water then boil for 10 minutes. Boil until hard crack stage (300-310°F on a candy thermometer). Add coloring and oil, you will have to judge the amount of oil based on your flavor.
Prior to boiling the candy, cover the cookie sheet with parchment paper and sprinkle powdered sugar on top. Pour candy mixture quickly onto the cookie sheet. Sprinkle powdered sugar on top and let harden.
After hardening and cooling, turn the cookie sheet over onto the counter or a cutting board to lay the candy face down, remove the cookie sheet and used a small hammer or other hard utensil to break the candy under the parchment paper (kids love this part!). Store candy in an airtight container.
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