In a large heavy saucepan, combine sugar, corn syrup and water.
Cook on medium heat until candy thermometer reads 300\u00b0 (hard crack stage), stirring occasionally.
Remove from heat; stir in oil and food coloring.
Immediately pour onto an oiled cookie sheet.
Cool; break into pieces.
Store in airtight containers. Makes about 2 pounds.
Mix together and stir sugar, syrup and water.
Boil to 300\u00b0 (use candy thermometer).
Remove from heat; add food color and candy oil.
Pour onto pan or board covered with powdered sugar. Cut in pieces with scissors while cooling.
Mix first 3 ingredients and boil to hard cracker stage, 300\u00b0F.
Add oil of cinnamon or peppermint and food coloring.
Pour into foiled lined cookie sheet.
Sprinkle powdered sugar over the candy while its still warm.
Break candy in small pieces when it is cool enough to handle.
r so before starting the candy (one for each batch).
In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium heat until candy thermometer reads 300\u00b0 (hard-crack stage), stirring occasionally.
Remove from heat.
Stir in oil and food coloring.
Pour onto a greased cookie sheet.
Cool.
Break into pieces.
To make this candy, you will first need a large slab of marble on which to pour the hot candy.
Possibly a large cookie sheet would suffice, but I've always used marble.
You will also need several pairs of scissors and at least 3 additional people to help cut the candy before it sets up.
Cook in deep pan.
Stir together until mixture comes to a rolling boil and sugar has dissolved.
Then allow to cook until mixture reaches hard crack stage.
Use candy thermometer or a drop in cool water will form shape of a drop and be very hard and easy to crack.
Remove from heat and add 1 teaspoon oil of flavor and food coloring (to desired color).
00\u00b0 hard crack.
Use candy thermometer.
While candy is cooking
Combine sugar, syrup and water.
Cook to 300\u00b0on a candy thermometer.
Remove from heat.
Let syrup stop bubbling, then add food
coloring and
flavoring.
Mix
well.
Pour
into
a buttered small frying pan
and
swirl around until candy cools or is \"tacky\".
Then pour candy into a cookie sheet of confectioners sugar.
When cool
enough
to
handle, cut into pieces with buttered knife.
After candy
is cut and cooled, sift out the sugar from candy and store in airtight container.
In a large heavy saucepan, combine sugar, corn syrup and water.
Cook on medium-high heat until candy thermometer reads 300\u00b0 (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.
Yields about 2 pounds.
In a heavy saucepan, combine sugar, corn syrup and water.
Cook on medium heat until candy thermometer reads 300\u00b0 (hard-crack stage), stirring occasionally.
Remove from the heat.
Stir in oil and food coloring, keeping face away from mixture as aroma is very strong.
Immediately pour onto an oiled cookie sheet.
Cool.
Break into pieces.
Store in airtight containers.
Pour vodka, Schnapps and apple juice into a cocktail shaker with ice.
Shake well and strain into a pitcher or a chilled martini glass.
Drop a sour apple candy in each glass and garnish with a curl of apple peel.
This drink is best served chilled in your freezer for about 15 minutes before you pour into glasses.
Mix sugar, syrup and water in saucepan.
Cover and heat to boiling.
Uncover and cook to 285\u00b0.
Add flavoring and color, if desired.
Pour into greased pan.
When hard, turn out of pan and cut into bite-size pieces.
Preheat oven to 350 degrees.
Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
Cream butter and sugars together.
Beat in eggs one at a time until smooth.
Add vanilla.
Mix in baking soda and flour.
Stir in remaining ingredients with a spoon.
Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
Bake 8 to 10 minutes.
Watch carefully as melted candy may burn.
Cool 5 minutes on cookie sheets before removing to wire rack.
ou can also pour this candy onto a greased cookie sheet
ater.
Bring to hard/crack boil on candy thermometer.
Stir
Combine shortening, sugar, egg, honey and flavoring.
Add dry ingredients and mix thoroughly.
Roll dough into thin coils with your hands.
Shape into forms and place onto cookie sheet that has been covered with foil.
Crush each color (separately) of the hard candy until finely chopped.
We usually put the candy in a towel and hit with a hammer.
Place the crushed hard candy into the open spaces in the dough forms.
*prep candy molds with pam or any
tirring until a candy thermometer reaches 300\u00b0F (hard crack stage), about
Combine peppermint ice cream and Cool Whip.
Spoon into graham cracker pie crust.
Sprinkle with peppermint candy. Freeze until firm.
Garnish with peppermint candy, if desired.