medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and
Cook sugar, syrup, water and coloring to 305\u00b0 (hard crack stage).
Add cinnamon oil or desired flavoring.
Pour into buttered pan.
Crack when mixture becomes hard.
Cook sugar, syrup and water to hard crack stage (300\u00b0). Remove from heat.
Add flavored oil and food coloring.
Pour onto cookie sheet that has been sprinkled with powdered sugar.
When cool, crack and sprinkle with more powdered sugar to prevent candy from sticking together.
Stir only until it boils.
Line pan with foil and butter.
Ridge sides 8 x 8 x 2-inch. Butter 1-quart saucepan.
Combine sugar, syrup and water.
Bring to boil; stir until sugar is dissolved continuously.
Cook until hard stage.
Remove from heat; add flavor and coloring.
Pour into prepared pan.
When set around edges, take foil out and cut; work fast.
Roll in confectioners sugar.
Cut with scissors.
Boil the first 3 ingredients together to hard crack stage (300\u00b0).
Remove from heat and add flavoring and coloring.
Pour onto a lightly buttered cookie sheet.
Score and then cool. Break and cut into pieces.
Dust with powdered sugar.
Mix sugar,
water and food coloring in a large saucepan and stir
over
medium
heat
until
dissolved.
Boil
without stirring until temperature reaches 310\u00b0 or drops of syrup form hard brittle
threads in cold water.
Remove from heat.
After boiling has
ceased, stir in flavoring
and coloring.
Pour on to greased cookie
sheet,
or a cookie sheet in which you have pressed powdered sugar.
Combine sugar, Karo and water in large pan.
Heat to 310\u00b0, stirring constantly.
Remove from heat; add flavoring and coloring immediately.
Pour into buttered cookie sheet; let cool, then crack into small pieces.
Cook until forms a hard string in cold water.
Add flavoring and color (if desired).
Pour onto greased cookie sheet.
Mix all ingredients at one time in a large bowl.
Let stand a while, then take small portions and roll out real thin, using graham flour.
Use hard tack rolling pin (after rolling with regular rolling pin) to make marks.
Cut in squares.
Bake at 400\u00b0.
I use pizza cutter.
tirring until a candy thermometer reaches 300\u00b0F (hard crack stage), about
Cook sugar, syrup and water to hard crack stage using candy thermometer.
Remove from heat, add oil and food coloring for color desired.
Pour into large buttered pan.
Let set for 1 minute.
Cover a dough board with powdered sugar.
Pour candy on board.
Start cutting candy with scissors, work fast as candy sets fast.
Boil sugar, water and Karo syrup in a heavy pan to 300\u00b0 (hard crack stage); add oil and color.
Remove from heat.
Line cookie pan with aluminum foil.
Pour in candy and place in freezer.
When set, break in pieces and toss in powdered sugar.
Combine first 3 ingredients; bring to boil and keep boiling until temperature on candy thermometer reaches 300\u00b0. Remove from heat and add oil and food coloring. Pour onto cookie sheet; let set until hard and cool. Break into pieces with knife and dip into powdered sugar.
Boil sugar, syrup, and water to a hard crack.
remove from heat and stir in oil and food coloring.
Spray a baking sheet with cooking oil spray and pour mixture on to a baking sheet.
When mixture has setup, \"crack\" up the candy.
Cook sugar, water, corn syrup and food coloring to very hard crack stage (300\u00b0).
Add oil of cinnamon; stir slightly to mix in oil.
Pour onto well-greased cookie sheet, cool.
Crack into pieces.
Dust with powdered sugar.
In a heavy saucepan, combine sugar, corn syrup and water. Cook over medium heat until the mixture reaches 300\u00b0 (hard crack stage).
Remove from the heat; add food color and flavoring. Pour mixture onto an oiled cookie sheet.
When thoroughly cooled, break into pieces.
Yield: about 1 1/4 pounds.
Mix together peanut butter, carob, bananas and vanilla.
Shape into balls (one teaspoon each) and roll in cinnamon.
Press walnut half into each candy.
Store in refrigerator.
Yields 64 pieces.
Cook the sugar, water and corn syrup until hard ball stage. Take off stove.
Add the food coloring and cinnamon oil.
Stir; pour in cookie sheet.
Let harden and crack it.
Put pieces in a bag; put in a little powdered sugar to keep it from getting sticky.
Cook with candy thermometer until 300\u00b0 (hard crack), then add 1/2 teaspoon of food coloring and 1 teaspoon of oil flavoring. Pour over powdered sugar which has been leveled in large cookie sheet.
tirring, and boil until a candy thermometer reads 300 to 310