an with lid and cook for 3 minutes (very important, this
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.
*prep candy molds with pam or any
f brown sugar. Sprinkle on cinnamon* as desired. If you like
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.
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.
Same recipe as Cinnamon Rolls except only roll dough to 1/2-inch thick and add raisins along with cinnamon.
Roll dough and place seam side down into loaf pan; be sure to tuck the ends down under and bake at 350\u00b0 until loaf sounds hollow.
>Ferment at room temperature for approximately 2 hours, or
loured board. Divide into portions for shaping; let rest 10 minutes
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.
Vanilla Bean -- Add 1 vanilla bean, split lengthwise, to 2 cups sugar, store 1 week before using.
Peppermint Stick -- In a food processor, combine 2 cups sugar and 1 candy cane or use any peppermint candy, broken into pieces, store 2 days before using.
Lovely Lavender -- Tie 2 tablespoons dried lavender in cheesecloth.Add it to 2 cups sugar, store 2 weeks before using.
Cinnamon- Ginger -- In food processor, combine 2 cups sugar, 2 Tblsp. crystallized ginger and 1 teaspoons ground cinnamon, process, store 1 week before using.
brown sugar. Sprinkle on cinnamon* as desired. If you like
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.
00\u00b0 hard crack.
Use candy thermometer.
While candy is cooking
nd melted.
Add the hard crumbled candy with a wooden spoon
o hard - you'll get a hard candy topping -- Joan cooked it for
hallow bowl of hot water for 30 seconds; dry off the
up lukewarm water from the recipe for 5 minutes. Then add 3