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In large saucepan, mix together sugar, corn syrup, and water. Stir over medium heat until sugar disolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260 F, add color. Do not stir, boiling action will incorporate color into syrup. Remove from heat at 310 F. After boiling action ceases, add flavoring and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Pour syrup into lightly oiled candy molds or onto greased cookie sheet and score to mark squares. When cool, break into pieces and sust with powerded sugar to prevent sticking. Store in airtight container.
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