5 to 6 cups confectioners’ sugar
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1 to 2 teaspoons anise, lemon or orange extract
Red, yellow or orange liquid food coloring, optional
Fill a 15x10x1-in. pan with confectioners’ sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside.
In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals.
Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired.
Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners’ sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
1 ounce-weight: 383 calories, 0 fat (0 saturated fat), 0 cholesterol, 26mg sodium, 99g carbohydrate (89g sugars, 0 fiber), 0 protein.
Originally published as Hard Candy in Country Woman Christmas 1997