HARD CANDY

Ingredients:

1 ¾ cups granulated sugar

2/3 cup light corn syrup

¾ cup water

1 dram (1 teaspoon) Lor Ann Gourmet Flavoring (www.lorannoils.com)

Lor Ann Tart and Sour Flavor Enhancer (to make fruit flavors sour – about 4 teaspoons) (www.lorannoils.com)

A few drops food coloring (optional)

Powdered sugar (optional)

Cooking spray (for candy molds)

Items needed:

Candy thermometer

2 quart sauce pan

Silicone spatula or wooden spoon

Cookie sheet, greased OR

Candy molds for hard candy

Directions:

Combine sugar, corn syrup and water in a 2 quart saucepan.  Stir over medium heat until sugar dissolves.  Bring mixture to a boil without stirring.  When syrup temperature reaches 260 degrees Fahrenheit, add color (optional).  Remove from heat at 300 degrees Fahrenheit or when drops of syrup form hard, brittle threads in cold water.  Stir in flavoring.  Candy is super hot, avoid the steam and touching the delicious treat while working with the hot gooey mixture.  Pour mixture into lightly oiled candy molds (score with a knife after 5 to 10 minutes to make it easier to break apart) or onto a greased cookie sheet.  If on a cookie sheet, score with a knife about 5 – 10 minutes after pouring on sheet  to form bite sized pieces.  When cool (30 minutes to an hour), break into pieces and dust with powdered sugar to prevent sticking.  Store in an airtight container.

Watermelon, Apple and Grape Hard Candy with Powdered Sugar

Candy Mold, bottom

Candy Mold, Top