Title: Rock Candy 2
Categories: Candies
Yield: 1 Servings
-----norma wrenn npxr56b----
1-3/4 c Sugar
1/2 c Water
1/2 c Light corn syrup
Salt
Food coloring optional
1/4 ts Flavoring
Confectioners' sugar
In a small saucepan, combine the sugar, water, corn syrup and a dash of
salt, and stir until the sugar dissolves. Cover the pan and bring the
mixture to a rolling boil. Remove the lid, place a thermometer in the pan,
and cook the mixture to 250°F (121°C) {hard-ball stage, pages 8-11}. Add
the food coloring, if using, and continue cooking until the mixture reaches
285 to 290°F (140 to 143°C). Remove the pan from the heat and let the
mixture cool a few minutes. Add the flavoring and cover for five minutes.
Pour into a buttered pan measuring 7x10 inches (18x25 cm). Cut the
candy into strips with oiled scissors as soon as it is cool enough to
handle. Then cut it into squares or diamond shapes. When the candy is cold,
dust it with confectioners' sugar to prevent sticking.
