Directions

• Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside.
• In a large heavy saucepan, combine the water, corn syrup and sugar.
• Bring to a boil over medium heat, stirring occasionally. Cover and
• cook for 3 minutes to dissolve any sugar crystals.
• Uncover; cook over medium-high heat, without stirring, until a candy
• thermometer reads 300° (hard-crack stage). Remove from the heat;
• stir in extract and food coloring.
• Pour into prepared dish. Using a sharp knife, score into 3/4-in.
• squares. Cool. Separate into squares, using a sharp knife if
• necessary. Place confectioners' sugar in a pan; add candy and roll
• until coated. Brush off excess sugar with a pastry brush.
• Store at room temperature in an airtight container. Yield: about 1
• pound (about 8 dozen).