Directions

• In a large heavy saucepan, combine the sugar, water and corn syrup.
• Bring to a boil over medium heat, stirring occasionally. Cover and
• cook for 3 minutes or until sugar is dissolved. Uncover; cook over
• medium heat, without stirring, until a candy thermometer reads
• 300° (hard-crack stage).
• Remove from the heat; stir in extract and food coloring (if using
• anise oil, keep face away from mixture as the aroma will be very
• strong). Pour into a buttered 13-in. x 9-in. pan. When cooled
• slightly but not hardened, cut into 1-in. squares. Cool completely.
• Store in an airtight container. Yield: about 1 pound.