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Hard Candy Recipe

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Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.

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12 Servings
Prep: 15 min. + cooling Cook: 30 min.

Ingredients

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

Directions

Fill a 15-in. x 10-in. x 1-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 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 (keep face away from mixture because aroma is very strong).
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. Yield: 3/4 pound.

Nutrition Facts: 1 serving (1 ounce) equals 383 calories, trace fat (trace saturated fat), 0 cholesterol, 26 mg sodium, 99 g carbohydrate, 0 fiber, 0 protein.

Hard Candy published in Country Woman Christmas Annual 1997, p38

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Ingredients