- 3-1/2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 1/4 to 1/2 teaspoon cinnamon or peppermint oil
- 1 teaspoon red or green food coloring
- In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as odor is very strong.
- Immediately pour onto an oiled baking sheet. Cool; break into pieces. Store in airtight containers. Yield: about 2 pounds.
Reviews for Christmas Hard Candy
"I've made this every year since it came out in 1995. We make it all year for different parties, change the color and flavors, even use shaped trays for different occasions. So easy and now I have my daughter making it with me."
"a family tradition!"
"I USE A PROFESSIONAL PIZZA CUTTER SPRAYED WITH COOKING SPRAY TO CUT THE CANDY. SOMETIMES THE CANDY CONTINUES TO CLOSE UP BUT I JUST KEEP GOING BACK AND RECUTTING IT UNTIL IT STAYS CUT. THIS IS MUCH QUICKER THAN TRYING TO USE A KNIFE. HOPE IT HELPS!"
"I learned to put cornstarch or powdered sugar onto a jelly roll pan then make small furrows running parrallel to the long edge about 2 inches apart. Pour the candy into the furrows. When candy cools just enough to touch. I pick up each "stick" and cut into 1 inch or bite sized pieces with kitchen shears. No hard edges and makes a pretty gift. I use anise, orange and lemon extract also."
"I loved the flavor of these... but I also had trouble with the sharp edges... they often poked the inside of my mouth which made it raw... I tried to score them into squares before they completely cooled but I couldn't get through the whole batch before that happened... but the parts that were scored broke off easily into squares and made for much better eating. So, if somehow you could score the candy with a knife into squares fast enough there wouldn't have to be any fear of the razor sharp edges of some of the pieces. I hope that helps you a bit Midnight Angel."