This isn't your ordinary rock candy! The difference lies in the almond extract Nancy Bohlen adds to the mix. "I regularly give batches to our daughter's Sunday school teachers for Christmas," she notes from her home in Brookings, South Dakota.
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VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 teaspoons butter (no substitutes)
- 2 cups sugar
- 1 cup water
- 3/4 cup light corn syrup
- 1 to 1-1/2 teaspoons almond extract
- 6 drops green or red food coloring
- Butter a baking sheet with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover; cook, without stirring, cover medium-high heat until a candy thermometer reads 310° (hard-crack stage).
- Remove from the heat; stir in almond extract and food coloring. Immediately pour onto prepared baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife and working quickly, score into 1-in. squares. Recut rectangle along score lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary, or break into bite-size pieces. Yield: 1 pound.
Originally published as Almond Rock Candy in Country Woman November/December 2001, p40
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