Raspberry Hard Candy

Name: Raspberry Hard Candy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 2 pounds.
Ingredients: 1 teaspoon butter; 3-3/4 cups sugar; 1-1/2 cups light corn syrup; 1 cup water; 2 teaspoons raspberry extract; 8 to 10 drops neon purple food coloring

Old-fashioned hard candy appeals to old and young alike. Everyone is thrilled with the awesome raspberry flavor.—Joe Caden, Sutton, West Virginia

Ingredients

1 teaspoon butter
3-3/4 cups sugar
1-1/2 cups light corn syrup
1 cup water
2 teaspoons raspberry extract
8 to 10 drops neon purple food coloring

Directions

Line a 15x10x1-in. pan with foil. Grease the foil with butter; set aside.
In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over high heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Stir in extract and food coloring. Immediately pour into prepared pan without scraping the saucepan (do not spread mixture).
Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely. Break squares apart. Store in an airtight container.

Editor's Note

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 ounce-weight: 125 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 starch.

Originally published as Christmas Hard Candy in Holiday & Celebrations Cookbook 2010