Post by chief_cook2 on Mar 28, 2003 10:19:47 GMT -6
2 c white sugar
1 c water
3/4 c light corn syrup
1/2 t peppermint extract
1 drp red food coloring (optional)
1/8 c confectioners' sugar
In a heavy 2 quart saucepan, combine the sugar, water and corn
syrup. Cook, stirring constantly until the sugar is dissolved;
then cook without stirring, lowering the heat and cooking more
slowly during the last few minutes, to the hard crack stage (300
degrees F), If sugar crystals form on sides of pan, wipe them off
with a damp brush. Remove from heat, add oil flavoring and
enough food coloring to color; stir only to mix. Pour into 2
well buttered 9 inch pans. Set one pan of candy over a sauce pan
containing hot water (unless you have a helper to help cut the
candy). As soon as the other pan of candy is cool enough to
handle, cut it with scissors into 1-inch strips. Then snip the
strips into pieces. Work fast. Drop the pieces onto a buttered
baking sheet. If the candy cools too quickly, set it on a
saucepan over hot water to soften it, but if it gets sticky,
return at once to the work counter. Toss in a small amount of
powdered sugar to keep from sticking together. Repeat with the
second pan of candy. Makes 20 servings.
Nutritional information: 115 calories, no fat, no protein,
30 g carbohydrates, no cholesterol, 15 mg sodium, no fiber.