Ingredients and Equipment: 1 Cup Sugar ¼ Cup Light Corn Syrup ¼ Cup Water ½ Teaspoon Salt 2 or 3 Drops of Food Coloring (of your choice) Flavoring (of your choice) Molds or Cookie Sheet Medium Saucepan Wooden Spoon Pastry Brush Candy Thermometer Directions: 1. If you are using a mold; wash, dry and butter the inside of the mold. If you do not have a mold, butter a cookie sheet. 2. Combine the sugar, corn syrup, water and salt in a saucepan and cook over medium heat, stirring constantly with a wooden spoon until mixture comes to a boil. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystallization. 3. When the mixture begins to boil, insert a candy thermometer. Continue to boil until the mixture reaches 300 degrees F. Remove mixture from heat and blend in food coloring and flavoring. 4. Immediately pour mixture into molds. If you are using a cookie sheet, pour free-form circles or square onto the sheet. 5. Set aside to cool at room temperature. Once cool, remove from molds. 6. Store individually wrapped candies at room temperature. *This recipe can also be used to make lollipops. Simply use lollipop molds and insert a lollipop stick in the indention of the mold immediately after pouring. Return to How To Make Candy Home.
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