Directions: |
Directions:Before you begin, make sure you have the cookie sheet or pan lightly oiled and waiting on a level surface . Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended.
In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer, making certain it does not touch the bottom of the pan. Bring mixture to a boil, without stirring. Early in the cooking process, you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into syrup.
Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. This method is not guaranteed that mixture will set up correctly. Using a thermometer is the best and safest method.
Add flavor and stir. ***
USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Heavy flavors such a cinnamon will take your breath away.
Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum foil.
Cool completely. (As the sugar mixture begins to set up, you WILL want to score with a large knife to mark squares.) If you do not score it is extremely difficult to break into pieces and or keep a consistent size to pieces.
Break into small pieces. Use latex gloves if flavoring is heavy like cinnamon. Lightly dust with powdered sugar on both sides, brushing off excess. Store in airtight containers between waxed paper.
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