Jewel Candies Recipe
Ingredients
| Butter or margarine | ||
| Sugar | 1 Cup (16 tbs) | |
| Light corn syrup | 1/2 Cup (16 tbs) | |
| Anise oil | 1/4 Teaspoon | |
| Food coloring | ||
Directions
Line 8x8x2-inch pan with foil, extending foil up sides; butter foil.
Butter sides of heavy 1-quart saucepan.
In it combine sugar, syrup, and 1/3 cup water.
Bring to boiling, stirring constantly till sugar is dissolved.
Cook over medium heat to hard-crack stage (300°).
Remove from heat; add anise oil and desired coloring.
Immediately pour into prepared pan.
When the candy is just beginning to set around the edges, carefully lift foil out of pan (candy will still be runny and hot in center).
With scissors, cut candy into 1 -inch strips, beginning with outside edges.
Then quickly, while candy is still pliable, cut into very small pieces of irregular shape.
To work fast enough, this requires 2 or 3 people to cut.
Make only one batch at a time.
Butter sides of heavy 1-quart saucepan.
In it combine sugar, syrup, and 1/3 cup water.
Bring to boiling, stirring constantly till sugar is dissolved.
Cook over medium heat to hard-crack stage (300°).
Remove from heat; add anise oil and desired coloring.
Immediately pour into prepared pan.
When the candy is just beginning to set around the edges, carefully lift foil out of pan (candy will still be runny and hot in center).
With scissors, cut candy into 1 -inch strips, beginning with outside edges.
Then quickly, while candy is still pliable, cut into very small pieces of irregular shape.
To work fast enough, this requires 2 or 3 people to cut.
Make only one batch at a time.
Chef
