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|Sugar||2 Cup (32 tbs)|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Teaspoon (Of Cinnamon, Cloves, Anise, Peppermint, Or Wintergreen)|
|Food coloring||2 Drop|
Serving size: Complete recipe
Calories 2202 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.16 g0.81%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 141 mg5.9%
Total Carbohydrates 574 g191.5%
Dietary Fiber 0 g
Sugars 460.5 g
Protein 0 g
Vitamin A Vitamin C
Calcium 3.4% Iron 0.22%
*Based on a 2000 Calorie diet
(Place sticks approximately halfway up the mold.) Butter the sides of a heavy 2 quart saucepan.
In the saucepan combine sugar, corn syrup, and water.
Cook over medium high heat to boiling, stirring constantly with a wooden spoon.
Cover with a lid for 1 minute.
Remove the lid and reduce the heat to medium.
Clip candy thermometer to side of pan.
Continue cooking the mixture over medium heat, stirring occasionally, till the thermometer registers 300Â° (hard crack stage).
Mixture should boil at a moderate, steady rate over entire surface.
Remove saucepan from heat.
Remove the thermometer.
Stir in desired oil and food coloring.
Immediately spoon mixture into molds.
Let stand about 10 minutes or till firm.
Invert the molds; twist to remove candies.
Store tightly covered.