My two favorite flavors were cinnamon and wintergreen. Mmmm, mmmm good!
Fast-forward (quite a few years). I made this recipe for our kids.
Then, when I started making gingerbread houses, I used this recipe for the windows. And of course I always made sure to have enough left over for the kids to eat.
This is an easy recipe to make — one that your grandchildren could make with minimal supervision. They will also enjoy eating it. (Since it’s mainly sugar and corn syrup what’s there not to like?!?
Just as I started making the candy, our son came over. That’s fine and dandy.
However, my son needed my husband to help him fix his Jeep. So they went out to my husband’s shop.
That was not fine and dandy. (My husband is my photographer when I am doing things like this.)
Somehow I haven’t mastered just yet the skill of stirring-boiling-candy-with-one-hand-and-taking-a-picture-with-the-other-one. So, I have minimal pictures of the cooking, stirring, and pouring the boiling candy into the pan process. Rats!
All you need is some corn syrup, sugar, flavoring oil, and food coloring. Oh, and water.
One word about the flavoring. Make sure it is an oil flavoring. If you use the extract flavoring, the flavor won’t be very strong. (I guess that is okay — if you like anemic-flavored candy.)
You boil all of the ingredients to the hard crack stage.
Pour in a tin-foil lined pan. (You don’t have to use a pan if you don’t to. You can just put the tin foil out on your counter top.)
After it has cooled a little bit, score lines into the candy. When the candy cools completely, tap the candy with the handle of a butter knife. The candy will break along the lines. Usually. (Sometimes it breaks into odd sized chunks even though you’ve scored lines in it.)
You can put the candy pieces into a plastic baggy with some powdered sugar and shake the bag until all of the candy is coated. This way, the pieces of candy won’t stick to each other. You don’t really have to do this if you don’t mind the pieces sticking together.
From start to finish, this takes only about 30 minutes to make.
A word of caution. Do not breath in the steam that rises up after putting in your flavoring oil. Do. Not. It will burn your nasal passages!
Here’s a printable version of the recipe.
- 1 cup water
- 2 cups sugar
- ⅔ cup corn syrup
- 1 teaspoon flavoring oil
- food coloring
- Put water, sugar, and corn syrup into a heavy sauce pan. Bring to a boil stirring occasionally.
- When it comes to a full rolling boil, turn the heat down to medium high. You do not need to stir the candy while it is cooking.
- Boil until it reaches 275 degrees on a candy thermometer.
- Remove from heat. Add 3-4 drops food coloring. Stir till the color is well-mixed in.
- Add the flavoring oil. Stir.
- Pour into a pan lined with tin foil. Let cool for several minutes. Use a butter knife to score lines into the candy. When the candy has cooled, use the handle of the butter knife to tap the candy to break into small pieces.
- If so desired, place in a baggy with some powdered sugar. Shake to coat candy pieces. This will keep the candy from sticking together.
Happy candy making. Bon appétit!