Old-fashioned homemade hard candies for
Christmas.
Hard Christmas Candy
1 cup light corn syrup
4 cups granulated sugar
1 cup water
1 teaspoon cinnamon or spice-flavored oil
Food coloring
Powdered sugar
- Line bottom and sides of a 15 x 10 x 1-inch
jelly-roll pan with aluminum foil. Dust with powdered sugar.
Set aside.
- Combine corn syrup and water in a medium-size
heavy saucepan. Cover and bring to a boil. Remove cover and cook
over medium heat, without stirring, to 300°F (150°C)
on a candy thermometer. (A teaspoonful of syrup will separate
into brittle threads when dropped into cold water.)
- Remove from heat. Add oil and desired
food coloring, mixing well.
- Pour hot candy in strips over powdered
sugar.
- Cool completely at room temperature.
- Invert pan, peel off foil and break into
pieces.
Makes about 2 pounds candy.
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