I have a thing for food resembling broken glass. Like Broken Glass Jello.
It's pretty and fun and doesn't have to be perfect.
This candy is oh-so-easy to make. I can't wait to try other flavors. My kids thought this candy was too hot so next time I will use less cinnamon oil. But they are excited to try different flavors like root beer and cherry and whatever else we can find.
The fun part was breaking it up. Plus my kitchen smelled heavenly.
Just be sure to wash your hands after handling the oil. It will burn your face. Trust me.
2 C. sugar
2/3 C. light corn syrup
3/4 C. water
1/2 tsp to 1 tsp. Cinnamon Oil
(found in the cake decor and candy making isle)
(found in the cake decor and candy making isle)red food coloring
powdered sugar
candy thermometer
Directions
- In a 2-quart 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.
- Continue to cook the syrup, without stirring, until the temperature reaches 260ยบ F; add drops of coloring until desired color is achieved. 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 (hard crack stage).
- After boiling action has ceased, add flavor and stir.USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. It will make you cough!
- Carefully pour syrup onto lightly greased and foil lined cookie sheet.
- Do not refrigerate.
- Cool completely; break sheet candy into small pieces and dust with powdered sugar, if desired.
- Store in airtight container.
- If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.
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