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HARD CANDY

I RECEIVED THIS AT A COOKIE/CANDY EXCHANGE AT K.I.SAWYER AIR FORCE BASE IN UPPER MICHIGAN, NEAR MARQUETTE.





List of Ingredients



• 1 CUP SUGAR
  
• 1/2 CUP WATER
  
• 1/3 CUP LIGHT KARO SYRUP
  
• 1 DROP OIL OR 1 TEASPOON EXTRACT
  
• FOOD COLORING
  
• POWDERED SUGAR
  






Instructions



1. BRING SUGAR,WATER,AND SYRUP TO HARD BOIL (250 DEGREES)
   
2. WHEN TESTING IT SHOULD CRACK WHEN A SMALL AMOUNT IS DROPPED INTO COLD WATER
   
3. REMOVE FROM HEAT.
   
4. ADD OIL (OR FLAVORING) AND FOOD COLORING
   
5. PUT POWDERED SUGAR ON COOKIE SHEET.
   
6. DRAWING LINES WITH HOT MIXTURE POUR ONTO SUGARED SHEETS.
   
7. COOL ON PANS, THEN "SNAP" TO BREAK UP PIECES.
   
8. STORE IN PLASTIC BAGS.
   






Final Comments


PINK---4 DROPS RED COLORING RED----8 DROPS RED COLORING BLUE---1 DROP BLUE COLORING GREEN---4 DROPS GREEN COLORING. COLOR CODE: BLUE-ANISE GREEN-MINT RED/BLUE-CHOCOLATE YELLOW-RUM YELLOW/RED-ORANGE