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Almond Rock Candy




Source of Recipe


toh


List of Ingredients




1-1/2 teaspoons butter (no substitutes)
2 cups sugar
1 cup water
3/4 cup light corn syrup
1 to 1-1/2 teaspoons almond extract
6 drops green or red food coloring


Recipe



Butter a baking sheet with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover; cook, without stirring, cover medium-high heat until a candy thermometer reads 310° (hard-crack stage).

Remove from the heat; stir in almond extract and food coloring. Immediately pour onto prepared baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife and working quickly, score into 1-in. squares. Recut rectangle along score lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary, or break into bite-size pieces. Yield: 1 pound. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.