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2 c. sugar
3/4 c. Karo white syrup
1/2 c. water
1/2 tsp. oil flavoring
few drops food coloring
confectioners sugar

Boil sugar, syrup and water to hard crack stage at 300 degrees
on candy thermometer. Remove from heat and Quickly stir in oil
flavoring and food coloring (use one flavoring and one color
for each batch of candy). Pour mixture slowly into electric
frypan covered in sifted confectioners sugar. Sift confection-
ers sugar over mixture after pouring into pan. Allow to cool
slightly so it can be cut with scissors. Use rubber glove on
one hand to hold the candy while cutting so you won't burn your
fingers. If the candy becomes too hard to cut, turn the frypan
on warm so candy will soften slightly. Cut in small pieces
onto flat pan covered in sifted confectioners sugar. Mix the
colored pieces together after cutting. Cool until very hard
and store in airtight containers.
The candy is decorative in clear glass containers
because of colors. The oil flavorings can be purchased at some
drug stores in the pharmacy section. The extract flavors will
not work. Oil flavorings must be used. The most popular
flavors are cinnamon, clove, anise, peppermint and wintergreen.
The wintergreen must be used with caution. It can be toxic if
used in large portions. The most popular color is red for
cinnamon, yellow for clove, blue for anise, green for pepper-
mint and wintergreen and clear can be used for other flavor.

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