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ROCK CANDY 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |