4 Cups White Sugar
1 Cup Cold Water
1 Cup White Karo Syrup
1 Teaspoon Flavoring
Food Coloring
2 Boxes Powdered Sugar
1 Large Saucepan
1 Candy Thermometer
4 flat pans or cookie trays with sides
For Flavoring use the following to achieve desired flavor and coloring:
OIL OF
Wintergreen--dark green
Cinnamon--red
Spearmint--light green
Lemon--yellow
Anise--clear
Peppermint--pink
Orange--light orange
Sassafras--dark orange
Clove--brown
Before making candy, prepare troughs.
Use four 9x13 pans or cookie sheets with sides.
Fill them with 1/2 inch of powdered sugar. Use spoon or fingers to make narrow troughs lengthwise. Make 5 or 6 rows per pan.
Mix white sugar, karo syrup and water in large sauce pan but do not stir after that. Bring to a boil and monitor with candy thermometer until 300 degrees or "hard crack" level is indicated.
Remove at once from heat and add flavoring and coloring.
Pour at once into troughs working quickly before candy cools.
As soon as the candy is cool enough to handle, cut into desired size pieces with scissors. You will probably need at least one helper to complete cutting the candy before it has completely cooled. After the candy has been cut, shake off the excess powdered sugar.
The candy will store for several months at room temperature.
