Ingredients
Equipment
Method
- Prepare an 8x8 inch pan by lining it with parchment paper and spraying lightly with cooking oil.
- In a medium saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves.
- Increase heat to high and bring to a boil. Insert candy thermometer. Do NOT stir once it boils.
- Boil until mixture reaches 300°F (149°C) - the 'Hard Crack' stage.
- Remove from heat immediately. Let bubbles settle for 30 seconds, then stir in flavor oil and food coloring.
- Pour hot mixture into the prepared pan. Let it sit for 10-15 minutes until firm but still warm and pliable.
- Using a greased pizza cutter or knife, score the candy into long strips, then crosswise into rectangles. Retrace cuts deeply.
- Allow to cool completely (about 30 mins) until rock hard. Snap along the scored lines to separate pieces.
- Mix the coating sugar and citric acid in a bowl. Toss the candy pieces in the mixture to coat.
Notes
For multiple colors, it is best to make separate half-batches rather than trying to divide hot syrup which hardens instantly.