*  Exported from  MasterCook II  *
                                   HARD  CANDY
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 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  c.            sugar                                                  
        1  c.            water                                                  
      3/4  c.            light corn syrup                                       
                         Food coloring                                          
      1/2  tsp.          oil of cinnamon or                                     
                         peppermint or lemon or orange or                       
                         1/4 tsp. oil of cloves                                 
                         Confectioners' sugar                                   
  Combine sugar, water and corn syrup in heavy 2 quart saucepan. 
  Cook, stirring constantly until sugar is dissolved; then lower heat
  and cook without stirring to 300 degrees.  If sugar crystals form on
  sides of pan, wipe off.  Remove form heat, add coloring and oil
  flavoring.   Set one pan of candy over a saucepan containing hot
  water.  As soon as the other pan is cool enough to touch, cut it
  with scissors into strips 1 inch wide, then snip into pieces.  Work
  quickly.  Drop pieces onto buttered baking sheet.    If candy cools
  too quickly, set over pan of hot water to soften it.  When cool,
  sprinkle with confectioners' sugar.  Store in airtight container. 
  If using sucker molds, after filling molds, tap to release air
  bubbles.  Twist sticks in molds to secure them. 
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