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CAUTION: Gather and prepare all needed materials before cooking. Once candy begins to harden, there is very little time to search for utensilis and butter pans.
Ingredients:
1 cup Water
3 3/4 cup White sugar
1 1/2 cup Lily white syrup (or Karo, must be colorless)
10 cups Icing sugar (can be used over and over)
Food coloring
Oil based flavorings
Kitchen ware:
Medium sized pot
Tin foil
Sharp pair of scissors
Candy thermometer
Stirring spoon (any type will do)
Rubber spatula
Large bowl
Strainer
Air tight cntainers (for storage of candy)
Before you begin:
Shape a large piece of tin foil about three feet long by folding up the sides and ends to create a large cookie sheet type shape.
Put the icing sugar on the foil to completely cover it, and bank up the sides with icing sugar.
Directions:
1. Mix the syrup, sugar, and water in a medium sized pot.
2. Add the food coloring you want (green for spearmint, orange for orange)
3. Bring to a boil, and boil until candy thermometer reaches 300F degrees. (Can take up to 20 minutes)
4. Stir to mix all the ingredients, but once it starts to boil, do not touch. Pot must be big enough to allow for double, as it rises as it boils
5. When the candy mixture has reached 300F, remove from heat. Let sit about 10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY).
6. Add about 1 to 1-1/2 tsp of the oil based flavorings depending on how strong you want the flavor.
7. Stir until mixed (may boil a bit)
8. Once flavoring is combined, pour mixture onto the icing sugar and use a rubber spatula to scrape all mixture out of the pot.
9. Put pot, spatula and candy thermometer into sinkful of hot soapy water. Otherwise the candy will harden and stick (once this happens it is very hard to get it off).
10. As candy is cooling, keep checking it by trying to pull up on the edges of the candy. Once it gets to the consistency that you can lift it a little, start cutting it with the scissors FAST! (A good way to cut it is to take off a medium sized piece and then cut it up into bite-sized pieces).
The outside will cool first so you have to work fast.
11. Continue working your way around until all is cut. Then take the candy and put it in the strainer that is sitting over the large bowl.
12. Shake some of the excess icing sugar off candy and allow to cool thoroughly.
13. Pack in airtight containers.
Makes about 2 lbs of candy.
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