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This a recipe that my dad has used for years to make rock candy every Christmas. In the last couple years I've started making it since dad lives far away and its hard for me to get some candy...
The flavor oils that are used in this I find either at a cake supply store or you can order them from LorAnn Oils. They also have essential oils and oils for crafting!!
2 cups granulated sugar
2/3 cups light corn syrup
3/4 cup water
1 dram (1 teaspoon) LorAnn Gourmet Flavoring (or as desired)
Food Coloring
Candy Thermometer (optional, but recommended)
In large saucepan, mix together sugar, corn syrup and water.
Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260 F, add color. Do not stir; boiling action will incorporate color into syrup.
Remove from heat at 300 F or when drops of syrup form hard, brittle threads in cold water. (Temperature will continue to rise after removing from heat, so remove precisely at 300 ) After boiling action ceases, add flavoring and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
Pour syrup into lightly oiled candy molds or onto greased cookie sheet and score to mark squares. When cool, break into pieces and dust with powdered sugar to prevent sticking. Store in airtight container.
There are a couple things that I do that is different from the recipe.
1. I do not grease my cookie sheet. I put powdered sugar on the bottom before pouring the candy.
2. I also do not score it. I just break it into pieces when it hardens.
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