2 cups granulated sugar
2/3 cup light corn syrup
¾ cup water
1 dram LorAnn flavoring oil (1tsp.*) (or as desired)
Food coloring (as desired)
1.) Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Lightly spray the clean, dry candy molds with cooking spray .
2.) In a 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring, washing down any sugar crystals that form on the sides of the pan with a wet pastry brush.
3.) Remove from heat precisely at 300 degrees F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add several drops of food color (if desired) and flavor. Stir to combine. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
4.) Pour candy into prepared molds, it is better to underfill than overfill.
5.) Cool completely. Pop out of molds and store covered in a dry place.