Description
This is an old recipe from my childhood. Many people have memories of cutting this candy with their mother’s and grandmothers. I have passed it on and am now posting here for all to share in this classic Christmas tradition!
Ingredients
- 2 cups white sugar
- 1 cup water
- ¾ cup light corn syrup
- ½ teaspoon peppermint extract
- 1 drop red food coloring (Optional)
- ⅛ cup confectioners’ sugar
Instructions
- In a heavy 2 quart saucepan
- combine the sugar
- water and corn syrup. Cook
- stirring constantly until the sugar is dissolved; then cook without stirring
- lowering the heat and cooking more slowly during the last few minutes
- to the hard crack stage (300 degrees F)
- If sugar crystals form on sides of pan
- wipe them off with a damp brush.
- Remove from heat
- add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle
- cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly
- set it on a saucepan over hot water to soften it
- but if it gets sticky
- return at once to the work counter.
- Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Servings: 20