Recipe by ltlmishu
For naughty boys and girls! Found this in my local paper years ago. From Martha Stewart. The packaging ideas are endless! (*The only thing not mentioned in the original directions is the greasing of the foil lined pan. I always spray well with cooking spray to make removing the candy easier.)
Top Review by WildChild
It worked great! I put it in the stocking of everyone in the family, and they thought it was real (until I took a bite)! One thing, though, in the recipe, there is no space in between in and water. That's all!
- 828.06 ml sugar
- 177.44 ml light corn syrup
- 14.79 ml black food coloring, gel-paste
- 24.64 ml peppermint extract or 24.64 ml cinnamon extract or 24.64 ml anise extract
- 4.92 ml baking soda
Directions See How It's Made
- Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
- Bring sugar, corn syrup and 3/4 cup water to a boil in a medium saucepan over medium-high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipping inwater to prevent crystals from forming.
- Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 Fahrenheit (hard crack stage). Remove from heat.
- Carefully add food coloring, extract and baking soda; stir slowly with a clean wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes.
- Pour into prepared pan, and let cool completely.
- Lift foil to remove candy from pan, and transfer candy to a large plastic bag. use a kitchen mallet or hammer break candy into pieces.