Please read completely this instruction and make preparations as necessary before beginning. This instruction is for stove-top preparation and does not apply to microwave or other means of preparation. Estimated time needed is one hour or less. The quantities above represent the smallest practical batch and yield about 8oz of candy. You can multiply everything equally for a larger batch. The only critical tools you will need are: thermometer that will read at least 305°F/150°C, and a pan.

Always use caution handling hot candy, it can cause serious burns.
This is not an activity for unsupervised children.

Mix granulated sugar, light corn syrup, and water in a sauce pan on a medium/high heat. After the sugar dissolves in the heating solution, you won't need to stir again (until at the end.) Bring to a boil and begin monitoring the temperature. Watch as the temperature approaches 280°F as it may start to climb faster.

Need to calibrate your thermometer? Scroll down for instructions.

When the temperature reaches 305°F, turn the heat off completely and let cooling begin. Flavor oils should not be added too soon as they may boil away. Wait until all bubbling has stopped and temperature is down to about 280°F, then mix flavor and coloring in thoroughly. A whisk works well for this.

Pour candy immediately onto prepared surface. This can be molds (do not use low temperature chocolate molds as they will melt,) a cookie sheet, or even a counter-top dusted with powdered sugar. If you pour a slab, score with a non-serrated knife before it hardens to make breaking apart easier. When cooled, dust with powdered sugar to prevent sticking. Store in a sealed container to keep fresh.

Works every time!
 

Need to calibrate your thermometer? This is an excellent opportunity to calibrate your thermometer if you haven't previously. The temperature of your candy will stay at the boiling point for several minutes while the water boils away. Your thermometer should indicate 212°F or 100°C during this phase. If your thermometer says different, you can adjust it at this time. If it isn't adjustable, write down your reading and use it to recalculate your finishing temperature.

Another tip: Humiditity can cause your candy to cool sticky. The actual level at which you have trouble will vary, but, be wary any time humidity is above 60%.

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