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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 58 |
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This isn't your ordinary rock candy! The difference lies in the almond extract Nancy Bohlen adds to the mix. I regularly give batches to our daughter's Sunday school teachers for Christmas, she notes from her home in Brookings, South Dakota. Ingredients:
1-1/2 teaspoons butter |
2 cups sugar |
1 cup water |
3/4 cup light corn syrup |
6 drops green or red food coloring |
1 to 1-1/2 teaspoons almond extract |
Directions:
1. Butter a baking sheet pan; set aside. In a heavy small saucepan, combine the sugar, water, corn syrup and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
2. Remove from the heat; stir in almond extract. Immediately pour onto prepared baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife and working quickly, score into 1-in. squares.
3. Recut rectangle along score lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary, or break into bite-size pieces. Store in an airtight container. Yield: 1 pound.
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