A Christmas Favorite...

This post is late in coming...but, better late than never is how I operate! A few weeks ago I had the privilege of learning how to make a holiday favorite with one of my favorite people! Thanks C. for opening up your home to me for the day, it really was a blast to learn what to do and what not to do. We really must do it again next year, it just seems so much more fun together!

We made Rock Candy together. LOTS of rock candy, all sorts of flavors. I even made some more at home by myself to give as gifts to my neighbors, a friend and my Aunts! So fun!!!!

ROCK CANDY:

INGREDIENTS:
(Single Batch First)
2 C. Granulated Sugar
2/3 C. Light Corn Syrup
3/4 C. Water
1 dram (1 tsp.) Candy Flavoring (I used LorAnn Gourmet Flavoring)
Food Coloring of choice for flavorings
Powdered Sugar

Combine Sugar, Corn Syrup & Water in 2-Quart Saucepan. Stir over medium heat until the sugar dissolves completely. (Then quit stirring) Bring to a boil, without stirring. When syrup temperature reaches 260 degrees, add Food Coloring; DO NOT stir, the boiling action will incorporate the coloring. Remove from heat at 300 degrees, when drops of syrup form hard brittle threads in cold water. After boiling action ceases; add flavoring (stand back as you stir as the smell can be very powerful). Stir in the flavoring. Pour candy onto Foil Lined Cookie Sheets and allow to cool and harden. ***It is VERY important that once you've poured onto cookie sheet that you IMMEDIATELY get your pan and all utensils under boiling water to remove the syrup and stop the hardening process.*** Tilt the cookie sheets back and forth to thin out candy before hardening. When cool, break into pieces and place in a strainer, add in Powdered Sugar and shake to coat; to prevent candy from sticking together. Store in an airtight container.

DOUBLE BATCH: 
3 3/4 C. Sugar
1 1/2 C. Corn Syrup
1 C. Water
2--1 dram Flavorings

Follow above directions; except place on two foil lined cookie sheets.