Use an accurate candy thermometer and
follow recipe directions closely. Test your candy thermometer by placing it in a
pan of boiling water. An accurate thermometer will register 212°F. at sea level.
Add or subtract degrees from cooking temperatures in recipes according to the
thermometer reading. If you live at higher altitudes, check with a county
extension agent to determine when water should boil in your area. Do not allow
bottom of thermometer to touch bottom of pan.
3 3/4 C. white sugar
1 1/2 C. light corn syrup
1 C. water
1 T. orange, or other flavored extract
1/2 t. food coloring (optional)
1/4 C. confectioners' sugar for dusting
In a medium saucepan, stir together the white sugar, corn syrup, and water.
Cook, stirring, over medium heat until sugar dissolves, then bring to a boil.
Without stirring, heat to 300 to 310° F., or until a small amount of syrup
dropped into cold water forms hard, brittle threads.
Remove from heat and stir in flavored extract and food coloring, if desired.
Pour onto a greased cookie sheet, and dust the top with confectioners' sugar.
Let cool, and break into pieces. Store in an airtight container.