Hard Candy

a little butter

2 C sugar

1 C water

1/2 C light corn syrup

1/2 t LorAnn oil (like cinnamon)

gel color (like red)

2 T powdered sugar

Rub a little bit of butter onto a silpat-lined baking sheet

Measure sugar in a glass cup measurer and pour into small pot.

Measure water and corn syrup in same measurer and pour over sugar.

Cover with lid and place over medium heat until boiled.

Insert candy thermometer and let candy boil until it reaches 300.

Once it's at 260, watch it like a hawk.

At 300, remove from heat and whisk in oil and color.

Candy will bubble vigorously and smell very strong.

Pour candy onto silpat.

Let candy slide around until it seems uniformly thin.

Using a pizza cutter, start scoring candy into rectangles or squares.

Continue scoring and re-scoring until candy is too hard.

Start breaking candy along score lines, but don't stack them.

Sprinkle powdered sugar over candy squares.

Mix well and store in an airtight container.

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