Hard Candy

Directions

• Combine sugar, corn syrup, and water
• Stir over medium heat until the sugar dissolves
• Bring the mixture to a boil without stirring
• When the syrup temperature reaches 260 degrees, add coloring and do not stir.  The boiling action will incorporate color into the syrup
• Remove from heat at 300 degrees or when drops of syrup form hard, brittle beads in ice water
• After the boiling action ceases, add flavoring and stir.  Use caution when adding flavoring to avoid rising steam
• Pour into lightly oiled candy molds or onto a cookie sheet and score to mark squares
• When cool, unmold or break into pieces
• Dust with powdered sugar to prevent sticking