2 cups sugar 1 cup water 3/4 c light corn syrup 1/2 tsp cinnamon oil ( I used 3x) 1 drop red food coloring. 1/8 c confectioners’ sugar Directions In a heavy 2 quart saucepan, stirring constantly. Until the sugar is dissolved; then cook without stirring. Lowering the heat and cooking more slowly, during the last few minutes, to the hard crack stage ( 300 degrees F) If sugar crystals form on the sides wipe them off with a damp brush. Work fast. Drop the pieces onto a buttered baking sheet. Toss in a small amount of powdered sugar to keep from sticking together. Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into a lined cookie sheet. As soon as the pan of candy is cool enough to handle cut it with scissors, into 1 inch strips. Then snip the strips into pieces. NOTE: WILL WORK for ANY FLAVOR of YOUR choice
2 cups sugar
1 cup water
3/4 c light corn syrup
1/2 tsp cinnamon oil ( I used 3x)
1 drop red food coloring.
1/8 c confectioners’ sugar
Directions
In a heavy 2 quart saucepan, stirring constantly. Until the sugar is dissolved; then cook without stirring. Lowering the heat and cooking more slowly, during the last few minutes, to the hard crack stage ( 300 degrees F) If sugar crystals form on the sides wipe them off with a damp brush. Work fast. Drop the pieces onto a buttered baking sheet. Toss in a small amount of powdered sugar to keep from sticking together.
Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into a lined cookie sheet. As soon as the pan of candy is cool enough to handle cut it with scissors, into 1 inch strips. Then snip the strips into pieces.
NOTE: WILL WORK for ANY FLAVOR of YOUR choice