Loading...We make a ton of flavors of this candy around Christmas, some to keep some to give away. There are only a handful of ingredients in this candy recipe. It is so much easier with helpers and more fun. Even though it might sound difficult its not as hard as it seems. And don’t let the caution persuade you against trying this recipe. It’s fairly simple–just be careful, and enjoy!
Difficulty: Easy
Servings: varies depending on size I'm guessing 50 small pieces
Prep Time: 10 mins Cook Time: 20-30 minsIngredients
2 cups granulated sugar
3/4 cup light corn syrup
1 cup water
1 dram of flavoring ( = 1 teaspoon), your choice
4 drops of food coloring, your choice
powdered sugar
Directions
Put the first three ingredients in a saucepan and stir until well mixed. Put over medium heat. Stirring constantly, use a candy thermometer, and boil to 300 degrees. While candy boils, grease two plates very well with butter (or margarine) and put about 2 cups (have more close by just in case you run low) of powdered sugar beside the plates. Have flavoring and food coloring close by. When the candy reaches 300-degrees, turn the heat off and take the thermometer out quickly. Add about 4 drops of food coloring and flavoring. Stir quickly to mix and then pour on to plates. As the candy cools slightly and starts to get harder, cut off hunks with a knife and roll in between your hands into “snakes” — CAUTION: THE CANDY IS STILL VERY HOT. YOU HAVE TO WORK QUICKLY OTHERWISE YOU MIGHT BURN YOUR HANDS. After you make a “snake” cut off bite-size pieces with scissors, then drop into powdered sugar and stir around. Repeat until all candy is in powdered sugar. (Wee how having helpers will make things easier.) When done, take out of sugar and shake as much excess off as possible. (I scoop out the candy into a strainer and shake over a bowl so I can re-use the sugar if I make another batch that same day.) Put on wax paper to set completely then store in jars.
Categories: Candy, Gift Basket Goodies, Holiday, Old-Fashioned
Submitted by: murphy on September 25, 2010
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