Hard Candy Recipe

One of the quickest and easiest candies you can make! If using molds, be sure to use molds designed for high temperatures. Cook in a heavy saucepan, no more than two-quart capacity. This may be used to make windows for Gingerbread houses, but you have to work quick and safely - this mixture is VERY HOT and dries VERY FAST.

• 1 cup granulated cane sugar
• 1/3 cup hot water
• 1/3 cup light com syrup
• 1/2 teaspoon liquid food color (if desired)
• 1/2 teaspoon oil-based flavoring (if desired)

Combine sugar, hot water and corn syrup in a heavy saucepan. Place on high heat and stir with a wooden spoon until all sugar crystals are dissolved. Wash down sides of pan with a pastry brush dipped in hot water. Clip on thermometer. Continue cooking, without stirring, to 290F, then remove from heat. Entire cooking process takes about ten minutes.

If desired, add flavoring and food color and stir to blend.

If using for Gingerbread House windows - place your Gingerbread piece on aluminum foil and pour candy into the window area until desired window thickness.

For Gingerbread House ponds - On a non-stick cookie sheet - or well oiled cookie sheet - place a piece of blue paper that you've cut into your desired pond shape. Pour a puddle of clear hard candy onto the blue paper. This provides the look of depth, as you look through the clear candy onto the blue paper. Let harden (about 10 minutes) and then peel the hardened candy off of your cookie sheet and place on your Gingerbread yard.

For lollipops - Lightly brush ten small lollipop molds, or other heat-proof molds with vegetable oil. Assemble on oiled cookie sheet. Pour mixture into prepared molds (or onto cookie sheet for "puddle" suckers). Let harden at room temperature about ten minutes. Unmold and lay on a paper towel to absorb oil. When completely cool, wrap tightly in plastic wrap until ready to use. Store at room temperature up to six weeks.