Cover 18x24 baking tray with foil; sprinkle powdered sugar on foil. Heat sugar, karo syrup and water to boiling. The temperature needs to be 310 degrees, which can be monitored with a candy thermometer. Add flavoring oil of you choice and food coloring. Pour on foil and allow to cool. When candy is cooled, break into pieces and sprinkle with powdered sugar.
Joel's Helpful Hints: 1) The oil must be purchased at a pharmacy from a pharmacist. 2) I use red food coloring with cinnamon oil, blue with peppermint, green with wintergreen and yellow for anise(licorice). 3) There will be sharp edges when the candy is broken apart so it is best to select pieces of the candy for the children.
Per Serving (excluding unknown items): 4290 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 1126g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 610mg Sodium. Exchanges: 75 1/2 Other Carbohydrates.
Joel remembers many holidays when his mother would make this hard candy. She would put it in decorated canning jars to give away to teachers and friends around Christmas time. He hardly ever got to help her because the tempurature would get so hot. Fast forward to Thanksgiving 2001. Julia and Joel made hard candy for the whole family. It was WONDERFUL!
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|Serving Size: 1 recipe (1221g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 6 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 212mg||7 %|
|Potassium 19.9mg||1 %|
|Total Carbohydrate 1023.8g||301 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1023.8g|
|Protein 0g||0 %|
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Calories per serving: 3916
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