- 1 cup water
- 3 1/2 cups white sugar
- 1 1/2 cups light corn syrup
- 1 tablespoon almond extract
- 1 tablespoon red food coloring
- Lightly grease one 12x18 inch or larger baking sheet.
- In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.
- When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!
03/15/2017
recipepes.com
stained glass candy, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
