Ingredients
Equipment
Method
- Prepare a baking sheet by lining it with parchment paper or a silicone mat.
- In a saucepan over medium heat, combine sugar, water, corn syrup, and cream of tartar (if using). Stir until sugar dissolves.
- Attach a candy thermometer to the saucepan and bring the mixture to a boil. Do not stir once boiling starts.
- Continue boiling until the mixture reaches 300°F (149°C), the hard-crack stage.
- Remove from heat and quickly stir in flavor extract and food coloring, if using.
- Carefully pour the hot mixture onto the prepared baking sheet, spreading it evenly.
- Allow the candy to cool completely until hardened, then break into desired shapes and sizes.
- Store in an airtight container at room temperature to prevent moisture absorption.
Notes
For added fun, try mixing multiple colors and flavors. Avoid making candy on humid days to prevent stickiness.
