Monday, March 21, 2011


Jolene P.

2 c. sugar
1 c. water
3/4 tsp. cream of tartar
food coloring (optional)
flavoring (optional)

In a saucepan, combine sugar water and cream of tartar. Bring to a boil and cook until hard crack (290 to 300 degrees if using a thermometer). Pour into a buttered pan and cool slightly. Using a butter knife, start pulling candy, and when cool enough to touch, pull with hands until light and airy. Pull into long candy string and lay out on floured surface. Score, let cool, then break.

** If you want color and flavor (without flavor, candy has a light, lemony flavor) add just before pouring onto pan.

No comments:

Post a Comment