In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium highn heat until candy thermometer reads 300 degrees which is hard crack stage. Remove from heat.
Stir in oil and food coloring, keeping face away from mixture as odor is very strong. Immediately pour onto an oiled cookie sheet and cool in freezer or fridge.
Once mixture has cooled and hardened, break into pieces. Store in airtight containers.
Originally Submitted
12/4/2011
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