- Line a half-sheet pan with foil, and spray the foil with nonstick cooking spray.
- In a medium saucepan, combine the water, corn syrup, and granulated sugar. Place the pan over medium-high heat, and stir until the sugar dissolves. Bring the mixture to a boil, then stop stirring and brush down the sides with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.
- Continue to cook the candy without stirring until it reads 285°F on the thermometer. Do not overcook it, or it will start to take on a caramel color and your candy might turn green. Once at 285°F, take the pan off the heat and let it sit for a few moments, until bubbles stop breaking on the surface. Add the flavoring and food coloring, and stir everything together.
- Pour the candy onto the prepared baking sheet; tilt the sheet pan so it becomes an even, thin layer. Let it set up at room temperature.
- Once it's set, break it into small pieces with a mallet. Divvy it up into plastic baggies or an airtight container of your choice.
- Desserts, Candy
- North American
- 20 1/2-ounce servings