Ingredients
Olive oil or cooking spray2 cups sugar2/3 cup light corn syrup1/2 cup waterFood coloring, optional
Preparation
Brush candy molds with oil or coat lightly with cooking spray. If using two-piece molds, close and secure with rubber bands or clamps. If using molds with stick holders, insert sticks. Place molds on a greased baking sheet.
In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 250° (hard-ball stage). If desired, add several drops of food coloring (do not stir; mixture will blend as it cooks). Continue cooking until a thermometer reads 300° (hard-crack stage); remove from heat.
Allow bubbles to subside, 1-2 minutes. Pour into prepared molds. Cool completely, about 5 minutes. Remove candy from molds. Store in an airtight container at room temperature.
