“For naughty boys and girls! Found this in my local paper years ago. From Martha Stewart. The packaging ideas are endless! (*The only thing not mentioned in the original directions is the greasing of the foil lined pan. I always spray well with cooking spray to make removing the candy easier.)”
READY IN:
20mins
YIELD:
4 naughty children
UNITS:
US

Ingredients Nutrition

  • 3 12 cups sugar
  • 34 cup light corn syrup
  • 1 tablespoon black food coloring, gel-paste
  • 5 teaspoons peppermint extract or 5 teaspoons cinnamon extract or 5 teaspoons anise extract
  • 1 teaspoon baking soda

Directions

  1. Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
  2. Bring sugar, corn syrup and 3/4 cup water to a boil in a medium saucepan over medium-high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipping inwater to prevent crystals from forming.
  3. Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 Fahrenheit (hard crack stage). Remove from heat.
  4. Carefully add food coloring, extract and baking soda; stir slowly with a clean wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes.
  5. Pour into prepared pan, and let cool completely.
  6. Lift foil to remove candy from pan, and transfer candy to a large plastic bag. use a kitchen mallet or hammer break candy into pieces.

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