Christmas Rock Candy

• Vegan
• Gluten free

• Condiments

  • 1 cup Karo syrup, light

• Baking & Spices

  • 1 Food coloring
  • 1/3 cup Powdered sugar
  • 3 3/4 cup Sugar

• Liquids

  • 1 cup Water

Found on myserendipitylife.com

Description

Ingredients

• 3¾ C. Sugar
• 1 C. Light Karo Syrup
• 1 C. Water
• 1 TSP. Flavoring: I use LorAnn candy flavors, and for this I used cinnamon oil
• Food Coloring (optional)
• ⅓ C. Powdered Sugar

Directions

• Line a baking sheet with parchment paper. (I used a light cooking spray on the paper just in case but this is optional)
• Combine sugar, syrup, water and color in saucepan, dissolving the sugar as much as possible.
• Bring to boil and reduce to medium, let simmer until the candy thermometer reads 302 degrees (VERY HOT BE CAREFUL!) (Anywhere from 20-45 minutes)
• Remove from heat, then add your flavor. Be sure to turn your face away if using cinnamon oil, it is very potent. Mixture will bubble and shoot up some steam, which is normal.
• Pour mixture onto prepared pan and cool completely. My candy was cool in about 45 minutes.
• Break candy into pieces, and make sure you break of the sharp points by just tapping the piece lightly to smooth it out. You can avoid this by cutting the candy while it is still warm. That isnt as fun though.
• Add your powdered sugar to a ziploc bag, add the candy and shake to coat.