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Here's a recipe perfectly suited to St. Patrick's Day!
2 cups of white sugar
3/4 cup light corn syrup
1/2 cup water
2 tsp. peppermint extract
4 to 5 drops green food coloring
confectioner's sugar
Lightly grease a rimmed baking sheet with butter. Put the white sugar, corn syrup and water in a heavy-bottomed saucepan and stir over medium heat until the sugar dissolves. Continue to cook, without stirring, until mixture reaches 302 degrees - hard crack stage. You will need a candy thermometer for this process. Remove the saucepan from the heat and
quickly add the peppermint flavoring and the green food coloring. Stir with a wooden spoon to incorporate into sugar mixture. Then pour mixture into the middle of the prepared cooking sheet. Mixture will spread into a wide pool.
Lightly sprinkle with confectioner's sugar before the mixture is fully set then let it cool completely. Using your hands, lift the candy from the cookie sheet and crack it sharply on the edge of the cookie sheet to break it into bite-sized pieces. Toss pieces with a little extra confectioner's sugar to prevent pieces from sticking together. Store in an airtight container.
2 cups of white sugar
3/4 cup light corn syrup
1/2 cup water
2 tsp. peppermint extract
4 to 5 drops green food coloring
confectioner's sugar
Lightly grease a rimmed baking sheet with butter. Put the white sugar, corn syrup and water in a heavy-bottomed saucepan and stir over medium heat until the sugar dissolves. Continue to cook, without stirring, until mixture reaches 302 degrees - hard crack stage. You will need a candy thermometer for this process. Remove the saucepan from the heat and
quickly add the peppermint flavoring and the green food coloring. Stir with a wooden spoon to incorporate into sugar mixture. Then pour mixture into the middle of the prepared cooking sheet. Mixture will spread into a wide pool.
Lightly sprinkle with confectioner's sugar before the mixture is fully set then let it cool completely. Using your hands, lift the candy from the cookie sheet and crack it sharply on the edge of the cookie sheet to break it into bite-sized pieces. Toss pieces with a little extra confectioner's sugar to prevent pieces from sticking together. Store in an airtight container.