2 cups white Karo Syrup
2 cups sugar
1 tsp. flavoring oil
6 drops food coloring (to match chosen flavor)

In a heavy saucepan with deep sides, combine Karo syrup and sugar. Boil to hard crack stage (300-310°F on a candy thermometer). Remove pan from heat and add flavoring oil (orange oil, lemon oil, cinnamon oil, peppermint or spearmint oil, etc).

Add a food coloring to match the chosen flavor (yellow for lemon, red/orange for orange, red for cinnamon, green for mint).

Carefully pour mixture into a well buttered or oiled pan. Allow to cool long enough so that the candy may be scored into small pieces by running a buttered knife through without the mixture running together. When candy has cooled completely, break the scored sections into pieces. Store in a cool dry place in an airtight container.

Caution: Sugar mixtures are VERY hot and will cause severe burns. Have a bowl of ice water close by, just in case.

This same mixture can be used to make lollipops. Arrange lollipop sticks on a sheet of oiled parchment, silicone or wax paper and pour a circle of candy mixture around top of stick to desired size. For larger lollipops, use a lollipop mold.

When lollipops or candy has cooled, wrap decoratively in clear candy film (available at craft supply stores) and tie with colored butcher's string or raffia.

Submitted by: CM