2 1/2 c. granulated sugar
1 c. water
1/4 c. glucose of 3/4 c. light corn syrup
Flavoring (to taste)
Coloring (as desired)
Citric of malic acid

Measure all ingredients. Combine sugar, water and glucose (corn syrup) over medium low heat. Stir until all sugar is dissolved. Increase temperature to high and continue to stir until sugar comes to a boil. Do not stir after syrup comes to a boil. Allow syrup to boil up without stirring until syrup reaches 300 degrees, remove from stove. Stir in flavoring and coloring with a clean spoon. Candy may be reheated over low heat if it sets up in pan before you have used it all. You can use this syrup in molds for hard candy or suckers. Be sure to brush your molds with oil.

Snip method: Pour pan of syrup in cookie sheet. As the edges start to cool, but are still hot, pull up pieces of the cooling syrup and cut off with a scissors. Continue doing this. Another person takes the cooling strips and cuts them up into small pillows. Work fast, as the syrup cools it is harder to cut and will eventually be hard as glass.