- Liquid food coloring as desired
- 1 tsp Boyajian citrus oil
- 3/4 cup water
- 2 cup granulated sugar
- 2/3 cup light corn syrup
Lightly coat a cookie sheet or candy mold with Pam. Have some foil ready for excess candy. In a 2-quart kettle, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer, making sure that it does not touch the pan bottom. Bring mixture to a boil, without stirring, mopping the crystallized sugar from the sides of the pan with a wet pastry brush. Continue to cook the syrup until the thermometer reaches 260 degrees. Add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat at precisely 300 degrees, or when drops of the syrup form hard, brittle threads in cold water. After boiling action has ceased, add citrus oil and stir. Use caution when flavoring to avoid rising steam. Pour candy into prepared molds. Do not refrigerate. Cool completely. You may lightly dust with powdered sugar, brushing off any excess. Store in airtight containers between waxed paper.