• 2 cups granulated sugar
  • 3/4 cup light corn syrup
  • 3/4 cup water
  • 1/4 to 1 teaspoon flavoring oil(see Note), depending on strength of flavor
  • Liquid or paste food color(paste colors are more intense)
  • Confectioners' sugar


Make an assortment of fruit or spice flavors in a variety of colors. A candy thermometer is very helpful, but not essential.

1.Lightly grease a cookie sheet. Place on a wire cooling rack.

2. Stir sugar, corn syrup and water in a medium-size saucepan over medium-high heat just until sugar dissolves.

3. Without stirring, boil until candy thermometer registers 300 degrees F. to 310 F.(or test by dropping small amount into ice water; syrup should seperate into threads that are hard and brittle). Immediately remove from heat and wait a minute or two for boiling to stop.

4. With a wooden spoon, stir in flavoring oil and
food color until blended. Immediately pour onto prepared cookie sheet. Let cool completely, about 20 minutes. Lightly dust slab of candy on both sides with confectioners' sugar, brushing off excess sugar. Break into small pieces. Store airtight. Makes 1 pound, 6 ounces(4 cups)
Note: Flavoring oils are available at most cake and baking-supply stores

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Submitted 6/13/05.
Source: Woman's Day:11/1/94
Submitted By: Linda Wilson
Sea-Glass Candy