Hard Rock Candy Recipes

Steps:

• Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
• In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
• Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.

Steps:

• * Candy flavoring is carried by a lot of grocery stores, near the baking aisle with candy-making and cake decorating supplies.
• Bring the water to a boil in the saucepan.
• Remove from heat; add 3 cups of sugar, stirring until dissolved.
• Slowly add the remaining sugar, reheating the water if necessary.
• When all the sugar is dissolved, pour the mixture into 3 heat proof jars or glasses.
• Stir 3 drops of liquid food coloring and 1/2 teaspooon candy flavoring into each jar.
• Tie each length of string around a pencil.
• Lay one string on top of each jar so the strings hang down into the liquid.
• Crystals will begin to form in 1 hour, and continue to solidify for several days.
• If a layer forms on the surface of the jar, break it.
• When liquid completely evaporates, candy is ready.

Steps:

• Fill a clean, empty mayonnaise jar with 1/4 cup boiling hot water. Slowly add 2 cups sugar and 1 package of Kool-Aid. Stir well.
• Attach a nail to one end of a string and pencil to the other end of the string.
• Place the pencil on the mouth of the jar so the nail hangs down into the thick sugar without touching the bottom of the jar.
• Place the jar in a warm place and let it stand for a few days. The water evaporates and colorful rocky sugar crystals form on the string.

Steps:

• In a medium-size heavy saucepan combine sugar, water, light corn syrup and salt, and Stir until sugar dissolves.
• Cover pan and bring to a rolling boil.
• Remove lid and insert a candy thermomater and cook until temperature reaches 250 degrees F.
• Add food coloring, stirring with metal spoon until thoroughly mixed.
• Continue cooking until the temperature reaches hard crack, or 300 degrees F.
• Remove pan from heat and let it cool about 3 minutes, then add flavoring oil, and mix it very well.
• Cover the pan and let it sit for about 5 minutes.
• Pour the candy into greased molds (for lollypops) or a marble slab or into a greased shallow pan.
• As soon as it is cool enough to handle, cut into squares with scissors or roll into balls or shapes.
• Or, another option is to let the candy cool completely, then break the candy into bite-sized pieces with a cleaned hammer or the blunt end of a butter knife.

Steps:

• Take a 16 oz.
• glass and fill it up approx.
• 2/3 full with the crushed ice.
• Pour in the rum.
• Slowly pour in the cream soda it may fizz up a bit.
• Drink with Straw, Enjoy.
• "Pleasedon't Drink and Drive".