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Stained Glass Candy I



"This candy is good any time of the year but it's especially festive at Christmas! Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies." Original recipe yield: 2 pounds.

INGREDIENTS:

1 cup water
3 1/2 cups white sugar
1 1/2 cups light corn syrup
1 tablespoon almond extract
1 tablespoon red food coloring


DIRECTIONS:

Lightly grease one 12x18 inch or larger baking sheet.
In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.
When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!













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