CANDY THERMOMETER NEAR ME RECIPES

Steps:

• Butter a 15 inch x 10 inch x 1 inch rimmed metal sheet pan.
• Line with parchment paper, and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath. Do not use wax paper as it won't hold up to the high temperature of the candy being poured.
• In a large deep sauce pan combine water, sugar, corn syrup, and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature.
• Continue to boil until sugar mixture reaches 300 degrees (hard crack stage) about 20 minutes. Watch closely, if mixture starts to boil to close to the edge of pan remove from heat, and stir until bubbles subside. Then return to medium high heat. It's better to slightly be over 300°F than under for candy to set properly.
• Once mixture reaches 300 degrees remove from heat and stir in the cinnamon oil, working quickly. Keep face away from the mixture as it is extremely strong, and keep area well ventilated.
• Pour immediately into prepared pan. Allow to cool for 4 hours.
• After 4 hours dust the top of candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet, and remove parchment paper. Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.

Steps:

• Butter the bottom and the sides of a 15-inch x 10-inch x 1-inch rimmed metal sheet pan. Then line with parchment paper, and butter the parchment paper all the way to the edges to prevent the candy from seeping underneath and sticking.
• Over medium-high heat, in a large deep pan mix water, sugar, corn syrup, and food coloring until the sugar begins to dissolve. Use a candy thermometer attached to the side of the pan to get an accurate temperature. (take care not to let the thermometer touch the bottom of the pan)
• Boil until the sugar mixture reaches 300 degrees (hard crack stage) This should take about 20 minutes. Make sure to watch it closely. If the mixture begins to boil too close to the edge of the pan, remove it from the heat, give it a stir, and when the bubbles calm down, return it to the heat.
• Once the mixture reaches 300 degrees (or a little over) remove from heat and stir in the cinnamon oil, working quickly. Try to keep your face away from the hot mixture as it is strong, Make sure to work in a well-ventilated area. Pour the candy into the prepared sheet pan immediately. Then allow it to cool for 4 hours.
• After 4 hours dust the top of the candy with powdered sugar. Next, flip candy over onto a cutting board or another cookie sheet, and remove parchment paper. Return candy back to the original cookie sheet, and use the tip of a sharp knife to break the candy into bite-size pieces.
• Dust with more powdered sugar and store in an airtight container.