HORRIBLE CANDY RECIPES

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

Steps:

• Line a baking sheet with foil and spray the foil with nonstick cooking spray.
• In a medium saucepan, combine the water, corn syrup and granulated sugar. Place the pan over medium-high heat and stir until the sugar dissolves.
• Bring the mixture to a boil. As soon as mixture comes to a boil, stop stirring and brush down the sides with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.
• Continue to cook the candy without stirring until it reads exactly 285 degrees F on the thermometer. Do not overcook it or it will start to take on a caramel color and your candy might turn green!
• Take the pan off the heat and let it sit just until bubbles stop breaking on the surface. Add the flavoring of choice and a drop of food coloring. Stir everything together.
• Pour the candy onto the prepped baking sheet and tilt it so that it runs into a thin layer. Let it set completely at room temperature.
• Once candy is set, break it into small pieces by hand.
• For the full “crystal meth” experience, place the candy pieces in medium zip-lock bags and crush them lightly with a rolling pin. Store in airtight containers.