Classic pulled hard candy — sugar, corn syrup, and water boiled to the hard crack stage, then colored and flavored with LorAnn oils. LorAnn Oils, a Michigan company founded in 1962, became the standard for home candy-makers with their concentrated flavoring oils, sold in small dram bottles sized precisely for a single batch. You have to wait until the syrup reaches exactly 310°F, then work quickly once it’s off the heat. Pour onto a greased sheet, let it cool, break it into shards.
Lightly grease a large cookie sheet and set aside.
In a large heavy saucepan, combine the sugar, corn syrup, and water.
Stir over medium heat until the sugar dissolves completely.
Stop stirring and bring to a boil. Do not stir again while the syrup cooks.
Boil until the syrup reaches 310°F on a candy thermometer (hard crack stage), or until drops in cold water form hard, brittle threads.
Remove from heat. Wait for boiling to fully cease before adding flavoring.
Stir in the LorAnn flavoring oil and food coloring. Work quickly.
Pour immediately onto the greased cookie sheet in a thin, even layer.
Allow to cool completely until hardened.
Dust with powdered sugar if desired, then break into pieces.
Store in an airtight container.
Hard crack stage: 310°F is critical — a candy thermometer is strongly recommended. The cold water test: syrup should form hard, brittle threads that snap cleanly.
About LorAnn oils: Sold in 1-dram bottles at craft stores. One bottle ≈ ½ tsp; two bottles ≈ 1 tsp. Popular flavors: cinnamon, peppermint, cherry, watermelon.
