Hard Rock Candy Recipe

 "Spicy, cinnamon flavored hard candy. Wrap pieces of it in decorative bags for perfect stocking stuffers. You can vary the flavor by substituting lemon, orange, anise, or other oils. These flavored oils can be found in candy making supply stores and drugstores."  Original recipe yield: 3 pounds.

INGREDIENTS:

1 cup confectioners' sugar
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup water
2 teaspoons cinnamon oil
1 teaspoon red food coloring

DIRECTIONS:

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.

Homemade Buttercrunch Candy

 "Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family."  Original recipe yield: 1 pound.

INGREDIENTS:

1 cup margarine
1 cup white sugar
3 tablespoons water
1 tablespoon light corn syrup
1/2 cup toasted and chopped almonds
3/4 cup milk chocolate chips
1/2 cup toasted and chopped almonds

DIRECTIONS:

Butter a baking sheet, and set aside.
Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and the corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
Remove from heat, and quickly stir in coarse nuts. Spread on to prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top. Top with nuts. Refrigerate until firm. Break into small pieces to serve.