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Stained Glass Candy I

"This candy is good any time of the 12 months however it's particularly festive at Christmas! Vanilla, lemon or walnut extract may be effortlessly substituted for almond to add a touch range in your chocolates."

Ingredients :

1 cup water
3 1/2 cups white sugar
1 half cups light corn syrup
1 tablespoon almond extract
1 tablespoon crimson meals coloring

Instructions :

Prep :	Cook : 32M	Ready in :

Lightly grease one 12x18 inch or larger baking sheet.
In a massive heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring continuously with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil till a candy thermometer reads 310 tiers F (154 ranges C). Remove from warmness.
When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the organized pan in order that the candy isn't any more than 1/four inch thick. Cool for forty five minutes inside the fridge. Remove from fridge, crack into portions and experience!

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook dinner it lightly, and make smooth-up easier.

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