“Home ended rigid bonbon is a absolute gift idea! Use different flag and flavorings to match the season.”
1/2 cup confectioners’ darling for dusting
2 cups fair sugar
1 cup wate
2/3 cup imperceptible corn syrup
1 teaspoon peppermint oil, or other flavored oil
1 teaspoon any incline food coloring
bigheartedly coat a cookie sheet with confectioners’ sugar, and set aside.
In a difficult bottomed saucepan, stir cool the fair sugar, hose down and corn syrup pending baby has dissolved. Bring to a boil over medium-high and cook to a warmth of 300 to 310 degrees F (149 to 154 degrees C), or awaiting a small quantity of syrup dropped addicted to cold run forms hard, brittle threads. Remove from heat, and stir in the flavored oil and fare coloring.
right away pour the darling mixture on top of the prepared cookie pane in a fragile jet (this helps it cool). what time the bonbon is cool as much as necessary for the surface tiptoe to retain its shape, cut into sharp taste size pieces with scissors. Let cool completely, then store in an airtight container.