Karo syrup
confectioners' (powdered) sugar
white (granulated) cane sugar
flavoring (different flavor for each color made)
vegetable coloring

ALSO REQUIRED:

rectangular cake pan (buttered)
pie pans (6 or so)
scissors (with buttered cutting edges)
candy thermometer
butter (for pans and scissors)
large metal spoon (for stirring)

LARGE BATCH:

1 cup Karo syrup
3 2/3 cups white sugar
1 cup water (& vegetable coloring)
2 teaspoons flavoring

SMALL BATCH:

1 cup Karo syrup
2 cups white sugar
1 cup water (& vegetable coloring)
1/2 teaspoon flavoring

DIRECTIONS:

Boil Karo syrup with the white sugar and water to 260°F (use candy thermometer) and start putting the coloring and flavoring in, and then boil to 300°F (it doesn't take very long) and turn off.

Note: Don't put the flavoring or coloring in until 260°F as the heat will burn off the flavoring.

Pour into a greased pan (I use a rectangular cake pan) and have butter and scissors ready. Butter the cutting edges of the scissors, to keep candy from sticking to the scissors. Start to cut by pulling up the edges with the scissors and if you like, put the pieces in a plate of confectioners' (powdered) sugar. Clip the larger pieces into small pieces, putting the small pieces into a pan of confectioners' sugar. Mixture is extremely hot so be careful not to get burned as this stuff is HOT!

Once these pieces have cooled some, put them into other pie tins, but don't put the pieces against one another as they have a tendency to weld back together. After they've cooled some, put candy onto a large platter. When cool, put in large bowl and stir in each flavor, so they are all mixed. Each batch of candy is another flavor with its own color.

Note: You have to work fast with this candy, as after it cools, it gets very hard. Also, I would make this when small children are away at school or in bed, so they do not get burned.

SUGGESTED FLAVORS AND COLORS:

Sassafras: Violet
Wintergreen: Green
Spearmint: Blue
Anise: Black
Cinnamon: Brown
Grape: Purple
Banana: Yellow-Green
Cloves: Red
Lemon: Yellow
Orange: Orange
Peppermint: Light Blue
Watermelon: Pink
Raspberry: Red

Cooks Note: Use of a candy thermometer is recommended.

Enjoy!

Submitted by: Helen Kendle (Canton, Ohio)