Christmas Hard Rock Candy

One thing my boys have enjoyed every year is when I make hard rock candy for Christmas. They have their favorite flavors: root beer and blue raspberry. I make a variety of flavors and always include my favorite, cinnamon.

One year when I was working a 9-5 job, I would go to Arby's for lunch every day. I had no privacy at work. So, I would get away from the office and relax at Arby's. The employees knew exactly what I wanted to eat, even when they got their seasonal items in. My meal was always perfect. They were always friendly. So, I asked the manager for an employee name's list. I told her what I wanted to do, and she got it for me. Then a few days later I came in with a whole tray of little decorative boxes filled with the hard rock candy and their name on it. They all loved it. It was great because I could give them a little something that made them smile.

Are you ready to make it for yourself?

Here's what you are going to need for the recipe:

• 4 cups Granulated Sugar (I use Pioneer sugar)
• 1 cup White Corn Syrup
• 1 cup Water
• Food Coloring
• Candy Flavoring (I use LorAnn Oils - more intense flavoring)
• 2 Cookie Sheets with edges on all 4 sides
• Powdered Sugar (also labeled as confectioner's sugar)
• Candy Thermometer
• Large spatula
• Stock pot
• Meat tenderizer mallet
• Containers to put the candy in

Ok, now that you have all of those items, what do you do with them?

Step 1. Lay the cookie sheets side by side. When I do this, I put them on the counter and place a towel under the cookie sheets.

Step 2. I pour some powdered sugar on the cookie sheet. I don't actually measure this, but I make sure that the bottom of the cookie sheet is completely covered. Spread it out and flatten it with my hands. This is where you'll pour the molten candy until it hardens.

Step 3. Next up, mix the granulated sugar, syrup, and water in a stock pot. Bring it to a boil and temp of 300°F, stirring frequently. My candy thermometer has a marking on it for Hard Crack and that's where I watch for it to get to.

Step 4. Turn off the burner, stir in the food coloring and flavoring.

How much food coloring? It depends on how deep or light of a color you want. Also, try mixing them: blue & yellow make green, red & blue make purple and red & yellow make orange. You can adjust the colors for each flavor.

How much of the flavoring to use? I use the LorAnn Super Strength Flavor Oils in the 1-dram size and just use the whole dram. They have about 75 flavors, so lots to choose from.

Why use oil instead of extract? The oils will have a more intense flavor. The extract may not stand up to the heat and have a lesser flavor.

If you are using cinnamon, be sure to not breath over top of it. It can be really strong if breathed in. The LorAnn website says that the cinnamon oil is highly concentrated and can cause irritation and burning sensation just like the oil of fresh hot chili peppers. So, use with caution.

I have a gas stove, so I only have to turn the burner off. If you are using an electric or glass top stove, turn off the burner and move to a different spot on the stove that is not hot.

If you have no place, then put it on a towel/hot pad on the counter. Make sure you have your hot pads/oven mitts on when handling the hot stock pot.

Step 5. Carefully pour the hot sugary mixture onto one cookie sheet. Make sure that your face is not too close to the steam.

Step 6. Using a large spatula scrape the remaining of the mixture out of the stock pot.

I will lift up a side of the cookie and sheet and make sure that mixture is evenly coating the entire sheet.

I have also placed a few drops of food coloring in the hot mixture on the cookie sheet and taken a toothpick to swirl it around. This will help differentiate between flavors that are similar in coloring. I have done cinnamon, raspberry and cherry flavors and need to make sure people can tell the differences.

Step 7. Let the hot candy mix sit on the counter. It will harden. I judge whether it has hardened enough by whether I can feel the heat without touching it. How long this will take will depend on the heat and humidity of where you are making it. The more humidity, the longer it will take to harden. Just be patient.

Step 8. Once hardened, crack into bite-sized pieces. I use the meat tenderizer mallet for this. I like to use the corner of the mallet. Previously I have used the rounded handle end of a wooden spoon. The mallet makes it really easy. Make the pieces as small or large as you like. This is also a great stress reliever.

Step 9. Take the cracked pieces and place them either in a big bowl to mix together with other flavors or a container.

I like to put them in a big bowl and mix them all together before putting them in small containers for gifts.

Although, it's also pretty to keep them separated and make portions of the container certain flavors. This is easy if using a container that is wider than it is taller.

Are you making more than one batch? Then you'll go back up to the second step and repeat the steps.

FYI - I have found that I get two batches out of a 4 lb. bag of Pioneer sugar. Pioneer does have a 10 lb. bag.

Why Pioneer? I am from Michigan and have always used as many Michigan products as possible. Pioneer is made primarily in Michigan.

Also, LorAnn is a Michigan based company.

I hope that you really enjoy this recipe. My boys and I have enjoyed it for quite a few years.