During the war, the women at my grandmother's church would donate sugar rations throughout the year so they'd have enough to make candy as a fundraiser each Christmas. I'm lucky enough to have inherited this tried-and-true recipe. —Dorothea Bohrer, Silver Spring, Maryland
Candy Thermometers
Ingredients
- 1-1/2 teaspoons butter, softened
- 3-1/2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 3 tablespoons maple flavoring
Directions
- Grease a 15x10x1-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook over medium-high heat until a candy thermometer reads 300° (hard-crack stage), stirring occasionally.
- Remove from the heat; stir in maple flavoring. Immediately pour into prepared pan; cool completely. Break into pieces. Store in an airtight container.
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