This is the very recipe I used to make candy with in my high school homemaking class many years ago. (Thank you Mrs. Arnault for inspiring me to cook !:) It became a tradition when Traci was old enough to take it to her school class room holiday party all wrapped up in tiny little cellophane bundles and tied up with ribbon! I'm so glad she got to grow up in a safer time when home made snacks were still allowed on party days. This is like eating a cinnamon apple at the fair without the apple.
2 cups sugar
2/3 cup light corn syrup
1 cup water
1/8 tsp salt
1/4 tsp oil of cinnamon
1/4 tsp red food coloring
Combine the first four ingredients in a large pan and cook stirring
constantly until it reaches a boil on medium heat.
Reduce heat and cook till it reaches the hard crack stage or
310 degrees on a candy thermometer.
Stir in the oil of cinnamon and the red food coloring and
pour immediately into an oiled 8in. square pan.
Cool just until it will hold an imprint
from a knife when you cut into small little squares.
Cut cross ways 8 rows one way and then cross ways 8 rows the other.
Keep going over the imprints this way till they are set.
Remove the candy from the pan and lightly tap the back
with a butter knife to seperate each candy piece.
Makes about 64 pieces.
Package up with cellophane wrap and tie with a bow. Candy must be kept away from moisture, but can be successfully stored in an air tight container for weeks.