“This recipe came from my husband Bob’s sister, Elizabeth, more commonly referred to as Aunt Bee.” – Jean Hansen
“You have to be quick when cutting these into pieces. My favorite is cinnamon hard candy.” – Calla Ferre
“It can be difficult to find the flavoring oils these days. Try the drug store, natural foods markets, or specialty chef stores. You can also find a really nice variety of unique oils at the LorAnn Oils website. Note: Do not use extracts or other items marked only as ‘flavorings’. Only concentrated oils will work.” – April Ferre
Old Fashioned Hard Candy
- 2 Cups White Sugar
- 1 Cup Water
- 2/3 Cup Light Corn Syrup
- 1 Teaspoon Oil Of … Flavoring
- Few Drops Food Coloring
- Powdered Sugar Sifted
- Oil of … Flavorings: The drug store has: anise, clove, cinnamon, orange, lemon, sassafras, peppermint, spearmint, and wintergreen (weak). 1 Teaspoon is equal to a little more than 1 Dram.
- Mix sugar, water and corn syrup in large iron fry pan until dissolved. Do not stir until mixture reaches 230 degrees on candy thermometer. Then stir occasionally until mixture reaches 310 degrees.
- Remove from heat and stir in 1 teaspoon oil flavoring and a few drops vegetable food coloring. Pour into greased metal pie pan. In 30 seconds, pour into 9×13-inch loaf pan whose bottom is covered with powdered sugar. Sprinkle more powdered sugar over top. Let cool only until edges start to harden.
- Use scissors to cut 1/2-inch strips. Cut into bite size pieces on counter top. Cool. Store in airtight container. Will keep for a year.
1947 Recipe – Elizabeth Ruth “Bee” Cameron