Sweet Tooth Tuesday!

Hey Everyone! It's that time again, time for something sweet! Today I thought I'd share a DIY idea that is a good way to save money in your event budget and it also gives you a chance to spend time with family and friends. I'm talking about Rock Candy, and with this easy to make recipe you can use it to give to your guests as party favors. There are many different flavors to choose from and plenty of food coloring options to make this candy a perfect pop of color at  any event.
There are a few different recipes out there..... you can make the candy on a stick, or you can make it into loose pieces to put in a favor box or tin. Below is the recipe from lorannoils.com, my Aunt used it make the candy as loose pieces for my sister's wedding favors. Enjoy!

2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup warm water
1 tspn. Lorann super-strength flavoring
Liquid food coloring, if desired
Candy thermometer
Cookie sheet
Aluminum foil

Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Line with foil and lightly spray cookie sheet.
1. In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
 2. Insert candy thermometer and make certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
 3. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush.
 4. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
 5. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir.
 6. Carefully pour syrup onto the prepared greased and foil lined cookie sheet. Do not refrigerate.
 7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. Store hard candy in a cool, dry place. Do not refrigerate.

And here is a finished product. To complete the look they had personalized ribbon made to tie around the tin which commemorated the date and their first names.   :)

We hope you enjoy trying out this new recipe, and until next time, happy planning!!