Some other ideas I didn't use. There were a number of others, but these were the ones that gave me ideas.
Rainbow Boombites was actually going to be my second entry, a back-up/insurance essentially, in a more nostalgic '90s style. In hindsight, I really should have been working on it simultaneously, because I don't think I have the time to really do the concept justice now.
Ingredients • 3 3/4 cups white sugar • 1 1/2 cups light corn syrup • 1 cup water • 1 tablespoon orange, or other flavored extract • 1/2 teaspoon food coloring (optional) • 1/4 cup confectioners' sugar for dusting
Directions 1. In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. 2. Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.
Let me know if it works - I've been hoping to try it!
Gosh, I've never tried making actual candy before... I dunno if I can do it! Well, we'll see, I guess. Trouble is, we can only afford to make so many recipes this December...
Dude, you guys could be, like, the Wonka brothers! I would TOTALLY buy your candy!
We're best at grilling and mixing things up in pots, to tell you the truth.
Hey, then you're better than me! I can make oatmeal and scrambled eggs, and that's pretty much it.
Ingredients
• 3 3/4 cups white sugar
• 1 1/2 cups light corn syrup
• 1 cup water
• 1 tablespoon orange, or other flavored extract
• 1/2 teaspoon food coloring (optional)
• 1/4 cup confectioners' sugar for dusting
Directions
1. In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
2. Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.
Let me know if it works - I've been hoping to try it!