Reviewed: Sep. 28, 2009

Wow!!! That is all I can say! I've never made candy before, and I was really stressing because I wanted to make a birthday cake for my son. The idea I had was for something with a window, but I couldn't find an easy recipe. I live in a high altitude area, and saw a comment about not letting it get to the hard-crack stage. I couldn't find it again and so I just went with the soft-crack stage and it turned out wonderful! My kids are loving it, and it made some great windows (I didn't add color). I will be making this again!

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Momben

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Reviewed: Jan. 18, 2009

Very easy to make, and tasted great. I would have added more peppermint, though.

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aiden

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Reviewed: Dec. 13, 2008

ME & MY MOM MAKE THIS CANDY EVERY YEAR MY SON GOES NUTS NOW IF I DONT MAKE IT FOR HIM EVERY YEAR HOWEVER THERE ARE TO THINGS DIFFERENT WE DO #1 WE POUR OURS EITHER ON A MARBLE PIECE OR IN LIKE A FLAT COOKIE SHEET AND BUST IT UP W/A HAMMER AFTER HARDENING (WE MAKE DOUBLE &TRIPLE BATCHES OF ABOUT 15-20 DIFFERNT FLAVORINGS EVERY YEAR AND WE JUST MATCH THE FOOD COLORING TO WHICHEVER FLAVOR WE MAKE ONLY WHEN IT COMES TO FLAVORING IT (EXCEPT FOR THE STONG FLAVORS LIKE CLOVES,CINNOMON,PEPPERMINT)YOU NEED TO USE 2 OF THE TINY BOTTLES OF FLAVORING PER RECIPE TO REALLY MAKE IT GOOD--HOWEVER MAKE STRONGER FLAVORS LAST CUZ U'LL DEFINITLY BE OPENING DOORS AND OR WINDOWS AND RUNNIN FOR THE HILLS IT'S SO STONG(LEARNED FROM EXPERIENCE .....TRUST ME!!!)

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rdnkkkgrl

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Reviewed: Jul. 6, 2008

Wonderful recipe! I color some green and some red at Xmas. It is a greatly appreciated Xmas gift.

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Suzy Q

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Reviewed: Dec. 13, 2007

I brought this to work for a 'treat day' and have spent the whole day blushing from the compliments! I used about a tablespoon of lemon extract and two drops of yellow food coloring, and spread it out on that new Reynolds 'release' foil, then cut it in squares when it was taffy consistency with a pizza cutter, broke them apart when they were cooled and dipped each in powdered sugar before putting them in the storage container. PERFECT!

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Rebecca M in AR

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Nov. 27, 2007

I use a recipe just like this one every year.I pour my candy on a butted cake pan and use a pizza cutter to make long strips in it as it cools.Then when strips cool I go back in the kitchen and lift them out of pan and brake each row.using my hands or the heavy end of a butter knife.

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melturheart

Cooking Level: Expert

Living In: Beavercreek, Ohio, USA

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Reviewed: Dec. 23, 2006

Excellent recipe, and very easy to make! Instead of cutting into strips, I let the candy harden completely, then broke it into pieces by hitting it with a mallet. My husband loves this! Strawberry oil flavoring is my favorite. Go to a local baker's store, and you can find ~50 different choices of oils to make this candy with. Don't be afraid to experiment! Thanks for sharing this recipe!

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Leslie Marie

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 19, 2006

This was fun to try, but didn't turn out great for us. Powdered sugar ended up coating the candy and making it whitish, and our thermometer was off making it hard. Check your thermometer before starting and see at what temp it shows boiling and then adjust recipe.

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SOLLAMI

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Dec. 18, 2006

My mom and I made this and this is the recipe she used. I was so happy to find it. She used the powdered sugar the first year, but then we used the countertop covered with well buttered tin foil. She snipped it apart with scissors and I do the same.

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Nancy Liedel

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 7, 2006

Our church circle made these years ago. Things I learned from them: 1)Remember - always use Cane Sugar - Beet sugar is a tiny bit different and doesn't harden the same way. 2) We put 1/2" of confectioner's sugar onto luncheon trays, made troughs with a dowel, connected the troughs in a continuous line, and poured the candy in an "S" in the troughs. When cool enough to handle, cut and toss in more confectioners sugar.

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Nancy Jo

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Reviewed: Jul. 17, 2006

good, but did not snip apart as directed

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Dec. 18, 2005

This is an EASY & EXCELLENT recipe! As a first-timer at making hard candy, I burnt the first batch. My second batch came out perfect and was alot of fun to make. Knowing that I would probably mess it up- I halved the recipe. This may be a good tip for other first-timers as you need to work very quickly!

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Tracy

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Reviewed: Dec. 16, 2005

Taste wise this is the best! I made candy for the first time tonight....I only came into 1 problem...All thw powder sugar stuck to the candy and is really white on most of it! Is this normal? But other than that my house smell's GREAT and the CANDY IS GREAT! OPINONS PLEASE ON WHAT HAPPENED WITH THE POWDERED SUGAR....Vicki

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VREYES

Cooking Level: Intermediate

Living In: Joliet, Illinois, USA

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Reviewed: Dec. 3, 2005

We made this when I was a kid too!!! It was our special family tradition and we first learned it when my grandmother participated in baking for a church bazaar. One year, when I was ten and we were pretty poor, this was the only gift we gave to those beyond our immediate family. It was well appreciated by friends, teachers, and acquaintances. We made different colors and flavors - Peppermint was pink; raspberry red; spearmint green; wintergreen blue; lemon yellow etc. We placed them in small decorative jars and tied a ribbon around the neck of the jar. Very fun! It's been many years since we made this recipe. Grandma says this one is an exact match with hers, except with hers you used 1 whole cup of Karo instead of 3/4 cup.

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Chelle

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Reviewed: Jan. 3, 2005

Excellent recipe and easy to make! I will keep this one for future use.

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CHRISSYG1

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Reviewed: Jul. 27, 2003

I love the taste and how easy it is to make!!!!!

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ERICA/PIXI

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Reviewed: Jan. 10, 2003

This recipe turned out excellent. So very easy to make.

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GOINOUT

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Reviewed: Dec. 12, 2002

This recipe was exactly what I was looking for! I use a variety of candy oils/flavorings for an assortment of flavors and colors. Since I found this recipe, this WILL be a new Christmas tradition!

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BTTRFLY35

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Old Fashioned Hard Candy

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