Sarasota's Old Fashioned Hard Candy

Step 1: Pan ... First, I like to line my baking sheet pan with parchment paper; then, a light coating of the powdered sugar. A standard sheet pan is what I use (approximately 18-26"). Now, the parchment paper isn't necessary; I just use it for easy clean up.

Step 2: Candy ... Add the white sugar, corn syrup, and water to a heavy pot; and mix to combine. Cook on medium heat, continuously stirring until you reach a temperature of 290 degrees. Now, one thing you will need is a candy thermometer. And don't rush this - it will take a good 30-40 minutes.

Step 3: Color and Flavor ... Remove from the heat, add the extract and color; and, mix until combined. Remember - add as much color to your liking.

Step 4: Sheet Pan ... Warning - be careful when doing this; the candy is scalding hot. Pour the mixture onto the prepared pan; and, allow it to cool completely. Once completely cooled, lay newspaper over the pan - and, break candy into pieces by taping with a hammer. Break until you get candy 'bite size' pieces. There is no right or wrong for this.

Step 5: Finish and ENJOY! ... Sprinkle the candy again with powdered sugar; and, toss. The powdered sugar will prevent the candy from sticking to one another. Simply store in a sealed container - as mentioned, a mason jar, tupperware container, candy tin/box/jar all work well. DO NOT refrigerate. Perfect to serve at a party in your favorite candy dish!