You can use a candy thermometer to track the temperature of the candy, but you can also make this candy without one.

Remove the mixture from heat, and allow to cool in a bowl filled with ice water. To make hard candy you will need: Attach candy thermometer on side of pot, careful not to touch bottom of pan.

To turn sugar, corn syrup, and water into hard candy, you need to cook it until it reaches the hard ball or hard crack stage, about 310 degrees f.

In a sturdy, deep, non reactive pot on medium heat, add sugar, water and corn syrup. Once the candy is cool enough to. Break sheet candy into small pieces and dust with powdered sugar, if desired.

Get your candy batch on the stove in a pot and get it to the hard crack stage of 300°f with your candy thermometer.

Work in batches for each flavor and color. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. 2 scant cups sugar 2/3 cup corn syrup 1/4 cup water 1/2 teaspoon flavored extract (to preference) food coloring (to preference) you will also need a sauce pan, cake pan, aluminum foil, a candy thermometer,.

Once it hits the magic temperature, pour the candy into the prepared pan and let cool for approximately 10 minutes.

In a bowl, mix jello with water, stirring vigorously until all crystals are dissolved. In a medium saucepan, stir together the white sugar, corn syrup, and water. Make a rainbow assortment and color coordinate each flavor, with green for apple, red for cherry, yellow for banana, orange for tangerine, blue for blueberry, etc.

Store in airtight containers between waxed paper.

If making lollipops, do not dust with. Remove from pan and score. The basic broken glass candy recipe includes sugar, corn syrup, and water, but a variety of flavorings and colors can be added to your liking.