- Line an 8-inch (20 cm) square pan with parchment paper, letting it hang over all four sides.
- In a pot, bring the water, corn syrup and sugar to a boil. Let boil, without stirring, until a candy thermometer reads 300°F (149°C). The mixture will be extremely hot.
- Meanwhile, in a small bowl, combine the orange extract and food colouring. Off the heat, stir the food colouring mixture into the sugar mixture. Watch out for splattering. Carefully pour the mixture into the pan. Let cool completely at room temperature, about 4 hours.
- Remove the hardened candy from the parchment paper. Place the candy in a large sealable freezer bag and break into pieces by dropping two or three times onto the floor. The candy will keep for 1 month in an airtight container at room temperature.
This recipe is from "Ricardo For Kids".