| 1 | ?ea oil of cinnamon or peppermint ?ea or wintergreen butter an 8x8 pan. |
| 2 | Combine water, sugar, corn syrup in a heavy 2-quart pan. |
| 3 | Cook over medium high heat, stirring till sugar dissolves. |
| 4 | Clip candy thermometer on pan. |
| 5 | Stir occasionally and cook over medium heat until thermometer reaches 290 degrees. |
| 6 | Quickly stir in coloring and flavoring and pour into prepared pan. |
| 7 | Let cool 10 minutes; then strat scoring the candyinto fairly small squares with a spatula ( a clean putty knife works great). |
| 8 | Don"t break through the film of the candy. |
| 9 | Keep re-marking lines until spatula can cut to the bottom. |
| 10 | Cool completely. |
| 11 | Can dust with confectioners sugar. |
| 12 | Store tightlycovered. |
