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2 cups sugar
1 cup light corn syrup
1/2 cup water
1 teaspoon oil of anise (available in pharmacies)
1/4 teaspoon red food coloring
Combine sugar and corn syrup in a two-quart heavy saucepan and cook over low heat until sugar disolves. Continue cooking at a fairly low boil without stirring to the soft ball stage of 280 degrees. If sugar crystals form on side of pan, wipe them off. Cook slowly during the last few minutes to avoid darkening of candy syrup.
Remove from heat, add red food coloring and oil of anise, stirring no more than necessary to mix. Pour into oiled 13x9x2-inch pan. Candy should be in a thin layer. As it starts to cool, mark it with a knife until they hold their shape. Cool completely. Remove from pan and wipe away any excess oil from block of candy.
Break in pieces. Place in air-tight containers with waxed paper between layers and store in a cool place. Makes 1-1/2 pounds.