1. Combine sugar, Karo syrup, water and margarine in large pan. 2. Bring to boil over medium heat until the sugar dissolves; stirring constantly. 3. Continue boiling until mixture reaches firm ball stage at 244-250 degrees on candy thermometer. 4. Remove from heat. 5. Stir in flavoring and food color if desired. 6. Spread evenly onto waxed paper, cool and break into pieces (about candy bar size). 7. When completely cooled, store in an air-tight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
