Crystal Cut Candy

2 cups/500 mL sugar
1/2 cup/125 mL light corn syrup
1/2 cup/125 mL water
Dash Watkins Sea Salt
Few drops red food color(2 to 3 tsp/10 to 15 mL)
Watkins Anise Extract
Watkins Cooking Spray

Combine sugar, syrup, water and salt. Bring to a boil over medium heat. Cook to hard-crack stage or 290°F/145°C on candy thermometer. Add food color and extract; allow to set for a few seconds before stirring. Mix well and pour into an 8 x 8 x 2-inch/20 x 20 x 5-cm pan that has been sprayed with Watkins Cooking Spray. Let stand a few minutes until slightly cooled and a film forms over the top. Mark candy into 3/4-inch/20-mm squares using spatula or pancake turner. (Because candy is cooler at edges, start marking at the outside and work toward the center.) Press a line across pan 3/4 inch/20 mm from edge. Be careful not to break film. Repeat around pan, intersecting lines at corners to form squares. If lines do not hold shape, candy is not cool enough. Retrace lines, pressing spatula deeper, but do not break film. When spatula can be pressed to bottom of pan on all lines, candy will be shaped into square puffs. Cool thoroughly and break into puffs.

Store loosely covered in a cool, dry place.

Makes approximately 100 candies.