Instructions:
- Prepare the Pan:
- Line an 8×8-inch baking dish or pan with parchment paper or lightly grease it to prevent the candy from sticking. Set aside.
- Combine Ingredients:
- In a medium saucepan, combine the granulated sugar, corn syrup, water, and cream of tartar. Stir gently to dissolve the sugar, being careful not to stir too vigorously to avoid introducing air bubbles.
- Cook the Mixture:
- Place the saucepan over medium heat. Allow the mixture to come to a boil without stirring. This helps the sugar to cook evenly.
- Use a candy thermometer to monitor the temperature as the mixture boils.
- Reach Hard Crack Stage:
- Continue boiling the sugar mixture until it reaches 300°F (150°C) on the candy thermometer, which is known as the “hard crack” stage. This ensures that the candy will become hard and crunchy when it cools.
- Add Flavor and Color:
- Once the candy mixture reaches 300°F, remove the saucepan from the heat.
- Quickly stir in your chosen flavor extract and add food coloring if desired. The candy will set quickly, so work fast.
- Add Baking Soda:
- Stir in the baking soda. The mixture will foam up immediately, creating the signature airy, bubbly texture of magic candy. Stir gently but thoroughly to incorporate the baking soda.
- Pour and Cool:
- Pour the foamy candy mixture into the prepared pan, spreading it evenly to the edges.
- Allow the candy to cool and harden at room temperature for at least 1 hour.
- Break into Pieces:
- Once the candy is completely set and hardened, remove it from the pan and break it into bite-sized pieces.
- Store the candy in an airtight container to keep it fresh and crunchy.