Rock Candy: 2 cups water, 1 cup white corn syrup, 3 1/2 cups sugar, 1/4 tsp cream of tartar. Then I added: 1/4 tsp vanilla extract, 3 drops of blue gel food coloring. I boiled the mixture and then continued stirring it on the heat until it reached 300 degrees F (used a candy thermometer to measure the temp). At that point, I poured it into a tray to cool. It hardened up in about an hour and then I smashed it to pieces.
A delightful "different" fudge, great for autumn. BUTTERSCOTCH FUDGE 7 oz. m.mallow crm 1 1/2 c. sugar 1 sm. can Evap milk 1/4 c. butter Dash salt Boil x 5min stirring constantly Add & stir unto smooth: 12 oz. b.scotch chips 1 t. orange extract 1 t. orange zest Pour into 8x8 pan, lines w/ foil & 1/2nuts 1 c. Chopped nuts divided top and bottom of fudge