1 cup (250 ml) sugar

1/3 cup (75 ml) light corn syrup

2/3 cup (150 ml) water

1 tablespoon (15 ml) cornstarch

1 tablespoon (15 ml) butter

• 1 teaspoon (5 ml) sea salt or
• Fleur de sel

Butter a 20-cm (8-inch) square pan.

In a saucepan, bring the sugar, corn syrup, water, cornstarch, butter and salt to a boil. Cook until a candy thermometer reads 125 °C (257 °F). Remove from the heat.

Add the extract food coloring. Pour into the pan and let cool. When mixture is warm but cool enough to handle, butter your hands and stretch it a few minutes until it whitens. Stretch the dough into a 1-cm (1/2-inch) in diameter ribbon. With scissors, cut into 1-cm (1/2-inch) long candies. Wrap each candy in a 10 x 7.5-cm (4 x 3-inch) square of wax paper. The candy will harden as it cools.

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