a 7 x 7 inch pan with parchment or waxed paper. In a medium,
heavy-bottomed saucepan, heat sugar and water gently, without
boiling, until sugar has dissolved. Then, bring to a boil and cook
until it reaches 240 degrees F/120 degrees C on a candy
thermometer, or a little syrup dropped in a glass of cold water
forms a soft ball.
half of the mixture into the prepared pan and level the surface
with a knife or spatula. Tint the other half of the mixture by
stirring in the food coloring. Pour the pink mixture on top of
other layer, and level the surface. Press all down firmly with the
back of a spoon and allow to harden. When firm, turn out of the
pan, remove the paper and cut into squares with a sharp knife.