Hard Candy Recipe

Homemade Hard Candy Recipe

Homemade hard candy isn’t hard to make! Follow this easy hard candy recipe and the step-by-step instructions. Changing the flavor is simple and delicious!

Prep: 5min

Total: 35min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 144 kcal, Carbohydrate 37 g, Sodium 9 mg, Sugar 37 g, servingSize 1 serving

Ingredients:

• 2 cups sugar
• 2/3 cup corn syrup
• 3/4 cup water
• food coloring (if desired)
• 1 teaspoon flavoring oil (if desired, I use cinnamon)
• 1/4 cup powdered sugar

Instruction:

1. In a 3 quart saucepan, combine sugar, corn syrup, and water.
2. Over medium heat, stir just until the sugar is dissolved. Do not stir again.
3. Heat until the mixture reaches 260 degrees F.
4. Add food coloring, if desired.
5. Continue to boil until the mixture reaches 300 degrees F.
6. Remove from heat and add flavoring oil, if desired. Do not lean over the pot when you add the oil!! The steam can burn.
7. Stir until combined.
8. Pour into a quarter baking sheet that has been sprayed with cooking spray or lined with parchment.
9. Let the candy sit so it can harden. Brake into bitesized pieces and toss with powdered sugar.
10. OR pour into candy molds and allow to harden.
11. OR pour free-form candies onto parchment paper. I find this is easier after the mixture has cooled just slightly, about 1 minute.

Hard Candy Recipe

This is LorAnn’s Traditional recipe for Hard Candy.

Prep: 20min

Yield: 40

Nutrition Facts: calories 70

Ingredients:

• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 3/4 Cup water
• 1 dram (1 teaspoon) LorAnn super-strength flavoring, any flavor
• LorAnn liquid food coloring or gel food coloring (as desired)
• Hard candy molds (optional)
• Powdered sugar (optional)
• Sucker bags & twist ties (optional)

Instruction:

1. 1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
2. 2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
3. 3. Early in the cooking process, ‘wash down’ any sugar crystals that form on the sides of the pan with a wet pastry brush.
4. 4. Continue to cook the syrup, without stirring, until the temperature reaches 260F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
5. 5. Remove from heat precisely at 300F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
6. 6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.
7. 7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

Hard Candy

Learn how to make hard candy in your favorite flavors with this easy to follow recipe. You don’t even need a candy thermometer!

Prep: 5min

Yield: 50

Ingredients:

• 1 cup Granulated Sugar
• 1/2 cup Water
• 1/4 cup Light Corn Syrup
• Food Coloring
• 1/2 teaspoon Flavoring Oil (See note)

Instruction:

1. Place the first three ingredients in a small saucepan and stir to combine.
2. Turn on the heat to medium high and bring mixture to a boil.
3. Boil approximately 10 minutes until mixture thickens and reaches the hard crack phase (310 degrees on a candy thermometer).
4. Remove from heat and wait for boiling action to calm down, about a minute.
5. Pour in food coloring and flavoring oil and whisk quickly to combine, keeping your face away from the steam. Whisk well.
6. Working quickly, pour the mixture into molds or out on a sheet of aluminum foil that has been dusted with powdered sugar. Sprinkle more powdered sugar on top of the candy.
7. When candy cools slightly, use a large knife to score it into small bite size pieces. When it cools completely, break into pieces. Store in an airtight container.

How To Make Hard Candy

FAQ

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