Hard Candy Recipe
This easy hard candy recipe makes crisp, flavorful candies you can customize with your favorite colors and flavors. A perfect old-fashioned treat for holidays, gifting, or enjoying anytime.
Servings: 50 servings
Calories: 22kcal
Ingredients
- 1 cup granulated sugar
- ⅓ cup water
- ⅓ cup clear corn syrup
- 42 drops Food coloring (liquid works best). Green 22 drops, red 20 drops
- Flavoring extract (peppermint, vanilla,...) or flavor oil (strawberry, cotton candy,...)
- powdered sugar for coating
Instructions
- Sift powdered sugar over the bottom of a cookie sheet (a rimmed sheet is easier to contain the sugar). You can also use parchment paper or a silicone mat. Just don’t skip the powdered sugar base; it keeps the candy from sticking and gives a nice finish. Set aside.powdered sugar
- In a medium saucepan, add the granulated sugar, water, and corn syrup. Gently stir until all ingredients are dissolved and no sugar is stuck to the bottom.1 cup granulated sugar, ⅓ cup water, ⅓ cup clear corn syrup
- Place on medium heat and bring to a boil.
- Keep the mixture boiling until it reaches 300 degrees F. Don’t mix.
- Once the mixture has reached 300 degrees F, remove the saucepan from the heat.
- Wait 30 seconds and add the food coloring and flavor. Extracts: Use ½ to ¾ teaspoon. Oils: Use ¼ teaspoon, Food coloring: Liquid food coloring blends more easily than gel.42 drops Food coloring, Flavoring
- Mix well until the mixture is uniform in color.
- Pour into the prepared cookie sheet and use an offset spatula to spread evenly. You need to act quickly as the mixture will start to set.
- Sift more powdered sugar evenly on top of the candy.
- Let the candy set, at least 30 minutes or until they are fully hardened.
- Use a pastry brush and brush the excess sugar off.
- Use a mallet and break the candy into bite-sized pieces.
- Store in an airtight container.
Notes
Storage :
- Make ahead: Yes, prepare 2-3 weeks ahead if stored airtight.
- Store: Keep in an airtight container at room temperature, away from humidity.
- Reheat: Not recommended, reheating ruins texture. Make a fresh batch instead.
- Freeze: Avoid freezing, moisture makes the candy sticky and soft.
- Don’t stir once sugar dissolves. Brush down pan sides with a wet pastry brush.
- Remove promptly at 300°F (or 295°F to allow for residual heat).
- Use concentrated oils sparingly. Add off heat so flavor doesn’t evaporate.
- Stir gently and quickly after adding food coloring. Liquid colors work best.
- Over-stirring or cooking too quickly can cause cloudiness. Cook steadily and avoid excessive stirring.
- Toss cooled pieces in powdered sugar or cornstarch before storing.
Nutrition
Calories: 22kcal | Carbohydrates: 6g | Fat: 0.02g | Sodium: 2mg | Potassium: 0.1mg | Sugar: 6g | Calcium: 0.4mg | Iron: 0.002mg
