Description
Classic Homemade Hard Candy
Glassy, colorful, and infinitely customizable.
Ingredients
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3¾ cups granulated sugar
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1½ cups light corn syrup
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1 cup water
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1 tsp flavor extract (peppermint, lemon, cherry, orange, cinnamon, etc.)
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Food coloring (gel or paste recommended)
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Powdered sugar (optional, for dusting)
Equipment
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Heavy-bottomed saucepan
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Candy thermometer
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Rimmed baking sheet lined with foil or silicone mat
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Heatproof spatula or wooden spoon
Instructions
1. Prep Your Station
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Line a baking sheet with foil or a silicone mat. Grease lightly.
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Have your flavor extract measured and food coloring ready.
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Attach your candy thermometer to the saucepan.
2. Combine & Dissolve
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In the saucepan, combine sugar, corn syrup, and water.
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Stir constantly over medium heat until sugar dissolves completely.
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Once dissolved, stop stirring.
3. Boil to Hard Crack Stage
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Bring syrup to a boil without stirring.
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Watch candy thermometer until it reaches 300°F (150°C).
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Optional cold water test: drop a bit of syrup into cold water; it should snap.
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4. Add Flavor & Color
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Remove pan from heat. Quickly stir in flavor extract and food coloring.
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Be careful: syrup will bubble and steam aggressively.
5. Pour & Cool
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Pour syrup onto prepared baking sheet or molds. Spread evenly.
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Let cool completely at room temperature (about 30 minutes).
6. Break & Store
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Once firm, break candy into shards using a mallet or knife.
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Optional: toss lightly with powdered sugar to prevent sticking.
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Store in an airtight container at room temperature, layered with parchment if needed.
Notes
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Sticky candy: Likely didn’t reach 300°F. Check thermometer accuracy.
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Cloudy/grainy candy: Avoid stirring after syrup starts boiling; wash down sides early.
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Doubling recipe: Not recommended for beginners; make multiple smaller batches.
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Storage: Airtight container, away from moisture and light.