Description
This classic Hard Candy Recipe creates glossy, jewel-like pieces in any color or flavor you choose. Made from sugar, corn syrup, and flavor extracts, it’s perfect for holidays, parties, or edible gifts — and easier than you think!
Ingredients
Scale
- 1 cup granulated sugar
- ⅓ cup water
- ⅓ cup clear corn syrup
- 42 drops food coloring (liquid works best) — about 22 drops green, 20 drops red
- Flavoring extract (peppermint, vanilla, etc.) or flavor oil (strawberry, cotton candy, etc.)
- Powdered sugar, for coating
Instructions
- Prepare your equipment: Line a baking sheet with parchment paper or lightly greased foil. Dust it with a little powdered sugar to prevent sticking. You can also use silicone candy molds for shaped candies.
- Combine the ingredients: In a medium, heavy-bottomed saucepan, mix sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves completely.
- Boil the mixture: Attach a candy thermometer to the side of the pan. Bring the syrup to a steady boil without stirring once dissolved. Continue cooking until the temperature reaches 300°F (hard crack stage) — this takes about 15–20 minutes.
- Add color and flavor: Remove the pan from heat immediately. Wait a few seconds for bubbling to subside, then carefully stir in your chosen food coloring and flavor extract. (Be cautious — it will steam and sizzle slightly.)
- Pour and cool: Quickly pour the mixture onto your prepared baking sheet or into molds. Tilt the pan slightly if needed to spread the candy evenly.
- Cool completely: Let the candy cool and harden at room temperature for about 30–45 minutes.
- Break and coat: Once hardened, crack the candy into pieces using a knife or the back of a spoon. Toss lightly in powdered sugar to prevent sticking, and store in airtight containers.
Notes
Active time: 10 minutes; passive time: about 20 minutes for boiling and cooling.
Use a candy thermometer for best results. The “hard crack” stage (300°F) ensures your candy sets perfectly.
Avoid stirring once the syrup boils — this can cause crystallization.
Always add flavoring after removing from heat, as high temperatures can dull the flavor.
Be extremely careful — hot sugar syrup can cause severe burns.