Hard Candy Recipe
Introduction
Making hard candy at home is a fun and rewarding way to enjoy a sweet treat tailored to your favorite flavors. This simple recipe uses basic ingredients and yields glossy, colorful candies that are perfect for gifts or snacks.
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- Food coloring
- 1/2 teaspoon flavoring oil (see note)
Instructions
- Step 1: Place the granulated sugar, water, and light corn syrup in a small saucepan and stir to combine.
- Step 2: Heat the mixture over medium-high heat and bring it to a boil.
- Step 3: Boil for about 10 minutes, until the mixture thickens and reaches the hard crack stage at 310°F (use a candy thermometer to check).
- Step 4: Remove the saucepan from heat and wait about one minute until the boiling subsides.
- Step 5: Add food coloring and flavoring oil, then whisk quickly to combine, keeping your face away from the steam.
- Step 6: Pour the hot candy mixture into molds or onto a sheet of aluminum foil dusted with powdered sugar. Sprinkle more powdered sugar on top to prevent sticking.
- Step 7: After the candy cools slightly, score it into bite-sized pieces with a large knife. Once completely cool, break into pieces and store in an airtight container.
Tips & Variations
- Use a candy thermometer to ensure accuracy and avoid burning the sugar mixture.
- Try different flavoring oils like peppermint, lemon, or cinnamon to vary your candy’s taste.
- For shiny candy, sprinkle powdered sugar lightly to prevent stickiness but avoid overuse, which can dull the finish.
- Silicone molds work well for shaping candies with ease and detail.
Storage
Store your hard candy in an airtight container at room temperature to keep it crisp and fresh. Properly stored, it can last for several weeks. Avoid humidity, which can cause the candy to become sticky or soften. No need to refrigerate; just keep it dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is the hard crack stage in candy making?
The hard crack stage refers to heating sugar syrup to about 310°F, where it becomes brittle once cooled. This temperature is key for making hard candy that snaps rather than bends.
Can I use regular vanilla extract instead of flavoring oil?
Regular vanilla extract contains water and may affect the candy’s texture. It’s best to use flavoring oils designed for candy making to maintain proper consistency and flavor intensity.
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Hard Candy Recipe
- Total Time: 15 minutes
- Yield: About 24 bite-sized pieces 1x
Description
This classic hard candy recipe creates delicious, colorful treats with a perfect crunchy texture. Made from simple ingredients like sugar, water, and light corn syrup, this easy-to-follow method lets you customize flavors and colors for any occasion. Ideal for candy lovers who enjoy homemade sweets, these hard candies are perfect for gifting or snacking.
Ingredients
Hard Candy Ingredients
- 1 cup Granulated Sugar
- 1/2 cup Water
- 1/4 cup Light Corn Syrup
- Food Coloring (as desired)
- 1/2 teaspoon Flavoring Oil (see note)
Instructions
- Combine Ingredients: Place granulated sugar, water, and light corn syrup together in a small saucepan and stir to combine thoroughly before heating.
- Heat Mixture: Turn the heat to medium-high and bring the mixture to a boil, ensuring the sugar dissolves evenly without stirring once boiling starts.
- Cook to Hard Crack Stage: Continue boiling for about 10 minutes until the sugar mixture thickens and reaches 310°F (hard crack stage) on a candy thermometer.
- Remove from Heat: Take the saucepan off the heat and wait about one minute for the boiling to subside slightly to avoid splattering in the next step.
- Add Color and Flavor: Carefully whisk in food coloring and flavoring oil quickly but cautiously to avoid steam burns, mixing until thoroughly combined.
- Pour and Shape Candy: Quickly pour the hot candy mixture into candy molds or spread it onto a powdered sugar-dusted sheet of aluminum foil. Sprinkle additional powdered sugar on top to prevent sticking.
- Cool and Break: Let the candy cool slightly, then use a large knife to score it into bite-sized pieces. Once completely cooled, break apart and store in an airtight container for freshness.
Notes
- Use a candy thermometer to accurately measure the hard crack temperature at 310°F for perfect texture.
- Flavoring oils such as peppermint, lemon, or cinnamon work best as they blend well and withstand high heat.
- Dusting molds or foil with powdered sugar helps prevent the candy from sticking after cooling.
- Ensure to work quickly when pouring the hot candy as it hardens fast once off the heat.
- Store candies in a cool, dry place in an airtight container to maintain crispness and prevent moisture absorption.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Keywords: hard candy, homemade candy, sugar candy, crunchy candy, candy recipe
