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Hard Candy Recipe - Large Batch

Hard Candy Recipe - Large Batch

Product Code: R0196

This recipe uses two 1-dram bottles or 2 teaspoons of super strength flavoring.

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RECIPE TIP:  Before you begin, have all ingredients and tools assembled and within easy reach of the stove.  The use of metal spoons and measuring utensils is recommended.

INGREDIENTS

3 3/4 cups granulated sugar
1 1/2 cup light corn syrup
1 cup water
2 1-dram bottles LorAnn flavoring oil (about 2 tsp.*) (or as desired)
LorAnn liquid food coloring about 1/2 teaspoon or as desired
Powdered sugar (optional)
Sucker bags (optional)
Twist ties (optional)
Use of a candy thermometer is recommended
*Please note that our Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors.

DIRECTIONS

  1. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil. 
  2. In a large (4-quart) saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Early in the cooking process, you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into syrup. 
  3. Remove from heat precisely at 300º F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor. Stir to combine. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. 
  4. Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum foil. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Alternately, pour candy into prepared molds. Do not refrigerate. 
  5. Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. 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. 
*Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces.

Hard Candy and Lollipops - Large Batch


Hard Candy and Lollipops - Large Batch
By
This recipe makes nearly 4 lbs. of hard candy.
Ingredients
- 3 3/4 cups granulated sugar
- 1 1/2 cup light corn syrup
- 1 cup water
- 2 1-dram bottles LorAnn flavoring oil (about 2 tsp.*) (or as desired)
- LorAnn liquid food coloring about 1/2 teaspoon or as desired
- Powdered sugar (optional)
- Sucker bags (optional)
- Twist ties (optional)
- Use of a candy thermometer is recommendedPrep time:
Cook time:
Total time:
Yield: About 4 pounds of hard candy

Large Batch Hard Candy Recipe


Large Batch Hard Candy Recipe
By
This recipe uses two 1-dram bottles or 2 teaspoons of super strength flavoring.
Ingredients
  • 3 3/4 cups granulated sugar
  • 1 1/2 cup light corn syrup
  • 1 cup water
  • 2 1-dram bottles LorAnn flavoring oil (about 2 tsp.*) (or as desired)
  • LorAnn liquid food coloring about 1/2 teaspoon or as desired
  • Powdered sugar (optional)
  • Sucker bags (optional)
  • Twist ties (optional)
  • Use of a candy thermometer is recommended
  • *Please note that our Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors.
1. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil.2. In a large (4-quart) saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Early in the cooking process, you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into syrup.3. Remove from heat precisely at 300º F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor. Stir to combine. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.4. Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum foil. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Alternately, pour candy into prepared molds. Do not refrigerate.5. Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. 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.
Prep time:
Cook time:
Total time:
Yield: undefined
(Based on 9 vote(s))
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Average Rating:
(Based on 9 vote(s))
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Candy From United States
Didn’t stay mixed
April 14, 2018
The texture was great, but the cinnamon oil didn’t stay mixed in the candy. It separated and sort of floated on top of the syrup as it hardened. The outside of the candy is painfully spicy and the inside is unflavored. Not sure what went wrong.

LorAnn's Response: Hi, Candy! Thank you for taking the time to give us your feedback. While cinnamon does tend to be more difficult to incorporate into hard candy compared to other flavorings, it remains one of our more popular flavors. We do have two other cinnamon type flavors in our Super Strength line, Hot Cinnamon (item 0332) and Cinnamon Roll (item 0212) if you are interested in trying an alternative.
0 of 1 people found this review helpful.
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abby From canada
Help
March 17, 2018
Does lorannoils have any videos on how to make hard candy lollipops with their own products?

LorAnn's Response: Hello, Abby. Yes, we have a few really great videos showing how to make lollipops using our flavorings. You can find these by going to Recipes section and clicking on "Recipes with Videos." We have a video for the Cinnamon Lollipops and another under the Hard Candy recipe. You can use any of the Super Strength flavors and any mold suitable for hard candy for both of these.
0 of 0 people found this review helpful.
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L.MILLER EXC.INC From United States Florida
Parchment Paper
March 5, 2018
Tracy, like you, I too have made Stained Glass Christmas Candy for years. What an awesome discovery when I poured out on plain Parchment Paper. OMG! No waste of aluminum foil, confectioners sugar and such an easy clean up! Make Peanut Brittle with it, too!
0 of 0 people found this review helpful.
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Tracy From Michigan
A Christmas Tradition
December 15, 2017
I've made this for 30 years! I pour it out on powdered sugar, which has been pressed down into large sheet pans. The powdered sugar makes it so the candy doesn't stick together--great for longer storage. I make a dozen batches, mix it a huge container, and gift friends and neighbors.
16 of 19 people found this review helpful.
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