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Hard Candy Recipe

Hard Candy Recipe

Product Code: R0194

Want to learn how to make hard candy & lollipops?  We'll show you how!

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RECIPE TIP:  When making hard candy, it's important to use a flavoring that is highly concentrated. LorAnn's super-strength flavorings (candy oils) are designed to withstand exposure to high heat without losing flavor.

Visit our Learn page for more candy making tips and information about our flavorings.



INGREDIENTS

2 cups granulated sugar
2/3 cup light corn syrup
¾ cup water
1 dram (1 teaspoon)* LorAnn super-strength flavoring, any flavor 
LorAnn liquid food coloring or gel food coloring (as desired)
Hard candy molds (optional)
Powdered sugar (optional)
Sucker bags & 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

Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Line a cookie sheet/jelly roll pan with foil and lightly oil or spray with non-stick cooking spray (such as PAM). If using molds, lightly spray cavities of clean, dry candy molds with non-stick cooking spray. Insert sucker sticks.  If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the syrup into the molds you have excess candy, you can pour it onto the foil for break-up candy.

  1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. 
  2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. 
  3. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. 
  4. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup. 
  5. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. 
  6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate. 
  7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. 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. Store hard candy in a cool, dry place. Do not refrigerate.
*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 (you may want to wear heat-resistant gloves, such as rubber, to protect hands from heat).

Want a quicker version? Make candy in less than 10 minutes with our Microwave Hard Candy Recipe

Hard Candy and Lollipop Recipe


Hard Candy and Lollipop Recipe
By
Step-by-step instructions show you how to easily make hard candy and lollipops at home.
Ingredients
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- ¾ cup water
- 1 dram (1 teaspoon)* LorAnn super-strength flavoring, any flavor
- LorAnn liquid food coloring or gel food coloring (as desired)
- Hard candy molds (optional)
- Powdered sugar (optional)
- Sucker bags & twist ties (optional)
-
- Use of a candy thermometer is recommendedPrep time:
Cook time:
Total time:
Yield: 1 1/2 pounds of candy
(Based on 6 vote(s))
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Ashley Baker From United States
Flavoring
August 1, 2017
I have made suckers thru the years using your flavoring oils and they have always been great but the last 6 batches I have made and followed same recipe have tasted like sugar with very little fruit taste what could I be doing wrong? I bought oils at two different local stores.

LorAnn Response: We are sorry to hear that your candy making did not go well. We haven’t made any flavor formula changes but if you could give us a call perhaps we can review your recipe/methods and offer some suggestions. We are available M-F 9-5 pm EST at 800-862-8620. Another tip to brighten/boost all fruit flavors is to add a teaspoon of LorAnn’s Tart & Sour (Item#6035). It’s a liquid blend of fruit acids (including citric acid) that when used at this level boosts fruit flavors without making them sour.
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