Hard Candy and Lollipop Recipe
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Hard Candy and Lollipop 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 withstand exposure 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
3/4 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)

Equipment

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

Make sure your thermometer measures accurately; in boiling water it should read 212°F. (100° C.). 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 rimmed baking 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.
Tip:  For easy clean-up, simply soak your pot and utensils in hot water until the hardened candy is dissolved.

*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
(Based on 308 vote(s))
212 review(s) | Add your review!
Average Rating:
(Based on 308 vote(s))
We would love a review from you for this item!
Rachel Kruse From United States
Third times the…learning!
January 13, 2023
Tried this recipe three times. All I can say to all the negative reviews is it’s likely user error. First time was almost perfect! Beginners luck! Second time took out too soon and candy was hard not crunchy (soft crack stage). Third time got temp right and hard crack but temp too high- burnt!
1 of 1 people found this review helpful.
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Drea From United States
Third times the charm
January 7, 2023
Tried this twice and burnt it both times, third time it worked out amazing. Made the change with a new thermometer and went slow and low, worked great and can’t keep kids away from the stove.
1 of 1 people found this review helpful.
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Sandy From United States
Easy and Fun!
January 6, 2023
This is by far the most simple and delicious hard candy recipe! My tip is to absolutely use a candy thermometer if you’re not familiar with testing candy stages using the water method!
2 of 2 people found this review helpful.
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Vivi From Ohio
60 years of this same recipe. It's always perfect
December 21, 2022
The best flavor oils on the market.
It's funny all the complaints of burnt sugar; the brown to golden hue is not burnt sugar. It's caused from the Karo syrup that naturally has a golden hue.
4 of 4 people found this review helpful.
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Sunnysee From Ohio
Scoring hardtac
December 18, 2022
I use a pizza cutter to score. Works magically!
10 of 10 people found this review helpful.
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Christina From Michigan
Great product
December 16, 2022
Have been using this recipe and product for over 40 years, always a winner.
3 of 3 people found this review helpful.
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Shelly woods From Richville ny
Pan size?
December 8, 2022
Recommend pan size please to pour.it in?
1 of 5 people found this review helpful.
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Charles M From United States
Amazing candy recipe
December 8, 2022
I have been using this recipe for 5 years now and it turns out great every time. Super simple to make. I start getting requests around Thanksgiving for candies especially cinammon and orange.
2 of 2 people found this review helpful.
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Cindy From United States
Help
December 5, 2022
Hello,
I made this over the weekend and for some reason all the cinnamon oil did not incorporate. It stayed on top of candy mixture. When pouring into the powder sugar the oil poured off then the candy. Any tips on what I am doing wrong? I have been making this for years and never had this before.
3 of 5 people found this review helpful.
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Ben From Australia
Worked perfectly
December 2, 2022
Only thing different i would do is half the flavouring.
1 of 1 people found this review helpful.
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Kim From Dayton
Disappointed
November 28, 2022
I followed the recipe and candy turned out burnt! Im pretty sure soft ball stage is not 260 ! Ive made this in the past and never heated to 300 ! Get it right !
3 of 47 people found this review helpful.
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Roxane Frazier From United States North Carolina
The best
November 16, 2022
I’ve been making this candy for 30 years. Several years ago I started using silicone candy molds. Perfect shapes… I also add the tart and sour to batches like cherry, green apple, lemon. Makes the flavor pop.. this year I will be attempting gummy bears????
9 of 12 people found this review helpful.
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Jodi VH From Newton, IAGQZTI
always perfect
October 21, 2022
flavoring is amazing everytime. Highest quality, boldest flavors...nothing can beat LorAnn.
4 of 4 people found this review helpful.
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WL From United States
Disappointed
October 7, 2022
I made suckers using this recipe and I could barely taste the cinnamon. I made a pan of hard candy Wednesday using my old recipe which makes more candy but uses the same amount of flavoring and the flavor was good. I think there is a variation in the strength of the flavoring.
4 of 5 people found this review helpful.
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Acero Comidas From New York
More people should have access to this recipe.
June 18, 2022
Quick, simple enough to make with the kids.
5 of 6 people found this review helpful.
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Loriann Flavoring From United States
Hard candy
June 9, 2022
I have made this using Loriann Flavoring and it comes out perfect every time!
7 of 10 people found this review helpful.
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John H From United States
Absolutely perfect
April 9, 2022
Fantastic recipe, works like a charm. Just keep an eye on your thermometer the whole time and follow directions exactly. Watch the humidity levels in your kitchen. The drier the better.
11 of 14 people found this review helpful.
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Ohio Girl From United States
Love this recipe
April 6, 2022
My candy always turns out perfect with this recipe.
6 of 9 people found this review helpful.
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Dorsie From United States
Makes 36 perfect lollipops!
March 28, 2022
Successfully made infused watermelon lollipops with this recipe. Reliably yields 36 lollipops.
22 of 25 people found this review helpful.
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Carla From United States
Zero flavor
March 13, 2022
Received the blue raspberry flavor and was excited to try it in the hard candy recipe. Used a little more than a teaspoon, had absolutely no flavor and turned it green (I had added blue coloring to it)
Not really impressed at all with this product.
5 of 17 people found this review helpful.
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