Hard Candy and Lollipop Recipe

Hard Candy and Lollipop Recipe

Product Code: R0194

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

Print Recipe PDF



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
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)

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
(Based on 195 vote(s))
137 review(s) | Add your review!
Average Rating:
(Based on 195 vote(s))
We would love a review from you for this item!
Gisele From United States
TOO hard
October 20, 2020
it was too hard but can you tell me how to make it a little bit harder, like is there an ingredient that I need to reduce?

LorAnn's Response: We don't recommend adjusting any of the ingredients. The proportions are so that the candy doesn't crystallize while cooking. The cook temperature should also remain as is. Cooking longer will result in a burned candy. It sounds like you may be looking for a way to help preserve the candy for a longer shelf life. In place of the liquid corn syrup, you could use 1 cup of Hi-Sweet. Hi-Sweet is a powdered corn syrup replacement and it resistant to humidity, which can cause your candy to become sticky.
0 of 0 people found this review helpful.
Was this review helpful to you? (0) (0)
Kate G. From United States
Awesome recipe!
October 6, 2020
Thank you very much for sharing this recipe. Had lots of fun with your "super concentrate flavors" and water soluble colors, all batches came out PERFECT! For those having a too soft or cristalatized outcome, pls get a CANDY thermometer + make sure its calibrated + add sugar in carefully no splash
4 of 4 people found this review helpful.
Was this review helpful to you? (4) (0)
Naexus From United States
High altitude & desert problens
October 4, 2020
Ive tried this recipe twice and i cant get the candy to stay liquidy. I have adjusted the recipe temperature and thermometer to my altitude. And im still getting rock candy. I know humidity can play a factor but what about lack of. How can i adjust this recipe to work?

LorAnn's Response: Hello, Naexus. This recipe is for hard candy, so it won't remain fluid. If you are looking for a softer candy, try our taffy recipes.
1 of 2 people found this review helpful.
Was this review helpful to you? (1) (1)
hodaya From Brooklyn
became grainy/crumbly
September 29, 2020
I have tried making lollipops and I followed all the instructions but every time I want to pour out the candy to the molds it forms into a weird texture and becomes grainy and crumbly when hardnerd

LorAnn's Response: Hello, Hodaya. It sounds like undissolved sugar crystals are being introduced to your cooked sugar. Even 1 granule of sugar can cause an entire batch of candy to revert back to it's crystallized form. Be sure to wash down the side of your pan when cooking. Make sure you are using clean utensils when stirring in the flavor. Lastly, make sure the molds you are using are clean and free from any stray sugar granules.
5 of 7 people found this review helpful.
Was this review helpful to you? (5) (2)
Rae From Michigan
How much
August 26, 2020
I absolutely love this recipe. I’ve made it many ties with few bad batches. My question is on average, how much does one batch produce, weight wise? I don’t have a kitten scale.
1 of 4 people found this review helpful.
Was this review helpful to you? (1) (3)
ash From United States
can you use more than one flavor in a single batch
August 25, 2020
this is My first time using the oils so I want to know if you can use two different flavors in a single batch for example strawberry and sparkling wine

LorAnn's Response: Hi, Ash! You can definitely mix flavors. You just want to make sure to total amount of flavor doesn't exceed the recipe's recommended amount.
5 of 5 people found this review helpful.
Was this review helpful to you? (5) (0)
Chris From Here
Now many lollies does this yield?!
August 21, 2020
How many lollipops does this recipe yield?? Not weight....how many pc

Hello, Chris. The number of lollipops will depend on the size mold you are using and how full you are filling the cavities. This recipe will fill between 3-4 of our small round lollipop sheets.
9 of 10 people found this review helpful.
Was this review helpful to you? (9) (1)
Mariana From US
Question
August 19, 2020
I prefer sour lollipops, Do you have any recommendations for me?
4 of 4 people found this review helpful.
Was this review helpful to you? (4) (0)
Ah From Arkansas
Love the flavoring but how much citric acid should be added to enhance it?
July 31, 2020
Love the flavor how much citric acid should be used to enhance it?

LorAnn's Response: When adding citric acid to your hard candy, try starting with 1 1/4 tsp. Be sure to wait until the temperature has dropped to 250 F so you don't burn the citric acid.
6 of 6 people found this review helpful.
Was this review helpful to you? (6) (0)
Leona Johnson From United States Idaho
Great recipe. a problem?
July 23, 2020
I have made many suckers with your products through the years. I have only one issue. Sometimes when I made cinnamon candy the molds would melt. Is this common or am I doing something wrong?
another question is, can I make hard candy in silicone molds or will they melt.
3 of 6 people found this review helpful.
Was this review helpful to you? (3) (3)
Lois Kinney From Kildeer Il
First Time!!
July 22, 2020
Fantastic Recipe. Helpful hint - if you add sugar to pan first and then water and syrup and gently stir it there are literally no sugar grains that get on side of pan. I stirred gently too. Never had to use the watered
brush. Watermelon is delicious!!!
7 of 10 people found this review helpful.
Was this review helpful to you? (7) (3)
Cathy From Canada
Wonderful recipe
July 9, 2020
I’ve never been Anne to make hard candy before (and I’m 69) but I tried your microwave recipe and couldn’t be happier! So easy to follow and make!
0 of 0 people found this review helpful.
Was this review helpful to you? (0) (0)
Mara From United States
Yummmm
July 4, 2020
I made these into little candies and it was perfect. I added 1 1/3 tsp of citric acid to counterpart the sugar and it turned out perfect!
4 of 4 people found this review helpful.
Was this review helpful to you? (4) (0)
Donutbringer From Canada
Love the recipe
June 29, 2020
Recipe is awesome have used it a few times now. My only issue really is the falvor you recommended is sub par. Ive gone as far as putting a tablespoon in and still taste mainly like sugar. Any suggestions ?

LorAnn's Response: Hello! It's really important to let cooked sugar sit for a few minutes before adding the flavor. If you add it when there is still a lot of steam, you will lose flavor through evaporation. Waiting until the temperature drops to 250F and adding a little citric acid will help boost the flavor too!
9 of 9 people found this review helpful.
Was this review helpful to you? (9) (0)
Artha From United States
Made Really Good Tea Candy!
June 27, 2020
My husband has this tea flavor mix he makes that is delicious. We decided to replace the water in this recipe with unsweetened tea brewed to be potent, and it came out incredible. The candies are nice and hard, and dissolve slowly.
3 of 4 people found this review helpful.
Was this review helpful to you? (3) (1)
Candy From United States
Bendable candy
June 24, 2020
Lame recipie candy don't get hard.

LorAnn's Response: We are sorry to hear your batch didn't turn out. Always calibrate your thermometer before making candy to ensure you are getting a proper read. The difference of a few degrees will result in soft candy or burnt candy. Another factor that can cause candy to soften is humidity. If you are working in a humid environment, try using a dehumidifier or fan in work work area.
3 of 4 people found this review helpful.
Was this review helpful to you? (3) (1)
Jessie From Canada
Hardening
June 21, 2020
I followed the steps properly but it's been about two hours now that the lollipops haven't hardened. Should it be a lot quicker? It's cooled completely but not hard.

LorAnn's Response: Hi, Jessie! There are a few things that will prevent you candy from setting properly. Not cooking it to the correct temperature is most common. Calibrating your thermometer before you make candy is super important and will ensure you are getting a correct reading each time. Stray sugar granules can also cause your batch to revert. If you had undissolved sugar in your pan, on your utensils, or in the molds, the candy will likely revert back and not setup properly. Humidity is also a factor. Hard candy likes to soak up the moisture in the air, causing the candy to become soft and sticky. If you are working in a humid area, a dehumidifier can help prevent this occurrence.
2 of 3 people found this review helpful.
Was this review helpful to you? (2) (1)
LollisinMD From United States Maryland
How many Lollipops will this make ?
June 17, 2020
I recently purchased all the supplies to start making lollipops, I bought the star and heart molds. How many lollipops will one recipe make? I don't want to have excess and not enough lollipop molds and waste. Thanks for the help!

LorAnn's Response: We recommend having 3-4 molds prepared before pouring. The number of finished pieces will depend on how much you pour into each cavity.
1 of 1 people found this review helpful.
Was this review helpful to you? (1) (0)
Karen From United States
making lollipops
June 16, 2020
how do I get my spheres to stick together ? they hardened before I could get them stuck together?

LorAnn's Response: Hi, Karen. When making hard candy, working quickly is a must. If you are using 2 piece 3-D molds, try filling and connecting 1 set before moving on to the next. If you have your hot candy mix in a Pyrex container, you can keep it in an oven set at 250 while you are working to connect a set. This will keep your candy pourable when you are ready to fill your next set of molds.
6 of 6 people found this review helpful.
Was this review helpful to you? (6) (0)
Billy From United States
Flavor not spreading
May 28, 2020
I'm having trouble with the flavor oil not spreading throughout the batch. The fierce few candies have more flavoring than the rest. Is that because I'm not letting it cool back down to 250 before I put the flavoring in? Or am I not mixing the flavor oil well enough?

LorAnn's Response: Hi, Billy. It's best to wait for the sugar to stop boiling before adding the flavor. There are a few flavors, like cinnamon, that are more dense and will require a bit more stirring to incorporate.
5 of 6 people found this review helpful.
Was this review helpful to you? (5) (1)