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!

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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 Recipe


Hard Candy Recipe
By
Want to learn how to make hard candy & lollipops? We'll show you how!
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)
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.
Prep time:
Cook time:
Total time:
Yield: Approx. 1 1/2 lbs candy
Average Rating: 4
Votes: 49
Reviews: 33
(Based on 117 vote(s))
86 review(s) | Add your review!
Average Rating:
(Based on 117 vote(s))
We would love a review from you for this item!
S From United Kingdom
How to deal with dull candy..
October 9, 2019
works so well but when i remove my lollies from the silicone mould, the side that was touching the mould is always dull - almost like its steamed up. Any suggestions to help woth this please?

LorAnn's Response: it sounds like your candy may be sticking a bit and taking on the texture of the mold. Be sure to give the mold a light coating of nonstick spray before filling.
2 of 2 people found this review helpful.
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kev From United States
1st timer
October 8, 2019
Do you use a whole bottle of flavor per batch? Also if you are making it with liquor, does water still need to be used? what amount of each?

LorAnn's Response: Hello, Kev! This recipe calls for 1 dram of flavoring. The purpose of the water in the recipe is to dissolve the sugar, so the finished candy doesn't crystallize. Use caution when adding other types of liquid. It can impact the candy's ability to set up properly. Alcohol will likely burn off during the cooking process. The cooked sugar needs to reach Hard Crack temperature, which is much higher than the boiling point of alcohol.
1 of 1 people found this review helpful.
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Nickie From United States
What am I doing wrong?
October 6, 2019
I made this candy. Everything went great it. It looked great felt great but after you have it in your mouth a couple minutes it turns back to a sticky mess! What am I doing wrong

LorAnn's Response: Hi, Nickie! It sounds like you may need to calibrate your thermometer. If the candy is under-cooked even by a few degrees, the candy will revert back and get sticky, quickly. We also recommend storing the candy in an air-tight container and never in the refrigerator. Check out our Candy 911 section for more tips!
2 of 2 people found this review helpful.
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Beverly From California
Is it possible?
September 27, 2019
I make mango chile for my kids and they love them! Just wondering, is it possible to add chamoy sauce to make mango chamoy? Any suggestions would be greatly appreciated!

LorAnn's Response: Hi, Beverly! Adding any extra liquids to hard candy can keep the candy from setting up properly. If you are going to experiment, we recommend starting with a very small amount.
1 of 1 people found this review helpful.
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Sarah From United States
Double batches
September 8, 2019
We have been making these for quick some time. We are just curious if you can double the batch and if you double the batch do you use 4 cups sugar, 1.333 cups of corn syrups, 1 1/2 cups water and 2 drams of flavor

LorAnn's Response: Hi, Sarah! Thank you for taking the time to leave a review. We do have a larger batch recipe on the website (search item R0196).
0 of 0 people found this review helpful.
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Gin From Cali
add-ins
August 29, 2019
Hi, I've been using this recipe and it's great! My question is whether you can add in other ingredients--crumbles of dried fruit, cocoa powder or cinnamon? If so, at what point would you add it? Or would those change/ruin the texture of the candy?

LorAnn's Response: Hi, Gin! You could sprinkle cocoa powder or cinnamon on the candy once it is nearly set up. We advise caution when adding crumbles of dried fruit. Some have a sugar coating that will cause your hard candy to revert and crystallize.
0 of 1 people found this review helpful.
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HEIDI From Minnesota
I made suckers 2 weeks ago and put them in small lollipop bags and ribbon tied. They now look like a wet and crystalized
August 25, 2019
Can they be saved?

LorAnn's Response: Hi, Heidi! Unfortunately, the candy cannot be saved. Sugar loves to absorb moisture and revert back to its crystallized form. That makes humidity one of the biggest issues when making hard candy. Try replacing the corn syrup in your recipe with Hi-Sweet. Hi-Sweet is a corn syrup replacement and is resistant to humidity.
3 of 3 people found this review helpful.
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Luisa From Sarnia, Ontario, Canada
I stumbled on this recipe while looking for ideas
August 6, 2019
I am a culinary student, taking professional baking course. Our exam consists of a 3 layer cake of our design and decorate it. I used the sparkling wine flavoring and followed your recipe and WOW, these are great. I will continue to use this recipe when making hard candy!
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Adelle John From United States
I used this to make Medical Marijuana Edibles
July 23, 2019
It works great, I used a dram of Peppermint oil and about 1/4th teaspoon Bergamot oil. My brother loves them and he gave them to a friend who asked for the recipe. Gave him your website as well. Excellent flavors. I also got some molds from you. Thanks.
12 of 19 people found this review helpful.
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JJ From Florida
Great recipe!
July 9, 2019
Love this for lollipops! I tried it with the raspberry flavoring oil and it was great. However, I tried using a cherry emulsion on another batch and it had a bitter after taste. Will this only work with flavor oils?

LorAnn's Response: Hi, JJ. Our emulsions have too much water to be used in hard candy. For a delicious cherry hard candy, try our Washington Cherry Super Strength!
2 of 2 people found this review helpful.
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Saj From CDQDV
Fab recipe!
July 7, 2019
My lollipops tasted delicious and had the perfect crunch. This recipe is perfect. The only problem I had was that there are lots and lots of tiny bubbles that can be seen. Any ideas on how i can remedy this?

LorAnn's Response: Hi, Saj. Try pouring your cooked sugar into a heat safe, Pyrex type measuring cup, and placing it into an oven set at 250 for a few minutes. This will allow the bubbles a chance to escape while keeping the sugar hot enough to pour.
6 of 7 people found this review helpful.
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Tumor From United States
What to do
June 28, 2019
Lately I have been making quite a few suckers. Every once in awhile a patch will have extra liquid( an oil or something) that forms under the sucker after I pour it. Do you know what is causing this?

LorAnn's Response: Hello! Pooling can be caused by too much non-stick spray or oil being added to the cavities before pouring the sugar. Just a light coating should do the trick!
3 of 3 people found this review helpful.
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Hollis From Alabama
Love the candy
June 6, 2019
Hey i love the candy recipe but was wondering what ya'll would suggest the proper amount of sour additive to make the candy not weak of a sour or not to strong of a sour flavor.

LorAnn's Response: Hi, Hollis! Glad to hear you enjoy the recipe. Too boost the flavor without making it too sour, try adding 1/2 teaspoon of citric acid once the temperature has dropped back down to 265. Adding it too soon will cause the citric acid to burn.
8 of 8 people found this review helpful.
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Logan From Ohio
Great Recipe!
June 3, 2019
I made grape, blueberry, orange, lemon, raspberry, strawberry, and bourbon. Followed the recipe exactly. Turned out AMAZINGLY! My coworkers were all amazed. I will absolutely keep making these. Thanks for the great flavors and recipes!
0 of 0 people found this review helpful.
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Sophia From United States
Are these recipes available on grams?
May 31, 2019
Are these recipes for people to try just inside the USA? What is a cup exactly? Why can’t you use the universal measure of grams?
6 of 33 people found this review helpful.
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Sophia From United Kingdom
How to achieve crystal clear candy?
May 30, 2019
Hi. I would really love to know how to make my candy clear as glass. So far they have turned yellowish and even amber colour. I realise the longer you leave it cooking the darker and more caramelised but what about when removing at 300? It’s still yellowish not clear as glass.

LorAnn's Response: Hello, Sophia. Traditional sugar must be cooked to the hard crack stage to make hard candy. Because sugar carmelizes, the candy will always have a pale yellow tint when reaching this temperature. For clear candy, try using Isomalt. Isomalt is often used by sugar artists becasue it does not carmelize, so it stays clear. It is also more resistant to humidity, so your candy will be less sticky. However, Isomalt is about half as sweet as sugar, and will result in a finished candy that tastes a bit different than traditional hard candy.
4 of 4 people found this review helpful.
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steph From Canada
recipe details please
May 8, 2019
what's the calorie intake for this recipe

LorAnn's Response: Hi, Steph! There are approximately 60 calories per 15 gram serving.
1 of 1 people found this review helpful.
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Alyssa H From Austin
How long do these last?
May 8, 2019
I’m making these as a practice round before my daughter’s party next month. I’m wondering, how long will they last if properly stored? I’d hate for a perfect batch to go to waste if I can’t store them for too long.

LorAnn's Response: Hello, Alyssa. Hard candy can last quite a while. The biggest challenge with hard candy is moisture. Keeping your candy stored in dry conditions is best as humidity will turn your candy sticky.
1 of 1 people found this review helpful.
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Donielle From Ohio
Love em
May 7, 2019
I love the flavors you have... about how long do I boil it for to reach 260°? I do not have a thermometer

LorAnn's Response: Hi, Donielle. It is difficult to give an estimated time. Factors like pan-type, stove, and elevation can all play a part in how long your batch will take to reach 260. We highly recommend using a thermometer for an accurate result.
0 of 1 people found this review helpful.
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James From United States
Love your flavors
April 17, 2019
Love your flavors. I was also wondering how many lorann rectangle jewel molds does this recipe fill up? I've ordered 6 lorann jewel molds and was wondering if I need to prepare all of them for this recipe or just 3 of them would suffice?

LorAnn's Response: Hi, James! We recommend having 3-4 prepared molds before you start cooking! Thanks for the stars!
2 of 3 people found this review helpful.
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