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
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 135 vote(s))
100 review(s) | Add your review!
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(Based on 135 vote(s))
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EMK From Washington DC
Response on oil separating
December 7, 2019
Gini,

I’ve also experienced oil separating, but it seemed to be excess. The flavor is still probably incorporated. I think some of the flavors just don’t absorb the same amount. Does the candy taste flavored?
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Gini From United States
Oil separating
December 6, 2019
Hi! I was trying to make lollipop with your black cherry flavor. For some reason the the oil didn’t want to mix into the syrup regardless how hard I tried to stir/whisk everything together. Any suggestions? Thank you!
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Shelly From United States
Cake Batter With Sprinkles
December 4, 2019
Hi,We made Cake Batter rock candy. Our son came up with a awesome idea!! After pouring the candy on the foil, we waited about 3 minutes, we sprinkled the little beaded sprinkles that are in the Christmas colors, all over. It added some color and they didnt melt. Looks so festive for the holidays :)
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Jennifer From Wy
Great help
December 1, 2019
Good recipe
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Kay From United States
Storing the hard candy
November 27, 2019
Can I store different flavors together in ziploc bags? I am making a lot of different flavors for family and I would love to give them in bags. I really enjoy the different flavors and have fun making them for the grandkids and great grandkids.

LorAnn"s Response: Hello, Kay! You can store different flavors together. We do recommend keeping the fruit flavors together, and the mint flavors separate.
3 of 3 people found this review helpful.
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Barbara From Lubbock Texas
Everyone loves it!
November 26, 2019
I've been making this recipe for years. Family and friends love it!
0 of 0 people found this review helpful.
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Luis Herrera From Luis
Candy temperature
November 22, 2019
Why does the candy temperature on the packaging and website keep going up? It’s at 300 now. Doesn’t that burn the candy ?

LorAnn's Response: Hi, Luis! The sugar needs to reach hard crack stage to properly set up. That can range between 295 and 309F. We often suggest removing candy from the heat source prior to reaching this stage because the temperature will jump at the very end, and continue to climb, resulting in burnt candy if the pan is still on the heat source.
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Alicia From United States
Great candy! But cooled so fast!
November 15, 2019
I made this for the first time as I am experimenting with ways to use edible flowers. I was only able to get 4 lollipops into molds before the candy cooled down essentially hardening in the pouring cup I was using.... is there a way to prevent this? Can I keep it on the stove in between pouring?

LorAnn's Response: Hi, Alicia! If you When making candy, working fast is a must. If you pour the cooked sugar into a heated pyrex cup, the candy should stay pourable for longer.
5 of 5 people found this review helpful.
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Brenda From United States
Tart N Sour or Citric Acid
November 7, 2019
My family made hard candy with powdered sugar molds years ago.
My dau, cousin and myself are starting this tradition again. I have been thru your website read everything I could but confused on how/when to use the Tart N Sour vs Citric Acid. could you clarify when to use each of these?

LorAnn's Response: Hi, Brenda! Both Tart & Sour, and Citric Acid can be used for making hard candy. It all comes down to personal preference. The Tart & Sour contains citric, malic, and sodium citrate. That creates a more complex sour flavor compared to plain citric acid.
3 of 3 people found this review helpful.
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Amy From United States
sticky
November 7, 2019
I have been making this hard candy for 25+ years following my mother's and grandmother's traditions. It's only been the last 2-3 years I'm having trouble with the candy being sticky. I even had someone lose a tooth!! (yikes). I've tried EVERYTHING. Gone through 3-4 new and different thermometers

LorAnn's Response: Hi, Amy. Is it possible that your kitchen is humid? Even candy cooked to the correct temperature can become sticky in a humid environment. If possible, try opening a window or working with a dehumidifier.
4 of 4 people found this review helpful.
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Diamione From United States Colorado
Great Flavor! Fantastic Recipe!
November 5, 2019
I LOVE this recipe! My Friends and family also adore it and I have been making it a lot with various flavors!
I did have to half this recipe, I just can't pour all the sugar before it sets or overcooks. Works great! not the microwave recipe ;)
(1 c. sugar,1/3 c. syrup,6 Tbsp water,1/2 tsp flavor)
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Kristin From United States
Good recipe- taste questionable
October 27, 2019
The recipe makes a nice quality candy/lollipop- however I’m really struggling with the taste. After a few seconds of having the candy in your mouth it takes on a really bad chemical/harsh flavor and can’t figure out why. Any thoughts?? I’ve tried different flavors, increasing and decreasing amount
0 of 3 people found this review helpful.
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bethk From United States
rice syrup adjustment?
October 20, 2019
hi - i'd like to make this with brown rice syrup (assuming lundberg brand), what proportions would i use to make the bob? many thanks!

LorAnn's Response: Hi, Beth! We haven't tested our hard candy recipe using brown rice syrup. To be sure of the cooking temperature and conversion ratio, we suggest contacting Lundberg and asking if they have a hard candy recipe.
2 of 2 people found this review helpful.
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Maggie Cook From United States
Glow candy
October 17, 2019
Worked perfectly I added 3 tablets of crushed vitamin b12 to get a glow effect an it worked perfectly! I used the grape flavor for my trial run it does change the color so if your using grape I wouldn't bother adding any color but very blacklight reactive an taste great
5 of 5 people found this review helpful.
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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.
5 of 6 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.
2 of 2 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!
6 of 6 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.
2 of 3 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).
1 of 1 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.
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