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 180 vote(s))
126 review(s) | Add your review!
Average Rating:
(Based on 180 vote(s))
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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.
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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!
2 of 2 people found this review helpful.
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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!
1 of 1 people found this review helpful.
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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.
0 of 0 people found this review helpful.
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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.
0 of 0 people found this review helpful.
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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.
1 of 1 people found this review helpful.
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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.
0 of 0 people found this review helpful.
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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.
3 of 3 people found this review helpful.
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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.
4 of 5 people found this review helpful.
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Marie-Eve From Canada
Why is my candies bitter?
May 22, 2020
I love this recipe! Candies are hard and not sticky at all.
However, I have used your pomegranate flavor oil and the taste is so bitter. It tastes like cough syrup! Do you have any helpful tips for me please?

LorAnn's Response: Hi, Marie-Eve. A bitter taste can come from adding too much flavor. However, it sounds like you have made this recipe several times before, and didn't experience this issue with other Super Strengths. Please contact Customer Care so we can learn more about your experience, 1-800-862-8620.
5 of 6 people found this review helpful.
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Dawn From United States
Question
May 11, 2020
Can I use grape or cranberry juice instead of water? Would that make it so that I can omit the colors and flavors?

LorAnn's Response: Hi, Dawn. Adding the food coloring is optional, but this recipe was formulated using of our candy flavors. To make sure you are getting good flavor and properly set candy, we recommend finding a recipe that was formulated specially for using fruit juices.
2 of 2 people found this review helpful.
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MiBettyBakem From EStl
A Little Help
April 14, 2020
How do I get the flavors REALLY fruity? Also, what is the easiest way to clean pot and utensils afterwards?

LorAnn's Response: Adding a little citric acid or Tart & Sour will help boost the fruit flavors. To clean the pot and utensils, simply soak them in warm water until the sugar dissolves.
16 of 17 people found this review helpful.
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Nicholas From Nebraska
Almost Perfect
March 30, 2020
I would say it turned out very well, but next time I am going to put more flavoring because it wasn't as strong as I wanted it to be but otherwise it worked very well
3 of 3 people found this review helpful.
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Phat Teddy From Coming. Georgia.
Sugar-free version ?
March 20, 2020
I am diabetic and I would like to know if there is a sugar-free version please.?

LorAnn's Response: Hello! We don't have a sugar-free recipe available, but we do offer a sugar-free mix. Search item 4215 for more information.
2 of 5 people found this review helpful.
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Jasmine Brown From United States Kentucky
I Like It
March 18, 2020
It turned out really good. I continue to use this recipe every time I make candy
8 of 8 people found this review helpful.
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Joey Lynn From United States
Hard candy mix??!!!
March 8, 2020
Hello, I've have your hard candy mix... I do not want to a make a full pound how do i 1/4 the recipe?

LorAnn's Response: Hi, Joey! We do not recommend dividing any of our mixes. Doing so will likely result in an uneven result. If you are looking to make a smaller batch of candy, try our microwave recipe.
1 of 6 people found this review helpful.
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Lesley From Uk
I Need A Sticky Solution?
February 24, 2020
Hi, I’m a relatively new candy maker and I’m having issues with the candy mixture sticking to the marble. What am I doing wrong? A lot of the mixture is left behind. HELP!! Thanks ??

LorAnn's Response: Hi, Lesley. Stickiness can be caused be a number of things. Make sure you calibrate your thermometer before beginning, so you are getting your candy cooked to the correct stage. Under-cooked sugar will be sticky. You also want to be sure that all sugar crystals are dissolved when cooking. If one stray granule sneaks into your cooked sugar, that whole batch can revert back to a crystallized form. If you are having issues with is sticking to the surface you are pouring it on, try adding just a touch of cooking spray to the surface. You don't want so much that it pools, just enough so that it has a sheen. You'll want to make sure it has plenty of time to properly set up before breaking it into pieces.
8 of 8 people found this review helpful.
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Mei From United States
Tiny Batches?
January 27, 2020
Would it be possible to make the candy syrup mixture as instructed, but when it's finished cooking, pouring it into several small pre-heated steel bowls to make multiple colors/flavors? Would it stay soft? And how much flavor would be needed for about 1/4 cup of each different kind I'd want to make?

LorAnn's Response: It is possible to split this recipe, after it is cooked, into 4 bowls. You would add 1/4 teaspoon to each bowl. Something to keep in mind, candy hardens very quickly, so you will need to work fast. Try keeping the bowls in an oven preheated to 250F when you are not actively working with them.
17 of 18 people found this review helpful.
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John From Wonderview
Quantity
January 18, 2020
I recently purchased some square molds from you and was curious how many squares this recipe makes?

LorAnn's Response: Hello, John. This mold has 64 cavities. The 1-dram recipe fills between 3-4 sheets. The number of squares will depend on how full you are filling the molds.
4 of 6 people found this review helpful.
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Sandy From United States
Great, but too sweet & sticky
December 25, 2019
Super yummy candy I made watermelon for my family on Christmas eve. followed all the recipe down to the t (thermometer correct about of cups etc) But it still was sticky when you would crack it in your mouth, I thought adding less water would work but ended up burning and ruining a batch. Also i ---

LorAnn's Response: Hi, Sandy! Working in a dry kitchen is super important when making hard candy. Even if your thermometer is correct and your measurements are correct, humidity will make hard candy sticky.
8 of 12 people found this review helpful.
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