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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 88 vote(s))
60 review(s) | Add your review!
Average Rating:
(Based on 88 vote(s))
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No cookie sheet From United States
No cookie sheet...... would a baking pan wrk for the hard crack candy
January 21, 2019
I used candy apple candy got it to right temperature but will it work in a baking pan

LorAnn's Response: That is a great question. You could use a baking pan, but depending on the dimension, you may end up with candy that is a bit thicker than usual.
0 of 0 people found this review helpful.
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Kim From Canada
How many lollipops does this make on average?
January 15, 2019
How many regular sized lollipops does this recipe make on average?

LorAnn's Response: Hi, Kim! The yield will depend on the mold you are using and the amount you pour into each cavity. We suggest having 3-4 molds prepped before you begin cooking.
1 of 1 people found this review helpful.
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Jayne From Krsvk
Frosted lollipop
January 3, 2019
Help I have been trawling the internet for ages to try and find how to make frosted effect candy lollipops can anyone help

LorAnn's Response: Hello, Jayne. Are you referring to more of an opaque lollipop? If that is the case, adding a few drops of white food coloring before any other color will do the trick. You could also brush the finished candy with a little silver or gold luster dust. If that is not the case, please contact Customer Care and we will be more than happy to assist you further.
1 of 1 people found this review helpful.
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Nicole From United States
Great recipe!
December 29, 2018
I followed your excellent recipe and finally got the flavor, size, and quality I was looking for. I love rose candy and hate trying to find it, I tried other recipes and no one mentioned to be careful adding the flavoring for fear of FLAVOR evaporation. Any chance you will offer rose extract/flavor?
0 of 0 people found this review helpful.
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Cheryl From Mitchell,Indiana
Perfect Every Time
December 27, 2018
I have been making "Glass Candy" for over 40 years, I use your version of the recipe to the "T" every time without any issues. This is the first time I have visited your site. I have always used only the LORANN brand with great satisfaction. Today I bought the 4oz bottle of cinnamon oil.
4 of 4 people found this review helpful.
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Cheryl From United States
wrong temperature
December 22, 2018
Hard crack stage is 320 degrees. I have been making this for 25 years and recently lost my recipe so used this site. I thought the temperature was wrong but went with it anyway and it was not hard crack but still edible. So next batch pulled right before 320 and it was perfect.

4 of 5 people found this review helpful.
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Chitea From Fraser, mich
To much oil on cookie sheet
December 18, 2018
I made hard candy but i put to much oil on cookie sheet, now the candy is sticking to each other, can i place the candy in a bag with powdered sugar to fix the stickiness?
3 of 3 people found this review helpful.
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Not hot From United States
Not hot enough.
December 16, 2018
I was wondering why my hard tack cinnamon oil candie is not hot .I put 2 drams in the batch and some pieces are hot some are not how long should I wait to put the oil in and will it help .

LorAnn's Response: Hello. We recommend adding the flavoring after the cooked sugar has been removed from the heat and the boiling has ceased. Adding the flavoring any sooner, when there is still lots of steam coming from the sugar, you will lose flavor to evaporation.
3 of 3 people found this review helpful.
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J.B From United States
Not hot enough??
December 15, 2018
I've been making candy for 20+ years. This year I decided to try Tart and Sour in some of my batches. I have made 4 batches and thrown every one of them away. They don't set up! Does the temperature need to be higher than Hard Crack, when adding the Tart and Sour?

LorAnn's Response: Hello, J.B.! The sugar should be cooked to the same temperature. Special care should be taken not to add too much of the Tart & Sour to your candy. Too much extra liquid can prevent your candy from setting up.
2 of 3 people found this review helpful.
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Craig K From Illinois
Still Soft
December 14, 2018
Can adding too much flavoring cause the candy to not get hard?

LorAnn's Response: Hi, Craig. That is a really great question. Adding too much liquid after the sugar has been cooked, flavoring, food coloring, or Tart and Sour, will prevent your candy from setting up correctly.
0 of 0 people found this review helpful.
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howard From United States
very easy
December 13, 2018
i love this candy very easy to make and lots of fun breaking it into small pieces i make it every year
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Mumto2 From US
waves marks
December 13, 2018
This is a great recipe but can I ask why have my lollipops dried with wave lines on the top of them?

LorAnn's Response: That is a great question. If you are pouring your candy at a lower temperature, the sugar is thicker and may not completely smooth out before setting.
0 of 0 people found this review helpful.
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Patsy From South Africa
Help! Hard Candy is bending in the heat
December 9, 2018
Hi There, Please help? I have made several batches of the hard candy and the recipe is great but within a day or two the lollipops begin to bend in the heat.....if I do not lie them flat in a cold box they bend. Is there anything I can add to the recipe to stop this from happening? Thank you.

LorAnn’s Response: Hello, Patsy. That is a great question. We have a few products that can help your candy if you live in a warm, humid climate.

Hi-Sweet is often used in place of liquid corn syrup to reduce stickiness caused by humidity. The conversion rate is as follows: 1 cup of Hi-Sweet is equivalent to 2/3 cups of liquid corn syrup. For more information, search item 6045.

Instead of using traditional granulated sugar to make hard candy, you may be interested in trying Isomalt. Isomalt is a reduced calorie sweetener that does not crystallize and is resistant to high humidity. For more information, search item 2235.

0 of 0 people found this review helpful.
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Joyce From United States
Anise oil crystalized
December 8, 2018
When I bought my oil it was liquid. I went to use it, it completely crystalized. What caused it and would warmth make it liquid again.

LorAnn's Response: Hello, Joyce. That is a great question and one that we receive often. Pure Anise oil crystallizes at 59 degrees. There is nothing wrong with the oil; it simply needs to be warmed up. You can hold the bottle under warm water or even hold it in your hands to bring the temperature up. Then, shake the bottle to return it to its original form. We have noted this on the anise bottle labels.


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Kricket From Parkersburg WV
Weak flavor
December 2, 2018
I made 2 batches of candy tonight. First I made anise. It steamed and seems like all the flavor evaporated. My next batch was grape. I made sure the bubbles subsided before adding the flavoring but the flavor was still very weak. How can I fix this?

LorAnn's Response: Hello, Kricket. When adding the flavor, you want to make sure the boiling action has ceased, and the steam decreases as flavor is lost through evaporation. If you would like add a boost to the fruity flavors, we recommend using Citric Acid (item 6040) or Tart and Sour Flavor Enhancer (item 6035).
2 of 2 people found this review helpful.
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Frustrated in Pittsburgh From United States
Coloring candy nightmare
November 30, 2018
I make the hard tack candy every year and always have trouble trying to color the candy to color it. I can never get the color I am going for. Cotton Candy is clear so I added Blue coloring and it came out light green!!! I need some chart that tells how many drops for each color wanted. Help!

LorAnn's Response: Hello. Coloring hard candy can be a bit tricky. You will need to take into account the pale yellow color the sugar will be once it reaches the hard crack stage. To achieve blue using the liquid color, you may want to mix in 1 drop of violet to help neutralize the yellow before adding the blue. If you would like additional assistance, please contact Customer Care at 1-800-862-8620.
5 of 5 people found this review helpful.
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Orlis From United States
Wonderful recipe
November 24, 2018
Can this recipe be halved or doubled?

LorAnn's Response: Hi, Orlis! If you are looking for a smaller batch, try our Microwave Hard Candy Recipe (item R0199). For a larger batch, try our Large Batch Hard Candy Recipe(item R0196). Thank you for the stars!
2 of 2 people found this review helpful.
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Pamela Zbollerud From Michigan
Lollipops
November 24, 2018
Love using your oils. We have been using your wonerful oils for over forty years! Won’t try anything else. I am a great gramma and have over 50 antique cast metal molds. Your candy receipes and oils make the most beautiful 3D. Lollies. Thank you.
3 of 3 people found this review helpful.
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Meg From Newcastle, ON
Having a hard time with this :(
November 23, 2018
I tried this recipe 3 times.
Not exactly sure if you go from medium heat to max High or medium high at boil. I have a candy thermometer but it never reaches past 225 F and it ended up buring each time.? It's in a medium sized (2 quart) pot as I've seen recommended, I don't know what's wrong :(

LorAnn's Response: Hello, Meg! A 2 quart pan with a heavy bottom over medium is recommended. Reaching the hard crack stage does take some time, but it shouldn't be burning. It sounds like your thermometer may not be working correctly. A good test is placing your thermometer in a pot of boiling water. The thermometer should read 212 degrees. If it doesn't, we recommend replacing your thermometer. If you would like additional assistance, please contact Customer Care at 1-800-862-8620.
1 of 1 people found this review helpful.
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Dennis From Canada
Butter Rum and Root Beer
November 23, 2018
I made a batch of butter rum and root beer candy this afternoon using your oils and the recipe is magic! Directions were perfect. I have about 20 other flavours of yours that i am going to try. Thank you for the recipe.
0 of 0 people found this review helpful.
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