Hard Candy Recipe - Large Batch

Hard Candy Recipe - Large Batch

Product Code: R0196

This recipe uses two 1-dram bottles or 2 teaspoons of super strength flavoring.

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RECIPE TIP:  Before you begin, have all ingredients and tools assembled and within easy reach of the stove.  The use of metal spoons and measuring utensils is recommended.

INGREDIENTS

3 3/4 cups granulated sugar
1 1/2 cup light corn syrup
1 cup water
2 1-dram bottles LorAnn flavoring oil (about 2 tsp.*) (or as desired)
LorAnn liquid food coloring about 1/2 teaspoon or as desired
Powdered sugar (optional)
Sucker bags (optional)
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

  1. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil. 
  2. In a large (4-quart) saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Early in the cooking process, you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush.
  3. Remove from heat precisely at 300º F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor and color. Stir to combine. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. 
  4. Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum foil. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Alternately, pour candy into prepared molds. Do not refrigerate. 
  5. Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. 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. 
*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.

Hard Candy and Lollipops - Large Batch


Hard Candy and Lollipops - Large Batch
By
This recipe makes nearly 4 lbs. of hard candy.
Ingredients
- 3 3/4 cups granulated sugar
- 1 1/2 cup light corn syrup
- 1 cup water
- 2 1-dram bottles LorAnn flavoring oil (about 2 tsp.*) (or as desired)
- LorAnn liquid food coloring about 1/2 teaspoon or as desired
- Powdered sugar (optional)
- Sucker bags (optional)
- Twist ties (optional)
- Use of a candy thermometer is recommendedPrep time:
Cook time:
Total time:
Yield: About 4 pounds of hard candy

Large Batch Hard Candy Recipe


Large Batch Hard Candy Recipe
By
This recipe uses two 1-dram bottles or 2 teaspoons of super strength flavoring.
Ingredients
  • 3 3/4 cups granulated sugar
  • 1 1/2 cup light corn syrup
  • 1 cup water
  • 2 1-dram bottles LorAnn flavoring oil (about 2 tsp.*) (or as desired)
  • LorAnn liquid food coloring about 1/2 teaspoon or as desired
  • Powdered sugar (optional)
  • Sucker bags (optional)
  • 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.
1. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil.2. In a large (4-quart) saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Early in the cooking process, you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into syrup.3. Remove from heat precisely at 300º F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor. Stir to combine. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.4. Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum foil. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Alternately, pour candy into prepared molds. Do not refrigerate.5. Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. 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.
Prep time:
Cook time:
Total time:
Yield: undefined

Hard Candy Recipe - Large Batch
Average Rating: 5
Votes: 9
Reviews: 4
(Based on 18 vote(s))
13 review(s) | Add your review!
Average Rating:
(Based on 18 vote(s))
We would love a review from you for this item!
Cheryl From United States
yield?
October 24, 2019
Hi. I was wondering how much this yields? 1/2 lb, 1 lb etc?

LorAnn's Response: Hi, Cheryl. This product yields approximately 1 1/2 pounds of finished candy.
2 of 2 people found this review helpful.
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KATHERINE From United States
Perfect
July 21, 2019
Worked like a charm added food coloring at 260 remove the heat at 300 once the boiling stop added the flavor everything works perfectly great recipe
4 of 5 people found this review helpful.
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Gia From United States
Wont set right
July 16, 2019
I made this recipe twice and both times the candy wouldnt set to the point that it hardened. What do i do?

LorAnn's Response: Hello, Gia. There are a few things that will prevent your candy from setting-up properly:

1. The candy wasn't cooked to a high enough temperature. The cooked sugar must reach the hard crack stage. We recommend calibrating your thermometer before each use for a proper reading. A thermometer that is off even a few degrees can result in candy that is either too soft, or burnt.
2. Humidity is a huge factor when making candy. Candy will draw in moisture from the air and cause the candy to remain soft. You may want to try working with a fan in your kitchen, or waiting for a day when the humidity is low.
2 of 2 people found this review helpful.
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Frustrated From Canada
Burnt
March 23, 2019
So I have tried this recipe twice. Both times it burnt. Even bought a new thermometer. Not sure whats happening. Cooked on medium.

LorAnn's Response: Sorry to hear you are having a difficult time with this recipe. We recommend using a high-quality, heavy-bottomed pan over even-heat to prevent burning. Even a new thermometer can be off a few degrees. We recommend calibrating your thermometer for a proper reading. 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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Dianne From Columbus Ohio
Hard candy
February 1, 2019
My husband bought me a marble slab and I used it for the first time and worked out great. You still spray it with Pam like you do on a cookie sheet. And we used a pizza cutter to score the candy then when it cooled we broke the candy in pieces.
3 of 3 people found this review helpful.
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Dawn From United States
Lorann oils
December 10, 2018
I have been making Hardmeyer candy for over 30 years. When I put the oils in I have all ways stirred it in and have never had a problem.
6 of 7 people found this review helpful.
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Karen From United States California
Pink Lollipops turned orange
December 9, 2018
I made the lollipops and I added vanilla extract then the your pink coloring. while the lollipops came out perfectly and were delicious, they were orange instead of pink. Was it the vanilla extract?

LorAnn's Response: Hi, Karen! Thank you for taking the time to leave your feedback. Yes, the deep caramel color of vanilla will alter the color of your candy and prevent any added color from being true to name. We suggest using a touch of our Bavarian Cream Super Strength flavoring instead of vanilla extract. Bavarian Cream will add a great vanilla flavor, but lacks that strong color that traditional extract has, so any color you add to your candy won't be altered.
6 of 6 people found this review helpful.
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Deidre From United States
What size cookie sheet
December 9, 2018
I just made my first batch of cinnamon rock candy. I used the large batch recipe. What size cookie sheet do you use? I used 9x13. I thought I would have enough for 2 pans. I did not. And is it suppose to be super thick when pouring?

LorAnn's Response: Hi, Deidre! The large batch recipe should be enough to pour on 2 18x13 inch pans and yield a candy thin enough to easily break up once set. It sounds like your cooked sugar was a little too cool when poured. It should be about the same consistency as maple syrup.

5 of 6 people found this review helpful.
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Karen From Tennessee
Staying mixed
November 25, 2018
I have found that if you stir the candy until all steam is gone that the cinnamon oil stays mixed a lot better. You won’t get a whole lot of hot spots!??
14 of 14 people found this review helpful.
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Candy From United States
Didn’t stay mixed
April 14, 2018
The texture was great, but the cinnamon oil didn’t stay mixed in the candy. It separated and sort of floated on top of the syrup as it hardened. The outside of the candy is painfully spicy and the inside is unflavored. Not sure what went wrong.

LorAnn's Response: Hi, Candy! Thank you for taking the time to give us your feedback. While cinnamon does tend to be more difficult to incorporate into hard candy compared to other flavorings, it remains one of our more popular flavors. We do have two other cinnamon type flavors in our Super Strength line, Hot Cinnamon (item 0332) and Cinnamon Roll (item 0212) if you are interested in trying an alternative.
3 of 10 people found this review helpful.
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abby From canada
Help
March 17, 2018
Does lorannoils have any videos on how to make hard candy lollipops with their own products?

LorAnn's Response: Hello, Abby. Yes, we have a few really great videos showing how to make lollipops using our flavorings. You can find these by going to Recipes section and clicking on "Recipes with Videos." We have a video for the Cinnamon Lollipops and another under the Hard Candy recipe. You can use any of the Super Strength flavors and any mold suitable for hard candy for both of these.
3 of 3 people found this review helpful.
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L.MILLER EXC.INC From United States Florida
Parchment Paper
March 5, 2018
Tracy, like you, I too have made Stained Glass Christmas Candy for years. What an awesome discovery when I poured out on plain Parchment Paper. OMG! No waste of aluminum foil, confectioners sugar and such an easy clean up! Make Peanut Brittle with it, too!
12 of 12 people found this review helpful.
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Tracy From Michigan
A Christmas Tradition
December 15, 2017
I've made this for 30 years! I pour it out on powdered sugar, which has been pressed down into large sheet pans. The powdered sugar makes it so the candy doesn't stick together--great for longer storage. I make a dozen batches, mix it a huge container, and gift friends and neighbors.
23 of 27 people found this review helpful.
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