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 154 vote(s))
109 review(s) | Add your review!
Average Rating:
(Based on 154 vote(s))
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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.
6 of 7 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.
3 of 4 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.
6 of 8 people found this review helpful.
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B.R. From United States
Cotton Candy
December 24, 2019
1rst time in my life I've made hard tack (64-male). Easy peasy by directions provided by website. Will never buy hard tack again.
3 of 3 people found this review helpful.
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Debby Wright From United States.
perfect for shaker cookies
December 22, 2019
I wondered if I can remelt this candy. I poured the extra onto aluminum foil. And wondered if I can remelt it for stained glass cookies.
0 of 1 people found this review helpful.
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Jamie From United States
Cinnamon oil
December 21, 2019
Has anyone made cinnamon candy and experienced jt being as strong as before
7 of 9 people found this review helpful.
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Pat From United States
Great
December 21, 2019
I have used this recipe for years. Love it
3 of 4 people found this review helpful.
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Kathleen From Iola ks
Oily on back of candy
December 20, 2019
It looks beautiful but the spray needs to be wiped off the back, so what am I doing wrong?

LorAnn's Response: Hi, Kathleen! It's possible that too much spray is being used. The coating should be very light and not pool in mold cavities.
1 of 2 people found this review helpful.
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cindy From michigan
double batch
December 11, 2019
how to double hard candy recipe

LorAnn's Response: Hi, Cindy! If you are looking for a larger batch, search item R0196, our Large Batch Hard Candy Mix.
4 of 5 people found this review helpful.
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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?
0 of 0 people found this review helpful.
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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!

LorAnn's Response: Hi, Gini! Some of the flavors are heavier than others. As long as you are waiting until the boiling ceases to add the flavor, your candy should set with good flavor.
2 of 2 people found this review helpful.
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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 :)
9 of 9 people found this review helpful.
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Jennifer From Wy
Great help
December 1, 2019
Good recipe
1 of 2 people found this review helpful.
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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!
1 of 3 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.
3 of 4 people found this review helpful.
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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.
11 of 11 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.
5 of 6 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.
5 of 5 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)
4 of 4 people found this review helpful.
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