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 108 vote(s))
77 review(s) | Add your review!
Average Rating:
(Based on 108 vote(s))
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JJ From Florida
Great recipe!
July 9, 2019
Love this for lollipops! I tried it with the raspberry flavoring oil and it was great. However, I tried using a cherry emulsion on another batch and it had a bitter after taste. Will this only work with flavor oils?
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Saj From CDQDV
Fab recipe!
July 7, 2019
My lollipops tasted delicious and had the perfect crunch. This recipe is perfect. The only problem I had was that there are lots and lots of tiny bubbles that can be seen. Any ideas on how i can remedy this?
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Tumor From United States
What to do
June 28, 2019
Lately I have been making quite a few suckers. Every once in awhile a patch will have extra liquid( an oil or something) that forms under the sucker after I pour it. Do you know what is causing this?

LorAnn's Response: Hello! Pooling can be caused by too much non-stick spray or oil being added to the cavities before pouring the sugar. Just a light coating should do the trick!
1 of 1 people found this review helpful.
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Hollis From Alabama
Love the candy
June 6, 2019
Hey i love the candy recipe but was wondering what ya'll would suggest the proper amount of sour additive to make the candy not weak of a sour or not to strong of a sour flavor.

LorAnn's Response: Hi, Hollis! Glad to hear you enjoy the recipe. Too boost the flavor without making it too sour, try adding 1/2 teaspoon of citric acid once the temperature has dropped back down to 265. Adding it too soon will cause the citric acid to burn.
6 of 6 people found this review helpful.
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Logan From Ohio
Great Recipe!
June 3, 2019
I made grape, blueberry, orange, lemon, raspberry, strawberry, and bourbon. Followed the recipe exactly. Turned out AMAZINGLY! My coworkers were all amazed. I will absolutely keep making these. Thanks for the great flavors and recipes!
0 of 0 people found this review helpful.
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Sophia From United States
Are these recipes available on grams?
May 31, 2019
Are these recipes for people to try just inside the USA? What is a cup exactly? Why can’t you use the universal measure of grams?
4 of 22 people found this review helpful.
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Sophia From United Kingdom
How to achieve crystal clear candy?
May 30, 2019
Hi. I would really love to know how to make my candy clear as glass. So far they have turned yellowish and even amber colour. I realise the longer you leave it cooking the darker and more caramelised but what about when removing at 300? It’s still yellowish not clear as glass.

LorAnn's Response: Hello, Sophia. Traditional sugar must be cooked to the hard crack stage to make hard candy. Because sugar carmelizes, the candy will always have a pale yellow tint when reaching this temperature. For clear candy, try using Isomalt. Isomalt is often used by sugar artists becasue it does not carmelize, so it stays clear. It is also more resistant to humidity, so your candy will be less sticky. However, Isomalt is about half as sweet as sugar, and will result in a finished candy that tastes a bit different than traditional hard candy.
4 of 4 people found this review helpful.
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steph From Canada
recipe details please
May 8, 2019
what's the calorie intake for this recipe

LorAnn's Response: Hi, Steph! There are approximately 60 calories per 15 gram serving.
0 of 0 people found this review helpful.
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Alyssa H From Austin
How long do these last?
May 8, 2019
I’m making these as a practice round before my daughter’s party next month. I’m wondering, how long will they last if properly stored? I’d hate for a perfect batch to go to waste if I can’t store them for too long.

LorAnn's Response: Hello, Alyssa. Hard candy can last quite a while. The biggest challenge with hard candy is moisture. Keeping your candy stored in dry conditions is best as humidity will turn your candy sticky.
1 of 1 people found this review helpful.
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Donielle From Ohio
Love em
May 7, 2019
I love the flavors you have... about how long do I boil it for to reach 260°? I do not have a thermometer

LorAnn's Response: Hi, Donielle. It is difficult to give an estimated time. Factors like pan-type, stove, and elevation can all play a part in how long your batch will take to reach 260. We highly recommend using a thermometer for an accurate result.
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James From United States
Love your flavors
April 17, 2019
Love your flavors. I was also wondering how many lorann rectangle jewel molds does this recipe fill up? I've ordered 6 lorann jewel molds and was wondering if I need to prepare all of them for this recipe or just 3 of them would suffice?

LorAnn's Response: Hi, James! We recommend having 3-4 prepared molds before you start cooking! Thanks for the stars!
2 of 2 people found this review helpful.
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Roze From United States
Silicone Mould
April 17, 2019
Love love working with your Flavours. This recipe Is perfect. I just wanted to know if you had any idea why the side of the lollipop that lies in the silicon mould is not shiny but abit opaque and flatter? Is there any way of preventing back this. The side that is visible from the top is perfect

LorAnn's Response: Hello, Roze! We recommend spraying your silicone molds before pouring your candy so they are less likely to adhere to the mold.
1 of 1 people found this review helpful.
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Dianne From Arkansas
Question
March 8, 2019
Is the water necessary? Does it affect the hardness of the candy?

LorAnn's Response: Hi, Dianne! That is a great question. The purpose of the water is to dissolve the sugar crystals. Even one undissolved sugar crystal can cause your whole batch to revert back to its crystallized form. The water will cooked out by the time the temperature reaches the hard crack stage. If you are experiencing soft candy, it is possible the temperature didn't get high enough. We always recommend calibrating your thermometer before you begin to ensure an accurate reading. Another factor with soft candy is humidity. Hard candy likes to draw in moisture from the air. Try storing your candy in an airtight container to minimize exposing your candy to humid air. Thanks for the stars!
2 of 3 people found this review helpful.
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Sofia From Guatemala
I have used Lorann flavor but the candy doesn’t seem to taste as the flavor chosen but still as caramel. What can I do for the candy to have the flavor of my desire?
February 12, 2019
I have used Lorann flavors for my lollipos but they don’t seem to taste as the desired flavor but only the caramel. What can I do So the candy tastes as the flavor desired?

LorAnn's Response: Hello, Sofia. If you are experiencing a caramel flavoring, you may be cooking the sugar past the hard crack stage and into caramelization. We always recommend calibrating your thermometer before you start to be sure you are getting an accurate reading. Additionally, the flavoring should be added after the cooked sugar has been removed from the heat source and all of the boiling action has ceased so you don't lose flavoring through evaporation. Hope this helps!
2 of 2 people found this review helpful.
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Becky From United States
Substituting Splenda?
February 8, 2019
I always use this recipe for my Christmas candy. Now, I want to make Valentine suckers for kids at church. One child is diabetic. Can I substitute Splenda?

LorAnn's Response: Hi, Becky! Sugar-substitutes don't caramelize in the same way granulated sugar does. If you are looking for a sugar free option, check out our Sugar-Free hard candy mix (search item 4215).
1 of 2 people found this review helpful.
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Chelsea From United States
First Time making Hard Candy Christmas 2018
February 6, 2019
My mom used to make hard candy every year around Christmas time, but I think we kinda stopped doing that when my grandparents passed away in 2004 and 2008. Finally made some Xmas 2018. Took me back to my childhood :') This was my first time making hard candy, so I felt proud of myself :)
2 of 2 people found this review helpful.
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Sarah From Fl
Halfing the batch
February 2, 2019
Can you cut the recipe in half? I only have 2 molds..

LorAnn's Response: Hi, Sarah! If you are looking for a smaller batch size, you may be interested in our microwave version (search item R0199). Another option is to pour the remaining sugar onto a lightly-greased cookie sheet.
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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.
1 of 2 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.
5 of 6 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.
3 of 3 people found this review helpful.
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