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 98 vote(s))
70 review(s) | Add your review!
Average Rating:
(Based on 98 vote(s))
We would love a review from you for this item!
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.
0 of 0 people found this review helpful.
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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.
0 of 0 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.
0 of 0 people found this review helpful.
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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 1 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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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?

LorAnn's Response: Hi, Nicole. We do have a Rose Fragrance that happens to be a food grade product. It is possible to use this in our hard candy recipe, but with floral flavors, we recommend using the product sparingly.
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.
5 of 5 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.

7 of 16 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?

LorAnn's Response: Hello, Chitea. We suggest trying to blot some of the oil off the candy and then tossing it with powdered sugar. Thanks for the stars!
4 of 4 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.
4 of 4 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 4 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.
4 of 4 people found this review helpful.
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