Hard Candy Made with Hi-Sweet (Corn Syrup Replacement)
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Hard Candy Made with Hi-Sweet (Corn Syrup Replacement)

Product Code: R0193

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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

2 cups granulated sugar
4 ounces (1/2 cup) warm water
1 cup Hi-Sweet powder
1 dram LorAnn super strength flavoring (1 tsp.) (or as desired)
LorAnn liquid food coloring (as desired)
1/8 teaspoon citric acid (if desired, to enhance fruit flavors)
Powdered sugar (optional)
Sucker bags (optional)
Twist ties (optional)

DIRECTIONS

Hard candy making requires the use of very high cooking temperatures. Caution should be used at all times to avoid being burned.
  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, Hi-Sweet, 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. 
*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 Made with Hi-Sweet


Hard Candy Made with Hi-Sweet
By
Humidity making your candy sticky? Use Hi-Sweet (corn-syrup replacement)!
Ingredients
  • 2 cups granulated sugar
  • 4 ounces (1/2 cup) warm water
  • 1 cup Hi-Sweet powder
  • 1 dram LorAnn super strength flavoring (1 tsp.) (or as desired)
  • LorAnn liquid food coloring (as desired)
  • 1/8 teaspoon citric acid (if desired, to enhance fruit flavors)
  • Powdered sugar (optional)
  • Sucker bags (optional)
  • Twist ties (optional)
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
(Based on 8 vote(s))
7 review(s) | Add your review!
Average Rating:
(Based on 8 vote(s))
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Meghan From Canada
Highly Recommended!
April 4, 2021
I love this stuff for making candy.

My only question is every time I try to make a double batch it ends up turning very chunky and off texture. Are double batches not possible, or is there a trick I should be trying?
2 of 2 people found this review helpful.
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Tay From Canada
Not working for high humidity
September 2, 2020
Hi, I purchased this as I heard it does wonders for high humidity environments. I am working in a kitchen with 70-80 humidity. I tried this recipe and the lollipops still came out very sticky, same as with regular corn syrup. Am I doing something wrong? Thanks

LorAnn's Response: Hi, Tay! Even when working with Hi-Sweet, it is important to make sure your temperature reads correctly. Be sure to calibrate it before you start cooking. If your don't cook the sugar high enough, the candy won't set properly.
2 of 2 people found this review helpful.
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Dakota From United States
Like
August 27, 2020
I like results with the corn syrup solids but the mixture is too thick for me. I want to sub only part (20%) of the corn syrup with the hi-sweet. With equivalency of 1C=2/3C my batches tend to come out bendable with a partial substitution. Any advice to sub part of the corn syrup? Water amt?

LorAnn's Response: Hi, Dakota. For proper sugar inversion, we recommend going with liquid or powdered corn syrup.
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Mary.B From Canada
Question
August 19, 2020
Can we make hard candy with fresh fruit juice? I tried once but it turend out sticky and not solid enough!
When Should i add citric acid?
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Laura From Concord nh
Question regarding volume
June 13, 2020
The package is sold per weight and used in volume. How many batches using the 1 cup recipe can 1 pound make?

LorAnn's Response: Hi, Laura! One pound of Hi-Sweet is approximately 2 3/4 cups. You would be able to make 2 complete batches.
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Mindy From USA
Great products!
May 24, 2020
Just wondering how much this recipe yields?
Also, do you have any instructions on how to use this in other sweets besides hard candy? I cannot find anything online ANYWHERE!

LorAnn's Response: Hi, Mindy! Hi Sweet is a liquid corn syrup replacement. The conversion rate is 1 cup Hi Sweet = 2/3 cups liquid corn syrup.
4 of 4 people found this review helpful.
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Darlene From Canada
best stuff ever...
March 7, 2020
I just love this stuff. It make it so much easier and faster to make gummies, hard candy and such.. I just wished there was nutritional info and a bit more instructions on how you use it OTHER than the recipe for hard candy.

LorAnn's Response: Hi, Darlene. We are working to put nutritional information on the product pages. In the meantime, please contact Customer Care at 1-800-862-8620 for the nutritional information. For recipe inspiration, visit our recipe section. We have tons of great recipes that use our Super Strength flavors in applications other than hard candy.
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