Hard Candy Recipe - Large Batch
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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 36 vote(s))
26 review(s) | Add your review!
Average Rating:
(Based on 36 vote(s))
We would love a review from you for this item!
Maz From Australia
How much from each batch
June 8, 2021
Hi, I am making these for my friends and I just wanted to ask how many sweets are made in this batch?

LorAnn's Response: Hello, Maz! This recipe makes approximately 2 1/2lbs of finished candy. The number of pieces will depend on the size of the molds you use.
2 of 2 people found this review helpful.
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Candy Adventure From Arizona
Cinnamon oil separated.
May 12, 2021
The oil stayed at the top and didn’t mix well into the candy. I tried to stir and stir to incorporate the oil but it didn’t mix well.
1 of 3 people found this review helpful.
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Helppp! From United States
Helpppp
February 4, 2021
I actually have the hard candy mix i wanted to half the recipe how much of the mix should I use??

LorAnn's Response: Hello! To ensure a consistent result, we do not recommend splitting up our hard candy mixes. For a smaller batch, you may be interested in our microwave recipe, which is about half the size of our 1-dram mix.
2 of 2 people found this review helpful.
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June From United States
is cinnamon oil a respiratory irritant?
January 27, 2021
I make hard candy 3-5 times a year. I use 1 dram, as it is very potent.

I made 2 batches the other day, got a sore throat and sniffles and sneezes. still have after 2 days. Could this be from the cinnamon oil? I see where you caution against the rising steam. wore a mask during round 2

LorAnn's Response: Hi, June! We're sorry you are experiencing discomfort. Our cinnamon is highly concentrated and can cause irritation and a burning sensation similar to the oil of a fresh chili pepper. If the burning sensation persists, we recommend seeking medical attention.
1 of 1 people found this review helpful.
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Sarah From United States
Couple changes
December 28, 2020
I have found that for that nice hard crack I wait until it hits 310 then I add the cinnamon (thats what I make) and then the food coloring. Comes out perfect every time.
3 of 3 people found this review helpful.
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Tim From Maryland
First time
December 19, 2020
This candy is as much a part of my childhood as Santa. After my mom couldn’t do it anymore my brother took over and he’s the real expert. Mom has been gone for almost 15 years now. With COVID keeping us apart this year, I’m going to give it a shot my self. Wish me luck! Cinnamon is the bomb!!
4 of 4 people found this review helpful.
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Jeannie From United States
trying to make sour candies
December 18, 2020
Added the citric acid when told to, turned the whole batch from a beautiful purple to a yuckie brown. The flavor is so weak not any sour nor any raspberry....just sweet....any ideas for next time? HELP PLEASE

LorAnn's Response: Hi, Jeannie. When adding cirtic acid to hard candy, you'll need to wait until the cooked sugar cools to 250 degrees F. Otherwise, the citric acid will burn.
2 of 2 people found this review helpful.
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Charlotte From Kingsbury
Turns back to sugar
December 11, 2020
I may hard candy for 45 years using LorAnn oils. This time three batches have gone back to sugar soon as I pour them looks perfect for 2 seconds and then it starts a strange bubbling and get just like sugar with cinnamon poured on it. Stays in a slab I have changed pans, sugar cake coloring .

LorAnn's Response: Hi, Charlotte. We're sorry to hear you are havng some trouble with your candy. It sounds like it is recrystallizing for some reason. A few common reasons are there were undissolved sugar crystals in the pan that were reincorporated into the batch. This will cause a batch of candy to revert to its crystallized form. Reusing utensils can also cause this as they often have undissolved sugar on them.
5 of 6 people found this review helpful.
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Ben From United States
Flavor Question
September 29, 2020
I've tried the recipe twice now. The look and consistency have been perfect, but for some reason the flavor has been really light both times. Watermelon once, peach the second, both your superstrength line. Should I be cooking the syrup more before adding the flavoring?

LorAnn's Response: Hello, Ben. Thank you for taking the time to leave a review. The syrup should be cooked to the hard crack stage. Flavor loss will occur through evaporation, so it's important to wait until the candy stops boiling and steaming. The temperature at this point is usually around 265 degrees F. You can also add a little citric acid at this point to give the candy a little boost.
5 of 5 people found this review helpful.
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Sandra Claus From North Pole
Never fails to please
August 7, 2020
I've been using this recipe for more than 20 years. It never fails to delight both young and old
7 of 7 people found this review helpful.
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Tabitha G. From Virginia
Mixing flavors
July 12, 2020
I have used LorAnn oils for many years to make candy but I have never actually mixed any of them. I made the recipe for the double batch today & used one of the tiny bottles of ??+ one of the tiny bottles of ?? cream. It came out amazing! Next time I'm thinking about using ??+ cheesecake.
2 of 2 people found this review helpful.
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Rita Riley From United States
Cinnamon Candy
January 7, 2020
Easy instructions and the candy cane out great.
2 of 2 people found this review helpful.
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Sharon Kirkland From United States
Love the cinnamon candy
December 13, 2019
I make it every year I have people ask me to make it for them all the time.
4 of 4 people found this review helpful.
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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.
17 of 17 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
10 of 11 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.
10 of 10 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.
3 of 3 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.
9 of 9 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.
7 of 8 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.
10 of 10 people found this review helpful.
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