Hard Candy Recipe - Microwave

Hard Candy Recipe - Microwave

Product Code: R0199

This quick-cook method is perfect for making small batches of hard candy or lollipops.

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RECIPE TIP:  For easy clean-up, soak measuring cup and utensils in hot, soapy water until hardened syrup is dissolved.

INGREDIENTS

1 cup granulated sugar
½ cup light corn syrup
½ dram LorAnn Super-Strength Flavoring (1/2 tsp.*) (as desired)
Hard candy molds (optional)
LorAnn liquid food coloring (as desired)
Powdered sugar (optional)
Sucker bags & twist ties (optional)
 ——
*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 microwave. Use only metal measuring and mixing spoons - do not use plastic. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. 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.

  1. Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass measure designed for high temperatures (such as Pyrex). Cover with microwave-safe plastic wrap (Glad Press'n Seal works well). Microwave on HIGH for 3 minutes and 15 seconds.** 
  2. Remove from the microwave and carefully remove plastic wrap avoiding any rising steam. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.** 
  3. Remove from microwave, carefully remove plastic wrap - USE CAUTION as very hot steam will build up under the wrap.  After boiling has ceased, use a clean spoon to stir in coloring and then flavoring. 
  4. Pour syrup quickly, but carefully using a spoon to control flow, onto prepared cookie sheet and foil or into the waiting molds. If not using molds, when the sugar mixture begins to set up, you may want to score with a large knife to mark squares. Break into pieces when cool. 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, place into sucker bags and secure with twist ties. Always store hard candy in a dry place at cool room temperature, never in the refrigerator. 
* 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.

** All microwaves are not created equal. This recipe is designed to work in a standard household microwave with a power rating between 600-700 watts. Mini-microwaves and/or commercial microwaves are not recommended.

Hard Candy Recipe - Microwave version


Hard Candy Recipe - Microwave version
By
Make hard candy and lollipops in minutes using the microwave oven.
Ingredients
- INGREDIENTS
-
- 1 cup granulated sugar
- ½ cup light corn syrup
- ½ dram LorAnn Super-Strength Flavoring (1/2 tsp.*) (as desired)
- Hard candy molds (optional)
- LorAnn liquid food coloring (as desired)
- Powdered sugar (optional)
- Sucker bags & twist ties (optional)Prep time:
Cook time:
Total time:
Yield:

Microwave Hard Candy Recipe


Microwave Hard Candy Recipe
By
This quick-cook method is perfect for making small batches of hard candy or lollipops.
Ingredients
  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • ½ dram LorAnn Super-Strength Flavoring (1/2 tsp.*) (as desired)
  • Hard candy molds (optional)
  • LorAnn liquid food coloring (as desired)
  • Powdered sugar (optional)
  • Sucker bags & twist ties (optional)
1. Have all ingredients and tools assembled and within easy reach of the microwave. Use only metal measuring and mixing spoons - do not use plastic. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. 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. Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass measure designed for high temperatures (such as Pyrex). Cover with microwave-safe plastic wrap (Glad Press'n Seal works well). Microwave on HIGH for 3 minutes and 15 seconds.**3. Remove from the microwave and carefully remove plastic wrap avoiding any rising steam. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.**4. Remove from microwave, carefully remove plastic wrap - USE CAUTION as very hot steam will build up under the wrap. After boiling has ceased, use a clean spoon to stir in coloring and then flavoring.5. Pour syrup quickly, but carefully using a spoon to control flow, onto prepared cookie sheet and foil or into the waiting molds. If not using molds, when the sugar mixture begins to set up, you may want to score with a large knife to mark squares. Break into pieces when cool. Do not refrigerate.6. 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, place into sucker bags and secure with twist ties. Always store hard candy in a dry place at cool room temperature, never in the refrigerator.
Prep time:
Cook time:
Total time:
Yield: undefined

Hard Candy Recipe - Microwave
Average Rating: 4
Votes: 12
Reviews: 7
(Based on 25 vote(s))
15 review(s) | Add your review!
Average Rating:
(Based on 25 vote(s))
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Teresa From United States
Too soft?
August 20, 2019
I haven't been able to find the right flavor- used a concentrated syrup instead. Candy didn't seem like it had reached the right stage after microwaving. I added 2 tbsp of syrup which I know was too much- was like a fruit roll up. Not sure how much longer to heat it or how to use syrup substitute.

LorAnn's Response: Hi, Teresa. Our recipe calls for 1/2 teaspoon of flavoring. Adding too much liquid after the sugar has cooked will keep the candy from properly setting up.
2 of 2 people found this review helpful.
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Rose Du From United Kingdom
Hopefull
August 1, 2019
I am really excited for this recipe but I live in the uk which means it is very hard for me to get my hands on corn syrup is there any substitute? I have read and tested using lemon juice instead but that made for great candy for about 30 minutes until it becomes sticky and starts losing all detail

LorAnn's Response: Hello, Rose. If you are unable to purchase corn syrup, we recommend finding a hard candy recipe that uses Cream of Tartar. The acidity of Cream of Tartar will help create invert sugar which prohibits the formation of sugar crystals, yielding a smoother candy.
0 of 1 people found this review helpful.
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Lea From Hawaii
It works!!!
July 4, 2019
This way works for me and super easy although I kinda tweaked at the timing you have here it seems too long 3 min. First try yes I burnt it but after it all came out Awesome just adjusted the timing. It's very quick and easy! Also the candy shop we have her had suggested to try this way. IT WORKS!
3 of 3 people found this review helpful.
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Kim From Canada
Quesion
April 30, 2019
Can I use the hard candy mix in the microwave?

LorAnn's Response: Hi, Kim! Great question. We do not recommend using the hard candy mixes in the microwave. If you would like to make candy using a microwave, check out our recipe (search item R0199). This recipe is for a smaller batch than what our packaged mixes will yield, but it is a batch size that is manageable in a microwave.
0 of 0 people found this review helpful.
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Joseph From Ohio
https://www.microwavecookingforone.com/Charts/
February 27, 2019
https://www.microwavecookingforone.com/Charts/
0 of 2 people found this review helpful.
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HORRIBLE From India
Horrible
February 22, 2019
HORRIBLE AND DIDNT EVEN WORK AND NO I DID NOT BURN IT IF I COULD I WOULD GIVE IT A 0

LorAnn's Response: We are sorry to hear our recipe didn't work our for you. We would love the opportunity to know more about your experience so we can continue to imporove our recipes and products. Please contact us at Customer Care to discuss your experience further 1-800-862-8620.
0 of 1 people found this review helpful.
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bob From francis
waste of time
December 10, 2018
poor does not work

LorAnn's Response: Hello, Bob. We are sorry to hear you didn't have a good experience with our Microwave Hard Candy recipe. This recipe is great for making small batches of candy quickly, but your microwave must be between 600-700 watts. Cooking the sugar even a few seconds longer than what the instructions call for can result in burnt sugar. It is also important to use clean utensils each time you stir the candy. Perhaps you would enjoy our stove-top version more as it relies on the use of a candy thermometer to let you know when the candy has reached the hard crack stage. If you have any additional questions, please feel free to contact Customer Care at 1-800-862-8620.
9 of 14 people found this review helpful.
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Joshua Ankney From United States Indiana
Good candy
September 30, 2018
I do not use plastic wrap when I make this and the candy's freshness lasts for about 5 months.
11 of 11 people found this review helpful.
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Steven From United States
Burnt then.. some kind of Carmel candy
July 4, 2018
Microwave, burnt first time along with my self, second time I got some kind of Charleston chew type thing going on, I legitimately don't even know what to call it, after reducing the time for the second cooking down by two mins.

LorAnn's Response: Hello, Steven. We are sorry to hear that your hard candy did not turn out and that you were injured in the process. Extreme caution is advised when working with hot sugar, and in this recipe, when removing and replacing the plastic wrap. Another thing to keep in mind, all microwaves are not created equal. This recipe is designed to work in a standard household microwave with a power rating between 600-700 watts. Mini-microwaves and/or commercial microwaves are not recommended.

To properly set up, the candy needs to reach the hard crack stage. A visual cue for this is the sugar will be a pale yellow color. Once the candy reaches the hardcrack stage, the temperature will continue to climb if left in the microwave, resulting in the caramel-like burnt sugar you mentioned. Undercooking will yield a softer, sticky, taffy-like result. If you would like further assistance, we encourage you to contact us at 1-800-862-8620, or by sending an email to customercare@lorannoils.com.
10 of 10 people found this review helpful.
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britney From canada
safety concern
March 2, 2018
the recipe and ratings look great however be EXTREMELY careful!!
i burnt skin off 3 of my fingers from trying to take the cling wrap off after the mixture cooked the second time.

LorAnn's Response: Hello, Britney. We sincerely apologize that you were hurt while making this recipe. We appreciate you taking the time to make us aware of your experience. Steam does build up under the plastic wrap during cooking. We have revised our recipe to include a warning when removing the plastic wrap as well as suggesting that a microwave-safe wrap be used. Thank you for the opportunity to help us keep our customers safe and informed.
5 of 10 people found this review helpful.
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Angela From United States
Microwave Version
December 29, 2017
When I first used your microwave instructions to make hard candy it worked perfectly in the microwave I had. (I don't know what wattage it was.) Then I bought a new microwave that is higher in wattage and now it burns the candy. I've tried cooking it at different wattages, but I can't find the right
2 of 5 people found this review helpful.
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Barb From Paris, KY
Love this recipe
December 16, 2017
I have used this recipe for the microwave hard candy for more then 20 years and it turns out PERFECT each time...

LorAnn Response: Thank you for the kind note! Since all microwaves are not created equal in terms of power, people do sometimes need to adjust the recommended cooking time up or down just a little to end up with perfect candy. The good news is that once you’ve found that perfect cooking time for your microwave, the recipe does end up working very well each and every time. By the way, we don’t recommend doubling the batch size in the microwave as this too will impact the microwave’s ability to cook the entire candy mixture to the hard crack stage.
7 of 7 people found this review helpful.
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Sandi From Brockville Ontario Canada
burnt
December 2, 2017
A great idea and I will try it again when I get more lolipop sticks Sorry I wasted good flavour sugar and syrup because the finished product had a burnt sugar taste

LorAnn Response: Sorry the microwave recipe did not work for you on the first try. We find people do sometimes need to adjust the cooking time a little to find that perfect balance between fully cooked candy and slightly burnt.
2 of 3 people found this review helpful.
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renee' From United States
microwave small batch hard candy
November 13, 2017
This recipe used only 3 ingredients and was quick and easy. I find that making the smaller batch of rock candy was safer than working over the hot stove burner and trying to manage a candy thermometer too!
You have a real winner in this recipe. Thankyou for your quality products.
5 of 6 people found this review helpful.
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Delicious Hard candy From United States
GREAT!
July 28, 2017
WE loved it and it worked really well. Only catch, be careful if you have a high wattage microwave. We have a 1000 watt and burnt the first batch. So, microwave only 2 minutes the second time and it was perfect!!! Thanks Loranne oils!!
44 of 44 people found this review helpful.
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