Hard Candy and Lollipop Recipe
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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 withstand exposure 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
3/4 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)

Equipment

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

Make sure your thermometer measures accurately; in boiling water it should read 212°F. (100° C.). 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 rimmed baking 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.
Tip:  For easy clean-up, simply soak your pot and utensils in hot water until the hardened candy is dissolved.

*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
(Based on 287 vote(s))
198 review(s) | Add your review!
Average Rating:
(Based on 287 vote(s))
We would love a review from you for this item!
Acero Comidas From New York
More people should have access to this recipe.
June 18, 2022
Quick, simple enough to make with the kids.
1 of 1 people found this review helpful.
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Loriann Flavoring From United States
Hard candy
June 9, 2022
I have made this using Loriann Flavoring and it comes out perfect every time!
2 of 2 people found this review helpful.
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John H From United States
Absolutely perfect
April 9, 2022
Fantastic recipe, works like a charm. Just keep an eye on your thermometer the whole time and follow directions exactly. Watch the humidity levels in your kitchen. The drier the better.
6 of 7 people found this review helpful.
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Ohio Girl From United States
Love this recipe
April 6, 2022
My candy always turns out perfect with this recipe.
2 of 4 people found this review helpful.
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Dorsie From United States
Makes 36 perfect lollipops!
March 28, 2022
Successfully made infused watermelon lollipops with this recipe. Reliably yields 36 lollipops.
11 of 13 people found this review helpful.
Was this review helpful to you? (11) (2)
Carla From United States
Zero flavor
March 13, 2022
Received the blue raspberry flavor and was excited to try it in the hard candy recipe. Used a little more than a teaspoon, had absolutely no flavor and turned it green (I had added blue coloring to it)
Not really impressed at all with this product.
4 of 8 people found this review helpful.
Was this review helpful to you? (4) (4)
Tristy From United States
No flavor
March 10, 2022
I've been making candy for 20 years and I decided to try this brand. 1st batch and there's no flavor. 2nd batch made a half batch put it in still no flavor. 3rd batch I decided to use 2 bottles an still barely any flavor.... So I say no to this brand. Sorry
6 of 8 people found this review helpful.
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Derek From Chicago
I love it.
March 7, 2022
I love this recipe. Makes me feel like a kid making candy with my grandma again.
1 of 2 people found this review helpful.
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Hard candy. From United States
Super easy
January 21, 2022
If you don’t have a heat thermometer just wait until The syrup is golden brown That will be the consistency of hard crack Candy.. 310° to 284 soft
5 of 6 people found this review helpful.
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James Barrett From United States Massachusetts
Burnt sugar on first try
January 16, 2022
I tried this recipe, first time ever making candy. At 275°F sugar solution turned brown. I don't know what happened. Instructions didn't prepare me for burnt surgar. Brand new thermometer tested good in boiling water. I sent email to Lorann asking for help. No response yet.
7 of 11 people found this review helpful.
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Anne From Michigan
Strong flavor
December 22, 2021
I have never made Candy before always wanted to though. I found a recipe on Pinterest followed it to a T. I nearly burnt my face off when adding the Cinnamon oil. The candy was so strong we could not eat it. It literally numbed my top lip as I tried to put it in my mouth. Where did I go wrong?
7 of 33 people found this review helpful.
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Brenda From United States
How much candy this makes is....
December 11, 2021
Several have asked how much candy this makes. I made one recipe on the stovetop (made 1# 4 oz. of hard tack) and one of the microwave recipe (made 12 oz.). I made both by pouring it in the powdered sugar and snipping it with scissors. I doubt the powdered sugar added much. Hope this is helpful!
5 of 8 people found this review helpful.
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Cas From United States
Do I have to use flavoring
December 10, 2021
Do I have to use flavoring?
3 of 14 people found this review helpful.
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Ann H. From United States
Not good this year
December 7, 2021
I’ve made this for years. It has always turned out perfectly. But this year it isn’t up to par. It finally gets hard enough to break up but when you eat it, it sticks to your teeth. Any suggestions?
21 of 35 people found this review helpful.
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Scharlet From United States
My 1st time making hard candy
November 30, 2021
Candy came out perfectly! I did not add any food coloring, just your butter rum flavoring. Pretty pale yellow coloring with a lot of great flavor! The whole process was easier than I thought it would be.
18 of 23 people found this review helpful.
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Judy From United Stated
Use Parchment
November 23, 2021
Paper to pour on. No confectioners sugar till cooled. Light dusting.
16 of 19 people found this review helpful.
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Shirls From Tennessee
25 suckers
November 17, 2021
I got 25 suckers from one batch. I used both hard plastic sucker molds and metal molds.
15 of 18 people found this review helpful.
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CK From United States
on average how much candy does this recipe make?
November 13, 2021
I want to make this candy for Christmas for my neighbors and I'm wondering if i will need to make a double batch.
9 of 11 people found this review helpful.
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Rachel From Calico Delights Candy Co.
Amazing!
November 11, 2021
My cinnamon candy turned out wonderful! I do recommend the extra flavor, it had a lot of good spice! I cracked my candy into ‘glass’ and it was so amazing!
4 of 4 people found this review helpful.
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Newbieshere From United States
On average how many lollipops does this make
November 8, 2021
Why is the question how many lollypops does this recipe make not getting answered? If using a lollipop mold how about how many on average does this make ? If using standard lollypop molds
8 of 14 people found this review helpful.
Was this review helpful to you? (8) (6)
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