Hard candy produced at home makes a wonderful present! To make your food fit the season, use various colors and flavors.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 1 pound |
Ingredients
- ½ cup confectioners’ sugar for dusting
- 2 cups white sugar
- 1 cup water
- ⅔ cup light corn syrup
- 1 teaspoon peppermint oil, or other flavored oil
- 1 teaspoon any color food coloring
Instructions
- Generously coat a cookie sheet with confectioners’ sugar, and set aside.
- In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
- Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
Reviews
Super easy! Flavored with butter and vanilla. Used a flower shaped shallow cookie tin. Maybe a new holiday thing!
This has to be one of the easiest recipes I’ve made from this site. I used one batch, and divided it into 4 bowls.. BIG MISTAKE, I should have lined the bowls with tin foil to make clean up a snap. PS This is the very first batch of hard candy I’ve ever made and my Grand kids loved it, THANK YOU
I made no changes. This is perfectly yummy. It’s just like the hard candy my mom made when I was a kid.
Love it.
Came out amazing!!! I used a bit xtra cinnamon and then tossed the finished in xtra powdered sugar for a “frost effect”
OMG! I made this recipe and it was incredibal. I used a imitation jamaican rum flavor and it was amazing i highly highly recomened and it was very easy to make. the only problem was i burned myself and it really hurts. but this is a great recipe
Great candy recipe. I don’t use food colouring so it’s fun it have different flavours in a bowl and be surprised with the flavour!
Recipe is great. The chef however (me) needs more practice. Will def make until result is brag worthy lol.
Made it according to the recipe and it turned out great!! Will be trying more and using different flavors.
great recipe very easy to make
Excellent quality with delicate flavour. We used an induction stove and a ceramic coated cast iron pot. We are in Calgary, so brought to 300F at power level 8 for about 10 minutes, stirring with a , then turned off, but kept in the iron pot. We used a metal gravy ladle to carefully pour into silicone molds. Every now and then when the candy got too thick, power blast for a few seconds, then turn off again.
I did make this, I used ice cube trays….easier for me to manage without molds!!! Thanks!!! I’ll try it again for sure!!
Worked perfectly. I used plastic molds to make suckers for my wedding. I poured it slowly so it would cool at it poured and sprayed the molds first with flavorless cooking spray. Definitely will make this again! I used peach flavour and it was amazing. Even my nephew that is extremely picky and does not eat candy ever was taking licks of his sucker.
Followed the recipes exactly. I’ve made them at least 100 times!!
We just made this candy for the first time ever came out great very easy!
I made a 1/2 batch to try. Flavored with 1/2 tsp Watkins coconut extract. Dyed ocean blue. I lightly buttered a cookie sheet and put ample powdered sugar. Fantastic. Next I plan to try pineapple extract. Note: With all hard candies, they need careful handling. Hot sugar can cause horrible burns. I refuse to make any type of candy without a candy thermometer. It takes the guess work out.
Very tasty candy. I didn’t have candy oil so I just used extract (it was late and I thought I had some but I didn’t) I used this to make windows in a gingerbread house and then also as a gift for Christmas. With the extract it had a very light lemon flavor. Tasty candy. I just broke the candy into pieces after it had hardened instead of cutting it. I got distracted and it hardened up by the time I remembered. I’ll make this again.
love makin theses made few different shapes,colors,styles
I made this tonight. It turned out very nicely. I made cinnamon candy. The smell was so strong when I stirred in the cinnamon oil that I was afraid to add the whole teaspoon, but I wish I did because the smell was quite stronger than the end product. My candy thermometer showed hard candy needing a higher temp than the recipe called for so I let it get to almost 350 degrees before I checked it in very cold water. It set up nicely. With working quickly and getting to it as soon as I could touch the edges, I had just enough time to cut it all into little peices before it fully hardened. I put the powdered sugar on parchment paper which worked fairly well to keep it from sticking while I was working with it.
great recipe!. made a huge batch for Christmas of many flavors. But it didn’t set up like I expected with cheap sugar. I suggest only use Domino
This recipe was great, the only problems I had were my fault. I found if you use normal white sugar on the pan, and either pour it really thin or once it’s a little cool but still soft, pull it into thin pieces, it turns out as pretty cool and glass-like with the sugar like a decoration on the one side.