Hard Candy

Hard Candy

JUDITH SYNESAEL

"An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings."
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Ingredients

45 m servings 124 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 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.
  2. Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 118
  1. 140 Ratings

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Most helpful positive review

I'm just a beginner, so I thought this would be a good one to try. Its great! With food coloring, its very pretty. Instead of flavored extract, I added a tbl of water to a packet of kool aide (c...

Most helpful critical review

i must be doing something wrong because it's been 18 hours and it is still in a stage between liquid and hard candy.

Most helpful
Most positive
Least positive
Newest

I'm just a beginner, so I thought this would be a good one to try. Its great! With food coloring, its very pretty. Instead of flavored extract, I added a tbl of water to a packet of kool aide (c...

We are using this recipe to make our wedding favors. We were able to spray candy molds and use a candy funnel with stopper to put just the right amount of mixture into each mold. We now have bea...

I've made this recipe twice now and one time I thought I would make banana flavored candy with banana extract (have used this before in other recipes and is delish!). I put in even a little mor...

i made this but i used cherry jello mix,it tastes great

Great recipe! Used it to make a candy bowl!Tips on improving your luck with candy making. 1. If it's still a liquid, you either added too much water or you didn't reach the needed 300°F to reach...

Excellennt. I scaled it back to 12 servings and doubled the flavoring. While it was still hot but touchable, I cut it into strips and twisted it around chopsticks, to make ribbon twists, and the...

Super easy! I make this every year and everyone loves it, although I usually double the flavoring.

This is a very Good Hard Candy Recipe!An very Easy! Thank You!!!

Great hard candy base recipe. I made several flavors. Favorite is cayenne ciannamon.

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