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Basic Hard Candy Recipe

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  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • ¾ cup water
  • 1 dram LorAnn flavoring oil (1tsp.*) (or as desired)
  • LorAnn liquid food coloring (as desired)
  • 1/2 teaspoon liquid white coloring (optional)
  • Powdered sugar (optional)
  • Use of a candy thermometer is recommended
 

Make sure your thermometer is correct. You can check your candy thermometer accuracy by placing it in water and bringing the water to a boil. The thermometer should read 212° F {100° C.}; if the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup.

*Please note that Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors.

Have all tools and ingredients ready and within easy reach. Lightly spray cookie sheet or the cavities of candy molds with cooking spray. In a small saucepan combine sugar, water and corn syrup. Cover tightly, do not stir. Cook on high until steam comes from under lid. Remove the lid and insert candy thermometer, making certain it does not touch the bottom of the pan. Cook to 260 degrees. Add food color (do not stir), continue cooking to 300 degrees. Remove from heat. Let cool to 260 degrees, add flavoring oil, citric acid, and to make opaque colors add 1/2 teaspoon liquid white coloring . Cover for 3 minutes. Remove lid and stir gently to blend in flavoring. Pour into prepared mold or pan.

Happy Baking and Candy Making!

 

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