Description
This Homemade Hard Candy Recipe is a fun and simple way to make your own sweet treats at home. Customize the flavor and color for a personalized touch, perfect for gifting or holiday celebrations!
Ingredients
Units
Scale
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- 2 cups (400 g) granulated sugar
- 2/3 cup (160 ml) light corn syrup
- 3/4 cup (180 ml) water
- 1/2 teaspoon flavoring extract (such as peppermint, cinnamon, or fruit flavors)
- Food coloring (optional)
- Powdered sugar (for dusting, optional)
- Heavy-bottomed saucepan
- Candy thermometer
- Heatproof spoon or spatula
- Baking sheet lined with parchment paper or a silicone mat
- Optional: Candy molds
Instructions
- Prepare the candy setup:
- Line a baking sheet with parchment paper or a silicone mat. Lightly dust with powdered sugar if desired. If using candy molds, set them on a flat surface and lightly grease them with non-stick spray.
- Cook the candy mixture:
- In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves completely.
- Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom. Increase the heat to medium-high and bring the mixture to a boil without stirring.
- Heat to hard-crack stage:
- Continue cooking until the mixture reaches 300°F (150°C), the hard-crack stage. This ensures the candy will set properly and be hard. Remove from heat immediately to prevent overcooking.
- Add flavor and color:
- Carefully stir in the flavoring extract and a few drops of food coloring. Be cautious as the mixture will bubble and release steam. Stir quickly but gently until evenly combined.
- Pour and shape:
- Quickly pour the hot candy onto the prepared baking sheet or into candy molds. Spread it out evenly if needed using a heatproof spatula. If pouring onto a sheet, let it cool slightly and then score into squares or break into shards once hardened.
- Cool and store:
- Allow the candy to cool completely, about 30 minutes. If desired, lightly dust the pieces with powdered sugar to prevent sticking. Store in an airtight container at room temperature.
Notes
- Avoid humidity: Make candy on a dry day to prevent it from becoming sticky.
- Flavoring tip: Use oil-based candy flavorings for intense flavors that withstand high heat.
- Cleanup: Soak the saucepan and tools in hot water to dissolve any hardened candy residue.