Homemade Hard Candy Classic (Printable Version)
Craft translucent, flavorful hard candy with sugar, corn syrup, and vibrant extracts in simple steps.
# What You'll Need:
→ Candy Base
01 -
2 cups granulated sugar
02 -
3/4 cup light corn syrup
03 -
1/2 cup water
→ Preparation and Finishing
04 -
5 to 6 cups confectioners’ sugar
05 -
1 to 2 teaspoons anise, lemon, or orange extract
06 -
Red, yellow, or orange liquid food coloring (optional)
# Step-by-Step Guide:
01 -
Fill a 15x10x1-inch pan with 5 to 6 cups of confectioners’ sugar to a depth of 1/2 inch. Use the handle of a wooden spoon to create a continuous curved-line indentation in the sugar to form a mold. Set aside.
02 -
In a large heavy saucepan, combine granulated sugar, light corn syrup, and water. Heat over medium, stirring occasionally until sugar begins to dissolve.
03 -
When the mixture reaches a boil, cover and cook for 3 minutes without stirring to dissolve any remaining sugar crystals and prevent crystallization.
04 -
Uncover, increase heat to medium-high, and cook without stirring until a candy thermometer reads 300°F, ensuring a hard, brittle texture.
05 -
Remove from heat and stir in 1 to 2 teaspoons extract of choice. Add liquid food coloring as desired to achieve vibrant hues.
06 -
Transfer hot syrup to a glass measuring cup for easier handling. Quickly pour into the prepared confectioners’ sugar indentation in the pan.
07 -
Generously cover the poured candy with more confectioners’ sugar to prevent sticking. Allow candy to cool completely until firm.
08 -
Once cool, cut candy into bite-sized pieces along sugar indentation lines using scissors. Store in a covered container to preserve freshness.
# Additional Notes:
01 -
Using a candy thermometer is essential to achieve the hard-crack stage for perfect texture.