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My review
Hard Candy
2
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 124Original recipe yields 36 servings (1 cookie sheet)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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 135161 Ratings
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Most helpful positive review
12/23/2006
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
12/17/2010
i must be doing something wrong because it's been 18 hours and it is still in a stage between liquid and hard candy.
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12/23/2006
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...
7/21/2007
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...
12/18/2007
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...
3/6/2014
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...
9/8/2009
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...
12/22/2006
Super easy! I make this every year and everyone loves it, although I usually double the flavoring.
11/1/2008
Great hard candy base recipe. I made several flavors. Favorite is cayenne ciannamon.