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.

Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
15 mins
total:
45 mins
Servings:
36
Yield:
1 cookie sheet
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

124 calories; protein 0g; carbohydrates 32.2g 10% DV; fat 0g; cholesterol 0mg; sodium 8.5mg. Full Nutrition
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Reviews (152)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2006
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 (cherry) and put that in. Yummy! Read More
(246)

Most helpful critical review

Rating: 1 stars
12/20/2010
i must be doing something wrong because it's been 18 hours and it is still in a stage between liquid and hard candy. Read More
(24)
188 Ratings
  • 5 star values: 140
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 7
Rating: 5 stars
12/24/2006
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 (cherry) and put that in. Yummy! Read More
(246)
Rating: 5 stars
07/21/2007
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 beautiful, inexpensive, calla lily candies. I omitted the food coloring and chose almond flavoring. The candies are stunning and our guests will absolutely love them! Read More
(193)
Rating: 5 stars
04/08/2014
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 a hard crack candy. 2. If your candy holds up but is kind of sticky when you eat it, you've made a soft-crack candy which forms at 275°F. Keep it on the heat longer. 3. Temperature is EVERYTHING in candy making, be patient and let it get as hot as it needs to be. Investing in a candy thermometer is useful but not entirely needed. If you don't have one handy, try out the drop-technique. Dip a spatula or spoon into your boiling sugar and drizzle it into ice cold water. When the strands come out brittle and glass-like, you've reached a hard-crack 4. Use a flavoring that's made for candy making! Not all flavorings are made to hold up at 300° in fact, most burn off completely before that leaving your candy flavorless. Lorann Oils is a great brand for hard candy. 5. DO NOT let uncooked sugar granules touch your candy before it hardens; it will cause the entire batch to quickly crystallize and become grainy. This includes the granules that splash up on the sides of the pot in the beginning! Keep those scraped down! 6. For a quick and easy cleanup, fill your pot with water and put it on the stovetop to boil. You can also throw in any candy coated utensils you used along the way! Read More
(130)
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Rating: 4 stars
12/22/2007
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 more than the recipe called for and it smelled great and everything. But come time to break the candy and try it it tasted like nothing just sweet. Not even a hint of flavor no smell nothing!!! Bleh! Now another time I took another reviewer's suggestion and used one and a half packets of Kool-Aid dissolved in just a bit of water and this was much better... unfortunately I ruined the batch by putting it in a glass pan thinking I could cut it into squares before it cooled... dumb idea. Anyhow I will try this again using another flavor of some sort I'm not sure if it was the recipe or just that banana is a bad flavor to make candy with! Read More
(124)
Rating: 5 stars
07/23/2007
i made this but i used cherry jello mix it tastes great Read More
(64)
Rating: 5 stars
09/08/2009
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 they looked great. If it is sticking in your teeth you didn't let it heat up quite enough try going all the way to 310 degrees using the (lowish)medium heat. This will normally take 20-30 minutes to heat after the boil is reached. If your burning it turn your heat down to the low side of medium heat and take your time it'll come out fine. Good luck! Read More
(62)
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Rating: 5 stars
12/22/2006
Super easy! I make this every year and everyone loves it although I usually double the flavoring. Read More
(36)
Rating: 5 stars
12/16/2003
This is a very Good Hard Candy Recipe!An very Easy! Thank You!!! Read More
(30)
Rating: 4 stars
11/01/2008
Great hard candy base recipe. I made several flavors. Favorite is cayenne ciannamon. Read More
(26)
Rating: 1 stars
12/20/2010
i must be doing something wrong because it's been 18 hours and it is still in a stage between liquid and hard candy. Read More
(24)
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