This candy is good any time of the year but it's especially festive at Christmas! Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies.

Lisa

Recipe Summary

Servings:
32
Yield:
2 pounds
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease one 12x18 inch or larger baking sheet.

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  • In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.

  • When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

Nutrition Facts

129 calories; proteing; carbohydrates 33.7g 11% DV; fatg; cholesterolmg; sodium 9.6mg. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/29/2011
Excellent! I followed the advice of another reviewer and used unsweetened drink mix for the color and flavor. I made a red batch (fruit punch flavor) and a green batch (can't remember the flavor) poured half of each into pans and swirled them together to create a marbled effect. Very easy and it tastes great. If you use Koolaid for your color and flavor use two packets; I made the first batch with one packet and the flavor wasn't strong enough. Edit to add: If you're having difficulties with the candy (ie. won't set up turned brown became bitter): these are temperature issues not recipe issues. Test your candy thermometer by filling a glass with crushed ice then filling with water then inserting your thermometer; it should read 32 degrees. If it doesn't make a note of the difference and use that to calculate how long to cook your candy. Read More
(103)

Most helpful critical review

Rating: 2 stars
08/05/2008
i made this for christmas last year and it did not work at all it never hardend so i had this sticky goo Read More
(9)
59 Ratings
  • 5 star values: 32
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
05/29/2011
Excellent! I followed the advice of another reviewer and used unsweetened drink mix for the color and flavor. I made a red batch (fruit punch flavor) and a green batch (can't remember the flavor) poured half of each into pans and swirled them together to create a marbled effect. Very easy and it tastes great. If you use Koolaid for your color and flavor use two packets; I made the first batch with one packet and the flavor wasn't strong enough. Edit to add: If you're having difficulties with the candy (ie. won't set up turned brown became bitter): these are temperature issues not recipe issues. Test your candy thermometer by filling a glass with crushed ice then filling with water then inserting your thermometer; it should read 32 degrees. If it doesn't make a note of the difference and use that to calculate how long to cook your candy. Read More
(103)
Rating: 5 stars
01/17/2007
I LOVE HARD ROCK CANDY AND SO DO MY KIDS I DIDN'T DO THIS RECIPE THE WAY IT SAYS BECAUSE I KNOW HOW TO MAKE THIS CANDY. I SPRAYED 2 COOKIE SHEETS PUT IT IN THE FRIDGE THEN WHEN I WENT TO CRACK IT I USED A MEAT TENDERIZER WRAPPED IN A TOWEL TO MINIMIZE THE CANDY BEIING THROWN ALL OVER THEN I ADDED 1/8 CUP POWDERED SUGER INTO 2 ONE GALLON ZIPLOC BAGS AND COATED THE PIECES. IT WAS VERY GOOD AND WE ALL ENJOYED IT. Read More
(58)
Rating: 5 stars
07/08/2008
This is a real winner! I make it every Christmas and sometimes at other holidays or for parties - keep your eye out for new extract flavors as I have yet to find one that's not good in this. Also try scoring the still warm candy (let it set up a few minutes so it's soft but not liquid) with a sharp pizza cutter (I use a kitchenaid one that has a really heavy blade). Scoring it first makes it easy to break into 'sticks' later - much easier to eat and safer for smaller folks to handle -- I make the sticks about 1/2 inch wide and 4-5" long. Read More
(55)
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Rating: 5 stars
12/20/2005
This was my very first time making hard candy! I followed some of the advice here by omitting the coloring/flavoring and added instead 2 packs of unsweetened cherry Koolaid. Wow! The color is very bright with lots of flavor and turned out perfect! I didnt' have any trouble getting it out- I used a well-sprayed jelly roll pan and it broke into pieces easily. I wonder if those who had trouble did not get it to 310 degrees first... I know that took a long time but I'm sure that if it's not hot enough it becomes sticky and gooey and then will not break. Read More
(32)
Rating: 5 stars
04/05/2004
This recipe is the easiest one I have used so far! It has become a hit at my daughter's sleep overs. I found out that you can use 1 unsweetened packet of kool-aid in place of the extract and food coloring. It gives it alot more flavor and plenty of color too. It worked alot better when I lined the pan with parchment paper. Just pull it out wrap it up and drop it on the table! Read More
(22)
Rating: 4 stars
11/27/2006
recipe was very easy to do and i used the koolaid packets but my flavor didn't turn out very well i used two packets like suggested but it almost tastes bitter or something! help what did i do wrong?? Read More
(18)
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Rating: 4 stars
01/12/2004
This is a recipe you CANNOT walk away from. It heats up VERY quickly. Add a little extra flavoring...Don't stir the food coloring all the way in and you get a neat "tie dyed" effect. The broken pieces can be sharp for little ones. Read More
(18)
Rating: 5 stars
01/03/2004
Do not use with a rubber spatula....BAD MISTAKE!!!! Tastes very good. Recommended Also it can be reheated after hardening to use again. My kids found that scooping it into spoons and letting it harden that way made lollipops for an idea. Read More
(11)
Rating: 5 stars
01/04/2004
This is a very easy recipe. If you are at high altitude only cook to 290 degrees. I cooked it longer to turn the candy golden instead of adding food coloring. Read More
(9)
Rating: 2 stars
08/05/2008
i made this for christmas last year and it did not work at all it never hardend so i had this sticky goo Read More
(9)