Old-Fashioned Hard Candy is a delightful throwback to simpler times. These sweet, shimmering gems are not just a treat for the taste buds but also a feast for the eyes. With the possibility of endless flavor combinations and vibrant colors, each batch is a unique creation. Whether you choose classic flavors like lemon and cinnamon or experiment with new ones, these candies are sure to bring joy and nostalgia.
Making your own hard candy at home is a fun and rewarding experience. It’s a great way to involve kids in the kitchen or to make personalized gifts for friends and family. The crackling sound as you break the cooled candy into pieces, the glossy sheen of each fragment, and the sweet aroma that fills the air make the whole process a sensory delight. Plus, homemade means you can control the ingredients, ensuring a high-quality treat every time.
Hard Candy Recipe
Ingredients
- Powdered sugar (for dusting)
- 2 cups granulated sugar
- ¾ cup light corn syrup
- 1 cup water
- 10 drops of flavored oil (options include cinnamon, cherry, or butterscotch)
- Food coloring (liquid or gel)
Instructions
- Prepare a baking sheet by lining it with parchment paper or foil. Dust it generously with powdered sugar.
- In a saucepan with a heavy bottom, combine granulated sugar, corn syrup, and water. Stir over medium heat until the sugar fully dissolves.
- Place a candy thermometer in the saucepan. Cease stirring and let the mixture boil gently. This should take about 15 minutes, or until the temperature reaches 300°F (hard crack stage). To test, drop a small amount into ice-cold water; it should instantly harden.
- After reaching the desired temperature, remove the saucepan from heat. Allow it to cool for a minute, then stir in your chosen flavor oil and food coloring. Mix for about a minute until everything is well combined.
- Carefully pour the hot candy mixture onto the prepared baking sheet. Use a rubber spatula to spread it evenly. Let it cool slightly, then sift more powdered sugar over the top.
- While the candy is still soft, score it into 1-inch squares using a large knife. This makes breaking the candy easier later. Allow the candy to cool and harden for at least an hour, or until it’s completely set and at room temperature.
- Once cooled and hardened, break the candy into pieces. If needed, use a hammer or mallet for smaller shards.
Prep Time: 5 mins Cook Time: 20 mins Rest time: 1hour hr Total Time: 1hour hr 25 mins
Notes:
- Variations: For multiple colors or flavors, divide the mixture into separate pots before adding different colors or flavors. Alternatively, prepare separate batches.
- Cleaning Tip: To clean the pot, fill it with hot water and bring it to a light boil to dissolve any remaining candy. Clean it immediately afterward.
- Storage: Store the hard candy in an airtight container, separating layers with parchment paper. Keep it at room temperature, and it should remain fresh for up to a month.
Enjoy your homemade hard candy, a delightful treat that can be customized with your favorite flavors and colors!
Hard Candy FAQS
Homemade hard candy can last for up to six months when stored correctly. The key to longevity is keeping the candy in a cool, dry place. Moisture is the enemy of hard candy, so it’s crucial to store it in an airtight container to prevent it from becoming sticky or soft.
Hard candy can become sticky due to humidity or exposure to air. If the candy wasn’t cooked to the hard-crack stage (300°F or 149°C), it might also end up sticky. This is because the sugar hasn’t completely crystallized. Another reason could be improper storage; if the candy is stored in a place with high humidity or isn’t sealed properly, it can absorb moisture from the air.
After pouring the candy mixture onto a baking sheet, it typically takes about 20 to 30 minutes for the candy to cool and harden completely. This can vary slightly depending on the thickness of the candy and the room temperature.
To prevent hard candy from sticking together, dust it lightly with powdered sugar or cornstarch once it’s cooled and broken into pieces. This creates a slight barrier that prevents the pieces from sticking. Also, ensure that each piece is completely cool and dry before storing. Store the candy in an airtight container, with layers of parchment paper or wax paper between layers of candy to further reduce sticking.
Remember, the key to successful hard candy is precise temperature control during cooking and proper storage after it’s made.
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Hard Candy Recipe
Brighten up your day with these homemade Old-Fashioned Hard Candies. A burst of flavor in every bite! ????????
- Total Time: 1hour hr 25 mins
- Yield: 36 servings 1x
Ingredients
- Powdered sugar (for dusting)
- 2 cups granulated sugar
- ¾ cup light corn syrup
- 1 cup water
- 10 drops of flavored oil (options include cinnamon, cherry, or butterscotch)
- Food coloring (liquid or gel)
Instructions
- Prepare a baking sheet by lining it with parchment paper or foil. Dust it generously with powdered sugar.
- In a saucepan with a heavy bottom, combine granulated sugar, corn syrup, and water. Stir over medium heat until the sugar fully dissolves.
- Place a candy thermometer in the saucepan. Cease stirring and let the mixture boil gently. This should take about 15 minutes, or until the temperature reaches 300°F (hard crack stage). To test, drop a small amount into ice-cold water; it should instantly harden.
- After reaching the desired temperature, remove the saucepan from heat. Allow it to cool for a minute, then stir in your chosen flavor oil and food coloring. Mix for about a minute until everything is well combined.
- Carefully pour the hot candy mixture onto the prepared baking sheet. Use a rubber spatula to spread it evenly. Let it cool slightly, then sift more powdered sugar over the top.
- While the candy is still soft, score it into 1-inch squares using a large knife. This makes breaking the candy easier later. Allow the candy to cool and harden for at least an hour, or until it’s completely set and at room temperature.
- Once cooled and hardened, break the candy into pieces. If needed, use a hammer or mallet for smaller shards.
Notes
Rest time: 1hr
- Prep Time: 5 mins
- Cook Time: 20 mins