Classic Hard Candy (Lollipops)
📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Desserts A foundational recipe for homemade hard candies cooked to the precise hard-crack stage. This versatile base allows for endless customization with your favorite flavorings and colors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 20 mins | 30 mins | 12-24 lollipops |
🔪 Key Equipment
- heavy-bottomed saucepan
- candy thermometer
- candy molds or cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Sugar | Granulated |
| 1/4 Cup | Water | Room temperature |
| 1/4 Cup | Corn Syrup | White |
| 1/2 tsp | Flavoring | Cherry, lemon, or preferred extract |
| 1/2 tsp | Food Coloring | Liquid or gel |
Instructions
Step 1: Preparation and Dissolving
- Lightly oil your candy molds or a cookie sheet; if making lollipops, place the sticks in the molds.
- In a heavy-bottomed saucepan, combine 1 cup sugar, 1/4 cup water, and 1/4 cup corn syrup. Stir over medium heat until the sugar is completely dissolved.
Step 2: Boiling to Hard-Crack
- Once clear, stop stirring and attach a candy thermometer to the side of the pan.
- Bring the mixture to a boil and cook without stirring until the thermometer reaches the hard-crack stage (300°F to 310°F).
Step 3: Flavoring and Setting
- Remove the pan from the heat and let it sit until the bubbling subsides.
- Working quickly, stir in the 1/2 tsp flavoring and 1/2 tsp food coloring.
- Carefully pour the hot syrup into molds or onto the greased sheet and let cool at room temperature until completely hard and brittle.
💡 Make-Ahead & Storage: Store finished candies in an airtight container at room temperature; do not refrigerate as moisture will cause the candy to become sticky.
Original Recipe Scan
