A classic, foundational recipe for making homemade hard candies or lollipops. This simple sugar syrup is cooked to the hard-crack stage and can be customized with your favorite flavors and colors.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Sugar |
| ¼ Cup | Water |
| ¼ Cup | White Corn Syrup |
| ½ tsp | Flavoring |
| ½ tsp | Food Coloring |
Instructions
- Preparation: Lightly oil your hard candy molds or a cookie sheet. If making lollipops, place the sticks in the molds.
- In a heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir over medium heat until the sugar is completely dissolved.
- Once the mixture is clear and the sugar is dissolved, stop stirring. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
- Bring the mixture to a boil and continue to cook—without stirring—until the thermometer reaches the hard-crack stage (300°F to 310°F).
- Immediately remove the pan from the heat. Let it sit for about a minute until the bubbling stops.
- Working very quickly, stir in your desired flavoring and food coloring.
- Carefully pour the hot syrup into the prepared molds or onto the greased cookie sheet.
- Let the candy cool completely at room temperature until it is hard. Once cooled, break it apart (if on a sheet) or remove from molds.
Warning
Boiling sugar is extremely hot and can cause severe burns. This recipe requires adult supervision and careful handling. Do not touch the hot syrup.
Note
The original recipe card did not include instructions. The steps above are the standard method for making hard candy. The card’s note to “have 350°” on a thermometer is incorrect for hard candy; the proper temperature is the hard-crack stage (300-310°F).
