Hard Candy
📜 Collection: Christine Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic homemade hard candy recipe featuring a simple blend of sugar, corn syrup, and water boiled to the hard-crack stage. Customize with your favorite extracts and food coloring for a festive, nostalgic treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 25 mins | 45 mins | 24 servings |
🔪 Key Equipment
- Candy thermometer
- Heavy saucepan
- Cookie sheet
- Pastry brush
Ingredients
Candy Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 3/4 cups | Sugar | granulated |
| 1 1/4 cups | White Karo Corn Syrup | |
| 1 cup | Water |
Flavoring & Finishing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 tbsp (or 1 tsp) | Flavoring Extract (or Flavoring Oil) | such as peppermint, cinnamon, or fruit flavors |
| As desired | Food Coloring | optional |
| For greasing | Butter | for coating the cookie sheet |
| For dusting | Powdered Sugar | for dusting the cookie sheet |
Instructions
Step 1: Prep the Pan
- Generously coat a cookie sheet with butter and dust heavily with powdered sugar to prevent the hot candy from sticking.
Step 2: Boil the Candy
- In a heavy saucepan, combine 3 3/4 cups sugar, 1 1/4 cups white Karo corn syrup, and 1 cup water.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Insert a candy thermometer and boil without stirring until it reaches 300°F (hard-crack stage), where a small drop of syrup placed in cold water forms hard, brittle threads.
Step 3: Flavor, Color, and Cool
- Remove the saucepan from the heat immediately. Carefully stir in 2 tbsp flavoring extract (or 1 tsp flavoring oil) and food coloring as desired. Be cautious as the mixture may sputter and release hot steam.
- Pour the hot mixture onto the prepared buttered and powdered sugar-dusted cookie sheet.
- Allow the candy to cool completely at room temperature until hard and brittle. Once cold, crack into bite-sized pieces.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature, layered with parchment paper to prevent sticking. Do not refrigerate, as moisture will make the candy sticky.
Original Recipe Scan
