Homemade Hard Candy (Classic & Customizable)

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⏱ Time & Yield

  • Prep: 10 minutes
  • Cook: 15–20 minutes
  • Cool: 30–45 minutes
  • Yield: ~1½ pounds of candy (varies by size)

⚠️ IMPORTANT SAFETY NOTE

Hot sugar reaches 300°F / 150°C and can cause serious burns.

  • Work carefully
  • Keep kids away
  • Never touch hot syrup
  • Use oven mitts

🧾 INGREDIENTS

🍭 Base Candy

  • 2 cups granulated sugar
  • ⅔ cup light corn syrup
  • ¾ cup water

🌈 Flavor & Color (Choose One or Mix)

  • 1–2 tsp candy flavoring oils
    (peppermint, cherry, lemon, cinnamon, orange, watermelon, etc.)
  • Gel or liquid food coloring (optional)

⚠️ Use candy oils, not baking extracts (extracts lose flavor at high heat).

🍬 For Finishing

  • Powdered sugar OR cornstarch (to prevent sticking)

🥣 EQUIPMENT NEEDED

  • Heavy-bottom saucepan
  • Candy thermometer (very important)
  • Silicone spatula
  • Parchment paper or silicone mat
  • Knife or mallet (for breaking)

👩‍🍳 INSTRUCTIONS (VERY DETAILED)

🔹 STEP 1: PREP YOUR WORK AREA

  1. Line a baking sheet with parchment paper or a silicone mat.
  2. Lightly dust with powdered sugar or cornstarch.
  3. Measure flavoring and coloring before cooking (you must add them quickly later).

🔹 STEP 2: COOK THE SUGAR

  1. In a heavy saucepan, combine:
    • Sugar
    • Corn syrup
    • Water
  2. Stir gently over medium heat until sugar dissolves.
  3. Stop stirring once it begins to boil.
  4. Attach candy thermometer.

🔹 STEP 3: REACH HARD-CRACK STAGE

  1. Let mixture boil undisturbed.
  2. Temperature must reach 300°F / 150°C (hard-crack stage).
  3. This takes about 10–15 minutes.
  4. Do NOT stir or the candy may crystallize.

🔹 STEP 4: ADD FLAVOR & COLOR

  1. Remove pan from heat immediately at 300°F.
  2. Let bubbles settle for 10 seconds.
  3. Carefully stir in:
    • Flavoring oil
    • Food coloring (1–2 drops at a time)

⚠️ Steam will rise — stand back!

🔹 STEP 5: POUR & COOL

  1. Pour hot candy onto prepared baking sheet.
  2. Tilt sheet to spread evenly OR leave thick for breaking.
  3. Let cool 30–45 minutes, completely hardened.

🔹 STEP 6: BREAK THE CANDY

  1. Lift hardened candy from sheet.
  2. Break into pieces using:
    • Knife
    • Mallet
    • Hands (once fully cool)
  3. Toss pieces lightly in powdered sugar to prevent sticking.

⭐ PRO TIPS FOR PERFECT HARD CANDY

  • Use a clean pan — sugar crystals cause cloudiness
  • Humidity ruins hard candy — dry days are best
  • Always use a thermometer
  • Store with desiccant packets if gifting

🎄 FLAVOR IDEAS

  • Peppermint (classic holiday)
  • Cinnamon (red hot candy)
  • Lemon + yellow color
  • Cherry + red color
  • Orange + vanilla (creamsicle style)

🎁 STORAGE

  • Store in airtight container
  • Keep in cool, dry place
  • Shelf life: 2–3 weeks

🍬 VARIATIONS

  • Swirled colors: Pour two colors side by side, gently swirl with toothpick
  • Lollipop version: Pour into molds, insert sticks
  • Glass candy: Pour thin for stained-glass effect

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