Description

This classic Hard Candy Recipe creates beautifully clear, colorful, and flavorful hard candies at home. Using simple ingredients like sugar, water, and corn syrup, combined with your choice of extracts or flavor oils and liquid food coloring, you can craft sweet treats with a smooth, glossy finish. The recipe includes key steps to achieve the perfect hard crack stage, ensuring candies that are crisp and delightful. Powdered sugar prevents sticking and adds a delicate finish, while breaking the candy into bite-sized pieces makes them easy to enjoy or gift.

Ingredients

Scale

Main Ingredients

1 cup granulated sugar
⅓ cup water
⅓ cup clear corn syrup

Coloring and Flavor

42 drops food coloring (liquid works best; green 22 drops, red 20 drops)
Flavoring: ½ to ¾ teaspoon extract (peppermint, vanilla, etc.) or ¼ teaspoon flavor oil (strawberry, cotton candy, etc.)

For Coating

Powdered sugar (for coating)

Instructions

Prepare Base: Sift powdered sugar generously over the bottom of a rimmed cookie sheet, parchment paper, or silicone mat to create a non-stick base and ensure a beautiful finish. Set aside.
Combine Ingredients: In a medium saucepan, add granulated sugar, water, and corn syrup. Gently stir just until all sugar dissolves and no granules are stuck to the bottom of the pan.
Heat Mixture: Place saucepan over medium heat and bring the mixture to a boil without stirring further.
Reach Hard Crack Stage: Allow the syrup to boil until the temperature reaches 300°F (149°C), the hard crack stage, which ensures the candy will harden properly. Avoid mixing during this phase to prevent crystallization.
Remove from Heat: Once 300°F is reached, take the saucepan off the heat immediately to prevent burning.
Add Color and Flavor: Wait 30 seconds, then carefully add your chosen liquid food coloring (about 42 drops total) and flavoring—use ½ to ¾ teaspoon of extract or ¼ teaspoon of flavor oil. Mix thoroughly until the color and flavor are evenly distributed.
Pour and Spread: Quickly pour the hot syrup mixture onto the prepared cookie sheet and use an offset spatula to spread it evenly before the candy begins to set.
Apply Powdered Sugar Topcoat: Sift more powdered sugar evenly over the top of the candy to keep it from sticking and add a soft finish.
Allow to Harden: Let the candy set undisturbed at room temperature for at least 30 minutes or until completely hardened.
Brush Off Excess Sugar: Use a pastry brush to remove any excess powdered sugar from the candy surface carefully.
Break Into Pieces: Using a mallet or sturdy tool, break the hardened candy into bite-sized pieces for easy serving and storage.
Store Properly: Keep the candy pieces in an airtight container to maintain freshness and prevent moisture absorption.

Notes

Do not stir the sugar syrup once it starts boiling to avoid crystallization.
Use liquid food coloring as it blends more easily than gel or powdered types.
Work quickly when pouring and spreading the candy because it hardens fast.
Using a rimmed cookie sheet helps contain the liquid and sugar evenly.
Be careful handling hot syrup as it reaches very high temperatures and can cause burns.
Store candy in a cool, dry place to prevent it from becoming sticky or soft.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Candy
Method: Stovetop
Cuisine: American

Keywords: hard candy, homemade candy, sugar candy, peppermint candy, vanilla candy, colorful candy, clear candy, candy recipe