Hard Candy Recipe

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Ingredients:

  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • ¾ cup water
  • 1 dram (1tsp.*) flavoring, any flavor
  • liquid food coloring (as desired)
  • Powdered sugar (optional)
  • Use of a candy thermometer is recommended

Directions:

  1. Have all ingredients and tools assembled and within easy reach of the stove.
  2. The use of metal spoons and measuring utensils is recommended.
  3. Line with foil and lightly spray cookie sheet.
  4. In a heavy bottom 2-quart kettle or large saucepan, mix together sugar, corn syrup and water.
  5. Stir over medium heat until sugar dissolves.
  6. Insert candy thermometer if using, making certain it does not touch the bottom of the pan.
  7. Bring mixture to a boil without stirring.
  8. Early in the cooking process, “wash down” any sugar crystals that form on the sides of the pan with a wet pastry brush. 
  9. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved.
  10. Do not stir; boiling action will incorporate color into syrup.
  11. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage).
  12. After boiling action has ceased, add flavor and stir.
  13. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
  14. Carefully pour syrup onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.)
  15. Do not refrigerate.
  16. Cool completely.
  17. Break sheet candy into small pieces and dust with powdered sugar, if desired.
  18. Store in airtight containers between waxed paper.
  19. Store hard candy in a cool, dry place.
  20. Do not refrigerate.

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