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Candyland Crafts

201 West Main Street, Somerville NJ 08876

Phone: (908)685-0410                               Toll Free: (877)487-4289                               FAX: (908)575-1640

 

Hard Candy Making Recipe & Supplies

Making Hard Candy! It's a "piece of candy"!!

 

Hard Candy Mix & Hard Candy Making Kits

 

What you will need

2 cups granulated sugar

2/3 cup light corn syrup

3/4 cup water

(1 dram) Lorann Flavoring  (or as desired)

1/4 tsp. coloring

Candy Thermometer

An Appropriate Hard Candy Mold (NOTE: you may also use a cookie sheet for irregular candy pieces, if you prefer)

 

 

Grease MoldsHeat & MixPour CandySeparate From Mold

 

"How To Do It"

lightly oil hard candy molds. [vegetable oil] In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260o F, add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat at 300o F or when drops of syrup form hard brittle threads in cold water.

(Temperature will continue to rise after removing from heat, so remove precisely at 300o F). After boiling action ceases, add flavoring and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Pour into lightly oiled hard candy molds (not chocolate molds), or onto greased cookie sheet and score to mark squares. When cool, unmold or break into pieces. You  can also dust with powdered sugar to prevent sticking. Store in airtight containers.

 

Guidelines for candy temperatures

Thread stage           (Syrup)                  230o to 233o F

Soft -ball stage        (Fudge)                  234o to 240o F

Firm-ball stage        (Caramels)             244o to 248o F

Hard-ball stage        (Marshmallows)      250o to 266o F

Soft-crack stage      (Popcorn balls)       270o to 290o F

Hard-crack stage     (Hard candy)          295o to 310o F