We love to make hard candy and soon, so will you! You can make it as a gift, for yourself or as decoration. Glass candy can flavor it to be any flavor and color. You can even make your own cough drops once you learn how to make this recipe. If you are looking for one without corn syrup, check out this version. It’s a little more tricky, so I highly recommend learning the recipe below first if you are just starting out.
Normally, I would recommend you go out and buy a cheap candy thermometer. However, it isn’t absolutely necessary if you drop small amounts of the sugar syrup carefully into cool water. You are looking for hard, brittle threads that snap easily. You will want to leave the candy in the cool water a few moments before testing to cool down. Otherwise you can get a nasty burn. I will show you a photo below on what you are looking for in consistency.
A few words of caution. Always have a cool glass of water to dip your hand into if you get burn. This is a hot substance and this can save you a lot of pain. If you are careful, you aren’t likely to get burned, but if you make candy long enough, it’s going to happen. Usually, it’s just a small amount and it’s not terrible.
Also, never leave this unattended. Once sugar syrup gets above 212F (100C) the temperature can climb rapidly. You do not want to make this candy if you are in a hurry or distracted. This is where accidents can and do happen. Candy making can be rewarding as long as you are cautious.
Finally, I do not recommend making candy on a glass stove top electric burner. Pitting on the glass surface can occur when hot sugar syrup splatters onto a hot burner. This is something you do need to be aware of happening. It happened to me the very first year of my new stove and making fudge. I was not happy to find out this is permanent and the manufacturer didn’t cover it. I recommend a cheap induction burner you can plug for candy making in as you don’t have to worry too much if it gets beat up. Play it safe and you’ll be okay.
Now that the words of advice is out of the way, let’s look at some photos and then the recipe on how to make hard candy.
Hard Candy without a Thermometer
Ingredients
- 3 cups (600g) sugar
- ¾ cup (180mL) water
- 1 tbs (15mL) flavored extract
- 1 cup (240mL) corn syrup
Instructions
- In a 3 quart pan, stir together the sugar, corn syrup and water.
- Line and grease a 9×13 (23x33cm) heat proof baking sheet with sides. I don't recommend using glass as it can crack with thermal shock.
- Place the pan on a stovetop and turn the heat to medium. Stir the sugar mixture over medium heat until the sugar dissolves. If any sugar crystals are on the sides of the pan, brush them down into the mixture with a pastry brush dipped in water. Once all the sugar is dissolved, turn up heat to medium high and bring the mixture to a boil. Stop stirring once it begins to boil.
- Continue to heat the mixture until a small amount of syrup dropped into cold water forms hard, brittle threads. This takes about 20-30 minutes. The sugar will boil vigorously and then slow down and take on a pale amber color at the upper temperature. This is between 300-310F (149-154C) for those using a thermometer.
- Remove from heat. Add in flavoring and food coloring if desired and stir gently with a heat proof spoon (such as a wooden spoon or silicone rated above 300F.) Steam will rise up, so stand to the side when adding flavoring or colors.
- Carefully pour candy out on baking sheet. Allow to cool 5-10 minutes and score the candy with a knife for more uniform pieces.
- Let cool completely before breaking apart at score lines or cover and smack candy with the back of a spoon until you get the desired sized pieces.
- Store in an airtight container. If desired, dust with powdered sugar before storing.
Notes
- Make a Kool-Aid version. In a small bowl, stir one teaspoon of water with one packet of Kool-Aid. Add once you turn off the heat and stir.
- You can coat the candy with powdered sugar to prevent them from sticking if you live in a humid climate but be aware that powdered sugar often contains cornstarch.
- It’s best to make this candy on a dry day as it’s hygroscopic and can become sticky if the air is humid.
- If any sugar crystals begin to form on the sides or you see sugar on the sides of the pan at any time, you must wash them down with a wet pastry brush dipped in water or the sugar may crystalize and you’ll have to start over.
- If you do not have a thermometer, you are in luck since we didn’t use food coloring. The sugar will change from clear to a pale yellow.
- You can also check by dropping a small amount of the mixture into a container of cold water. Wait about 15-20 seconds or until cool before removing and checking. It should be brittle and crack between your fingers.
- Some find adding a teaspoon of lemon juice or vinegar to the sugar water helps with preventing crystallization. It can alter the taste slightly to those sensitive to bitter tastes.
- Non-stick pans are notorious for causing sugar to crystalize when making candy. A good stainless steel pan with a heavy bottom is ideal.
- The syrup is very hot. Never leave the pan unattended and take extreme care when working with heating sugar.
- Adjust the heat as necessary. Do not allow the mixture to boil over, especially on glass stovetops. Hot sugar syrup can damage glass surfaces. Electric glass stovetops are not recommended for making candies.
- Do not touch or taste hot sugar or candy. Use oven mitts and let the candy cool completely before handling or consuming. You will be burned if you fail to heed this advice.
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