Best 20 Hard Candy Recipes

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

OLD FASHIONED HARD CANDY

Steps:

• Generously coat a cookie sheet with confectioners' sugar, and set aside.
• In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
• Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

CINNAMON HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.

HARD CANDY

Steps:

• Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. , In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals., Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired. , Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.

OLD-FASHIONED HOMEMADE HARD CANDY

Steps:

• In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
• Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
• Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

HARD ROCK CANDY

Steps:

• Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
• In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
• Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.

BUTTERSCOTCH HARD CANDY

Steps:

• Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

HARD CANDY

Steps:

• Mix syrup, sugar and water.
• Bring to hard/crack boil on candy thermometer.
• Stir in Candy oil and food coloring. (watch about the steam coming off of the mixture, it can really get you).
• Butter the heat resistant surface you will be working on. (She had a marble candy board, I use a cookie sheet).
• When cool enough to touch with hands (but not too cool or it will be too late), butter you hands and kitchen scissors and begin cutting pieces with scissors.
• Put pieces in a bowl of confection sugar (coats each piece from sticking to one another) and when you get alot in the bowl, skake it thru a stainer to get excess off.
• This is a very, very fast paced thing! We always cut it to make small pieces, and we bent in any sharp edges to make it easier for the kids. I have poured it into the cookie sheet and as it sets up, you scour it with a pizza cutter. When completely cooled you can break it apart. It all depends on whether I have help or not.

PEPPERMINT HARD CANDY

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers.

OLD FASHIONED HARD CANDY

Steps:

• Butter two 15x10x1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers.

HARD MAPLE CANDY

Steps:

• Grease a 15x10x1-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook over medium-high heat until a candy thermometer reads 300° (hard-crack stage), stirring occasionally. , Remove from the heat; stir in maple flavoring. Immediately pour into prepared pan; cool. Break into pieces. Store in an airtight container.

CHRISTMAS HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as the scent of the oil is very strong. , Immediately pour onto an oiled baking sheet. Cool; break into pieces. Store in airtight containers.

HARD BUTTERSCOTCH CANDY

Steps:

• Put sugar, corn syrup, water and salt into saucepan.
• Stir over low heat until sugar is dissolved.
• Increase heat and cook until thermometer registers 250 degrees F, firm ball stage.
• Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage).
• Remove from stove.
• Add vanilla extract.
• Pour into buttered shallow pan, making a layer 1/4 inch deep.
• While warm, crease into squares with a blunt knife.
• When cold, break into pieces.

ANISE HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.

NANA'S HOMEMADE HARD CANDY

Steps:

• 1. Sprinkle cookie sheet with powdered sugar and set aside
• 2. Combine sugar syrup and water in a saucepan and continuously stir over medium heat until the sugar is dissolved.
• 3. Continue to cook without stirring until a candy thermometer reaches 290 degrees. (Between 34 and 45 minutes)
• 4. Remove from heat and add food color and oil or extract. (if using oils do NOT inhale over the pot while adding the oil. it is very strong and can take your breathe away)
• 5. Pour mixture onto prepared cookie sheet and allow to cool completely. Once completely cooled lay a clean towel over top of sheet and break candy into pieces by taping with a hammer. Sprinkle candy again with powdered sugar
• 6. If you are making several flavors and colors like we did, after all the flavors are broken into pieces mix them together and put into candy dishes or bowls for a tasty beautiful stained glass effect.
• 7. These make beautiful favors for parties and showers.

BEAUTIFUL STAINED-GLASS HARD CANDY

Steps:

• To make your own molds from foil: Cut aluminum foil in desired shapes: stars, trees, etc. Grease foil lightly with vegetable oil. Fold up edges to make 1/2" sides. Seal corners with freezer tape to prevent leaks.
• You can also pour this candy onto a greased cookie sheet to make your own shapes. Score the candy while it's still warm (be careful not to burn your fingers) so you can break it on the score lines. I've even used mint containers as molds.
• To make the candy: In a 2-quart saucepan combine sugar, syrup, water and vinegar. Cook, stirring constantly until the sugar is dissolved. Continue cooking, without stirring, until it reaches the hard crack stage (300F degrees).
• Remove from the heat, stir in the flavoring and color. Allow the candy to cool SLIGHTLY. Pour the candy into prepared molds, about 1/8" deep. When firm, remove from the molds.
• If you wish to hang the finished candy on a string or ribbon: when the candy begins to set (before it hardens) use a skewer to make holes for stringing.
• If candy becomes too firm to pour and shape it, then remelt it over low heat. Be careful not to boil it.
• Tips for other color combinations: Use a toothpick to swirl food coloring through the uncolored candy after it's been poured into molds. Make molded candies of one color and dribble with a second color to get a "stained glass" effect. To store candy ornaments, wrap them in plastic wrap and store in a covered container at room temperature in a dry place. Keep them flat to prevent warping.

QUICK AND EASY HARD CANDY (MICROWAVE!)

Steps:

• Thoroughly mix sugar and light corn syrup in glass bowl.
• Cover with plastic wrap.
• Microwave on HIGH for 3 minutes and 15 seconds.
• Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.
• Remove from microwave and stir. After boiling has ceased, stir in coloring and flavoring.
• Pour syrup quickly, onto wax paper covered cookie sheet or into non-stick sprayed molds. Cool completely before breaking into pieces.
• Store in airtight container.
• Prep time is cooking time, and Cooking time is actually cooling time.

NO CORN SYRUP HARD CANDY

Steps:

• In a medium saucepan over a medium heat put water sugar and cream of tartar a stir until dissolved.
• Bring mixture to a boil DO NOT STIR place candy thermometer in mix and allow to reach hard crack stage 148.8C / 300F.
• Remove from heat and pour into moulds and let set for 30 minutes.

CHRISTMAS HARD CANDY

Steps:

• Put a couple of LIGHTLY oiled and then wiped out, 10" frying pan (metal--not cast iron) in the freezer for 20 minutes or so before starting the candy (one for each batch).
• Put the confectioners sugar in a bowl and put on the table where you will be working with the candy.
• Put the Karo syrup, sugar, and water in a large saucepan; bring it to a boil and cook over medium heat till thermometer reaches 300F to 305F (hard crack stage).
• Immediately take off the stove and add the flavoring and the food coloring.
• Pour into the cold pans and wait till it starts to set; it will cool around the edges first.
• When it does, start picking up and snipping with scissors to desired size.
• Put into the confectioners sugar and leave there, tossing every so often, till you are done.
• When that particular flavor is done, put the candy in a sifter and sift the confectioners sugar off and put into a clean bowl; save this sugar for the next batch.
• AMOUNT OF OIL FLAVORING THAT I USE:.
• cinnamon--scant 1/2 teaspoon (deep red); lemon--full 1/2 teaspoon (yellow); anise--full 1/2 teaspoon (blue); lime--full 1/2 teaspoon (light green); spearmint--exactly 1/2 teaspoon (dark green); orange--full 1/2 teaspoon (medium orange); clove--level 1/4 teaspoon (this flavor is very strong--no color).

HARD CINNAMON CANDY

Steps:

• 1. Items you will also need: sheet pan to pour the candy on to cool/harden parchment paper to line pan powdered sugar to sprinkle on parchment so candy doesn't stick Mix sugar, water and corn syrup in a heavy pot. Over medium heat, stir til sugar is dissolved Bring to a boil and cook to the desired candy stage. Remove from heat and add food coloring and cinnamon oil. CAUTION - keep your head back so that the steam from adding the oil doesn't choke you or make you pass out from losing your breath. Cinnamon oil is very strong! Stir and pour onto your powdered sugar sprinkled, parchment lined pan.
• 2. http://snackcupsandsmiles.blogspot.com/2012/12/hard-cinnamon-candy.html