Old-Fashioned Hard Candy Recipe (2024)

FAQs

How is hard candy made? ›

Recipes for hard candy use a sugar syrup, such as sucrose, glucose or fructose. This is heated to a particular temperature, at which point the candy maker removes it from the heat source and may add citric acid, food dye, and some flavouring, such as a plant extract, essential oil, or flavourant.

The one home candy maker I've ever witnessed make sassafras candy boiled peeled roots in water, about 2 cups worth, eventually added 2 cups of sugar and a cup and a dash of Karo syrup, and some powdered sassafras root to boiling root liquid. The roots were removed before the sweetening was added.

Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.

Toss in a small amount of powdered sugar to keep from sticking together.

Hard candies, also known as lollipops follies, suckers, or boiled sweets, are generally made of sucrose, glucose, water, colour and flavour.

Hard candy is primarily made of fructose and glucose syrups mixed with purified water, flavorings, and colorings. Each ingredient needs to be prepared and heated according to the specifications for the desired product, before being mixed together.

Preventing sugar crystallization.

Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

Jolly Ranchers are also the hardest of the hard candies—they're like concentrated and pressurized diamonds of fruity sugar. The endurance factor is also very strong; you can suck on a Jolly Rancher longer than any other candy on this list. It's an all-time classic hard candy.

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242—248°F. Caramels are cooked to the firm ball stage. If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250°—265°F.

Can hard candy go bad? ›

Hard candy like lollipops can last up to a year when stored at room temperature or in a cool, dry location. Gummies last for six to nine months from the date of purchase. Soft candies like caramel and jelly beans last six to nine months if the package has been opened and left at room temperature.

Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty.

But acetic acid reacts only with certain kinds of substances—and sugar isn't one of them. In fact, candy might dissolve more slowly in vinegar, since the acetic acid molecules don't dissolve sugar as well as water does.

Typically, a hard candy mixture includes sugar, water, and corn syrup. Once you have your basic mixture ready, and just before it reaches the hard-crack stage (about 300°F), it's time to add the citric acid.

The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 - 155° C.}, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical.

JOLLY RANCHER candies are manufactured by creating a solution of corn syrup, sucrose, glucose, or fructose syrup that is boiled to a temperature of 160 °C/320F and cooled to create a supersaturated mixture that is roughly 2.5 percent water.

CANDY MAKING PROCESS

In a high sided pan, add 60 parts sugar and then pour just enough water to nearly cover the sugar. Switch on the hob and stir immediately to prevent the sugar from settling at the bottom of the pan. Continue until all the sugar dissolves, making it easier to stir.