Hard Candy Formula

 photo for Hard Candy Formula

Old Fashioned Hard Candy and Lollipop Recipe.




Warning: Hard candy making requires the use of very high cooking temperatures. Caution should be used at all times to avoid being burned. The use of a candy thermometer is recommended. Please note that the cinnamon, clove and peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors.

Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended.

Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray. Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil.

Mix sugar, corn syrup and water in a 2 quart or larger sauce pan. Stir over medium heat until sugar dissolves. Insert candy thermometer, making certain it does not touch the bottom of the pan. Bring mixture to a boil, without stirring. Continue to cook the syrup until the temperature reaches 260º F, add color. Do not stir; the boiling action will incorporate color into syrup.

Remove from heat precisely at 300°F (temperature will continue to rise) or when drops of syrup form hard, brittle threads in cold water. When it stops boiling, add flavor and stir. Avoid rising steam when adding flavor.

Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum foil. (As the sugar mixture begins to set, you may want to score with a large knife to mark squares.) Alternately, pour candy into prepared molds. Do not refrigerate.

Allow to completely cool, lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces, and store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties.

*Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces.