Published: · Modified: by Melissa Griffiths · This post may contain affiliate links · 52 Comments
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Homemade hard candy isn't hard to make! Follow this easy hard candy recipe and the step-by-step instructions. Changing the flavor is simple and delicious!
First, let's discuss the science behind candy making. To make this hard candy recipe, you mix sugar and water. In this case, it's water, sugar, and corn syrup. Only a certain amount of sugar can dissolve in water at room temperature, so we must heat the sugar and water when making this hard candy recipe.
In this hard candy recipe, the only stirring happens before the sugar is dissolved and after the mixture is taken off the heat if you add flavoring. Otherwise, you just let the color incorporate via the boiling action of the mixture. If you're geeky like me, you can read more about the science behind candy making here.
Table of Contents
Why You'll Love This Recipe
- It will last such a long time! So it can be made far ahead of any holiday or event and still taste fresh and delicious.
- I love giving hard candy as gifts for the holiday season. You can also use it to decorate cakes and cupcakes or crush it to include in cookies.
- You can add many flavors to your candy! I recommend using flavoring oils. They are much more potent than extracts. I have tried both, and the extract flavor is very mild, even when a lot is used. Add 1 teaspoon of flavoring; any more than that will be overwhelming with the amount of candy this recipe makes.
Recipe Ingredients
- Sugar
- Corn syrup
- Food Coloring
- Flavoring oil
- Powdered sugar
For the exact amounts needed, please see the recipe card below.
How to Make Homemade Hard Candy
- Combine the sugar, corn syrup, and water in a saucepan.
- Add in the food coloring if using.
- Remove from the heat and add in the flavoring oil if using.
- Pour the sugar mixture onto a baking sheet and allow it to harden. Break it into bite-sized pieces and toss in powdered sugar to coat.
Recipe FAQs
How long will Homemade Candy keep?
While it doesn’t have any close expiration dates (practically none), homemade candy can still go bad, but for reasons you may not think. Humidity, temperature control, storage, and other things all come into play on the shelf life of candy. As it ages, your candy will become soft, sticky, chewy, and gooey, so it’s best to enjoy it when it’s at its freshest for best results.
Will hard candy stick to parchment paper?
No, hard candy shouldn’t stick to the parchment paper, designed and made to withstand such recipes.
Why is my hard candy chewy?
Many factors could be at play in making your candy chewy instead of hard as desired. For example, the storage and room’s humidity levels could be factors, but another one is how you made the candy.
Expert Tips
- Do not lean over the pot when mixing, as the steam can burn you.
- You can also choose to pour the mixture into candy molds and harden it into shapes. Another option is to pour free-form candies onto a parchment-lined sheet. After allowing the mixture to cool for a minute before pouring, this method becomes easier.
- If you didn’t allow the candy to reach the proper temperature before pouring it into the pan or molds, it might not have reached the hard-ball stage needed to hold a hard texture once it cooled.
Tools for this Cinnamon Candy
- Candy thermometer or instant-read thermometer
- Silicone spatula
- 3-quart saucepan
- Sheet pans
- Parchment
- Whisk
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5 from 11 votes
Homemade Hard Candy Recipe
Homemade hard candy isn't hard to make! Follow this easy hard candy recipe and the step-by-step instructions. Changing the flavor is simple and delicious!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 144kcal
Author: Melissa Griffiths
Equipment
Ingredients
- 2 cups sugar
- ⅔ cup corn syrup
- ¾ cup water
- food coloring if desired
- 1 teaspoon flavoring oil if desired, I use cinnamon
- ¼ cup powdered sugar
US Customary - Metric
Instructions
In a 3 quart saucepan, combine sugar, corn syrup, and water.
Over medium heat, stir just until the sugar is dissolved. Do not stir again.
Heat until the mixture reaches 260 degrees F.
Add food coloring, if desired.
Continue to boil until the mixture reaches 300 degrees F.
Remove from heat and add flavoring oil, if desired. Do not lean over the pot when you add the oil!! The steam can burn.
Stir until combined.
Pour into a quarter baking sheet that has been sprayed with cooking spray or lined with parchment.
Let the candy sit so it can harden. Brake into bitesized pieces and toss with powdered sugar.
OR pour into candy molds and allow to harden.
OR pour free-form candies onto parchment paper. I find this is easier after the mixture has cooled just slightly, about 1 minute.
Video
Notes
- Soaking anything with hard candy on it in warm water will dissolve the candy and make it easier to clean.
- Hard candy will be set up in about 2-3 hours.
- While you could freeze it, I do not recommend doing so. Hard candy, once it begins to thaw, will weep and become a sticky mess. For this reason, I highly recommend avoiding the idea altogether.
- There isn't any cream of tartar in this recipe, but it is used in hard candy. Cream of tartar can help prevent sugar crystallization.
Nutrition
Calories: 144kcal | Carbohydrates: 37g | Sodium: 9mg | Sugar: 37g | Calcium: 2mg
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Reader Interactions
Comments
Ruth
I just made this recipe - it looks like I made tar - and tastes awful too - it was supposed to be peppermint but no words can describe the taste
I followed your recipe to a tee
we have been married for 46 years and my husband said it is the worst thing I have ever made.
all we keep doing is laughing at it - it even cracked on its own.
What went wrong?Reply
Alli
If it is dark colored, it was cooked for too long.
Reply
Maggie Nienhuis
Can you use real fruit instead of oil?
Reply
Alli
No, the liquid in the fruit will alter the sugar ratio.
Reply
Dave
This is more a question, I'm looking to make some lemon drop candy and maybe some Pina colada style candies, any suggestions as to where I might look for proper ratios for said ingredients?? Thanks again for all the amazing info and recipes, love the site!!Reply
Alli
Hi Dave, you can flavor this candy however you'd like as long as you're using flavoring oils. If you're looking for a specific recipe I'm afraid I don't have a specific recipe I've tried myself, sorry!
Reply
Beth A Parsons
I meant to say "Mix powdered sugar and citric acid (can buy at Country Kitchen, a little bit of citric acid goes a long way, its sour), especially with lemon candy, its delicious!
Reply
Beth A Parsons
I used 2 drams for stronger flavoring when using raspberry and cherry. I coated the raspberry in citric acid + finely ground white sugar to give a sour then sweet taste, kids loved it!
Reply
David & Patricia Walters
Can u use powder cinnamon
Reply
Alli
No, you need to use a flavoring oil.
Reply
Beth A Parsons
I used 2 drams for stronger flavoring when using raspberry and cherry. I coated the raspberry in citric acid + finely ground white sugar to give a sour then sweet taste, kids loved it! Also, I have found that glass jars with air-tight lids keep the candy its freshest.
Reply
Anonymous
This sounds super and sounds very easy to make, I can't wait to make it
Reply
Antonio
I'm so excited about this do you have any recipes to make chocolate candyReply
Alli
I have a delicious chocolate fudge recipe as well as a Christmas Bark recipe!
Reply
Alli
Family favorite homemade candy!Reply
Anonymous
Yeah it isReply
Connie
Can I make this sugar free ?
Reply
Alli
I don't recommend it, since the entire recipe is basically sugar.
Reply
Sandi
Sorry this had nothing to do with the prior question but do icoat the pan with anything?
Reply
Alli
Yes, coat the pan with oil or parchment. I've updated the recipe with these details. Thanks!
5 from 11 votes (7 ratings without comment)
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