Hard Candy Recipe

Review Rewritten: I recently tried out this amazing recipe for making a candy bowl and it turned out fantastic! Here are some helpful tips to improve your candy-making skills: 1. To ensure your candy reaches the hard crack stage at 300°F, make sure it is not too liquidy by avoiding adding too much water and ensuring it reaches the correct temperature. 2. If your candy is a bit sticky when you eat it, it may be a soft-crack candy formed at 275°F. Keep it on the heat for longer until it reaches the desired consistency. 3. Temperature control is crucial in candy making, so be patient and allow your sugar mixture to reach the correct temperature. While a candy thermometer is helpful, you can also use the drop-technique by testing the sugar in cold water until it reaches a hard-crack stage. 4. Opt for flavorings specifically made for candy making, such as Lorann Oils, as they can withstand high temperatures of 300°F without losing their flavor. 5. Avoid letting uncooked sugar granules come into contact with your candy before it hardens to prevent quick crystallization and a grainy texture. Be mindful of any sugar splashes on the pot's sides and scrape them down. 6. For an easy cleanup, boil water in the pot used for making candy and toss in any candy-coated utensils you used during the process. This will make cleaning up a breeze!

I recently tried out this versatile candy recipe and it turned out fantastic! I decided to utilize some leftover prickly pear juice I had on hand, and the end result was a delightful treat. I didn't need to add any extra flavoring or coloring, simply followed the boiling instructions precisely as stated. Achieving the "hard crack" stage took me approximately 40 minutes. Some advice for fellow candy makers: opt for a deep pot to prevent any boil-overs, and when breaking the cooled candy, make sure to cover your workspace with plastic wrap or a large ziplock bag to avoid a mess. The shards of candy can be quite sharp, so it's best to break them into small pieces. Plus, be cautious as they have a tendency to stick to teeth – ensure you finish enjoying them before heading to bed to prevent any unwanted cavities!

I decided to make my own candy instead of driving two hours to get it, and it turned out amazing! I skipped the dyes and flavorings and instead used 2 tablespoons of freshly peeled and food processed ginger. I added the ginger at the beginning of the cooking process, and it only took about an hour to prepare.

If the candy doesn't harden after 45 minutes, it's likely because you didn't reach 300 degrees while cooking it. Hope this information is helpful.

My daughter and I had a blast trying out different flavors and getting creative with our homemade treats! We had fun cutting them into thin strips and shaping them into ribbons while they were still soft. It was so enjoyable! We're looking forward to doing it again soon. The recipe was simple to follow, and a few days later, my daughter, who has MS, whipped up two more batches all by herself. Make sure to use non-stick parchment for easy cleanup and perfect results.

I used small silicone molds shaped like Lifesavers to make this treat and flavored it with butter rum, my wife's favorite flavor! The results were fantastic!

I substituted water with my homemade extra concentrated green tea and reduced the flavoring, and the outcome was fantastic. I plan on experimenting with coffee and different types of tea next. For those who prefer smaller batches, I divided the ingredients as follows: - Sugar: 1 1/4 cups - Corn syrup: 1/2 cup - Water: 1/3 cup - Flavoring: 1/3 tbsp I understand that scaling down recipes can be challenging for some individuals.

Started selling this at school and it is absolutely fantastic.

Delicious and flavorful, this recipe is simply fantastic!

I tried making these candies using LEGO molds for my grandson. I added watermelon extract, but I'm not a fan of using extracts. Can anyone suggest a more natural alternative I could use instead?

This recipe brings back memories of Grandma's special treat. She would carefully pour the colorful, sweetened molten candy onto baking sheets dusted with powdered sugar, then skillfully cut it into bite-sized pieces with scissors before it cooled and hardened. It was a challenging process, but Grandma always showed her determination and strength in making it.

I despised using a candy thermometer in my cooking class; I messed up with it twice!! It's 2024, shouldn't there be a more intelligent way to create basic hard candy? These thermometers feel ancient, and they prevent me from even attempting to make simple hard candy again until I discover a better method!!! SCIENCE, what is happening?! -0- Just my opinion.

Quite sweet. I used 1 1/4 cups of water and corn syrup each, which turned out well. I may reduce the sugar amount in my next attempt.

Great flavor and texture, but it takes a bit longer to set. It can be quite frustrating to remove it from the pan due to its sticky nature.

It was a bit challenging to prepare, but the kids enjoyed it, which kept them happy. It had a bit too much flavor for my liking, though.