Introduction

Making hard candy at home is a fun and rewarding project that results in delicious, shiny sweets. With just a few simple ingredients, you can create colorful, flavorful treats perfect for gifts or snacking.

Three clear glass jars filled with large, shiny broken pieces of candy are placed side by side on a white marbled surface. The jar on the left holds pale yellow candy shards that are thick and irregularly shaped, with a few pieces scattered in front. The middle jar contains bright green candy shards with a glossy finish, stacked unevenly and some lying flat outside the jar. The jar on the right is filled with pinkish-red candy shards that look slightly frosted, with several pieces neatly arranged in front. The background is a light tiled wall with a soft white cloth partly visible behind the jars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
⅓ cup water
⅓ cup clear corn syrup
42 drops food coloring (liquid works best; for example, 22 drops green, 20 drops red)
Flavoring: ½ to ¾ teaspoon extract (peppermint, vanilla, etc.) or ¼ teaspoon flavor oil (strawberry, cotton candy, etc.)
Powdered sugar (for coating)

Instructions

Step 1: Sift powdered sugar over the bottom of a cookie sheet (a rimmed sheet works best to contain the sugar). Alternatively, you can use parchment paper or a silicone mat. The powdered sugar base prevents the candy from sticking and adds a nice finish. Set aside.
Step 2: In a medium saucepan, combine granulated sugar, water, and corn syrup. Gently stir until all ingredients are dissolved and no sugar remains stuck to the bottom.
Step 3: Place the saucepan over medium heat and bring the mixture to a boil.
Step 4: Let the mixture boil without stirring until it reaches 300°F (hard crack stage) on a candy thermometer.
Step 5: Remove the saucepan from heat once the mixture reaches 300°F.
Step 6: Wait 30 seconds, then add the food coloring and your chosen flavoring (extract or oil). Liquid food coloring blends easier than gel.
Step 7: Stir quickly and thoroughly until the color and flavor are evenly distributed.
Step 8: Pour the hot mixture onto the prepared cookie sheet. Use an offset spatula to spread it evenly. Work quickly before the candy starts to set.
Step 9: Sift more powdered sugar evenly over the top of the candy to prevent sticking.
Step 10: Allow the candy to set for at least 30 minutes or until completely hardened.
Step 11: Use a pastry brush to remove any excess powdered sugar from the surface.
Step 12: Break the candy into bite-sized pieces using a mallet or rolling pin.
Step 13: Store the pieces in an airtight container.

Tips & Variations

Use a candy thermometer for accurate temperature to ensure perfect hard candy texture.
Replace powdered sugar with cornstarch for coating if you want less sweetness on the surface.
Experiment with different extracts and oils to create a variety of flavors.
For a marbled effect, add drops of multiple food coloring after removing from heat and swirl gently before pouring.

Storage

Store the broken candy pieces in an airtight container at room temperature to keep them crisp. Properly stored, hard candy can last several weeks. To refresh slightly sticky candy, separate the pieces and recoat lightly with powdered sugar.

How to Serve

The image shows a small stack of seven thin, rectangular jelly-like pieces with a sugar coating, placed on a square white marble surface. The layers alternate in colors: green on top, followed by pale yellow, red, green, pale yellow, and ending with red at the bottom. In the blurred background, there are glass jars filled with jelly candies in yellow, red, and green hues, all set on a white marbled texture. The overall look is bright and colorful with a soft focus on the stacked pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gel food coloring instead of liquid?

Yes, but liquid food coloring blends more easily. If using gel, add it carefully and mix quickly to avoid uneven coloring.

What if my candy is sticky after cooling?

Sticky candy usually means humidity affected it or it didn’t reach the correct temperature. To fix it, break it into pieces and toss lightly with powdered sugar to reduce stickiness.