candy-making tools<\/a>. Before starting a candy project, test your thermometer in boiling water. It should say 212\u00b0. If it is higher or lower, add or subtract those degrees when cooking your candy.<\/p>\n","protected":false},"excerpt":{"rendered":"Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.<\/p>\n","protected":false},"author":7061,"featured_media":2042398,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305843,304423,304993,304288,305487,306171,304515,303966,305863,304988,304408,304368,303887,304268,304558,324623,304016,304388,304005,303883,304117,305028,304403],"categories-v2":[311481,308821,308481,308940,259620,310796,312036,308880,308495,311507,308935,308813,308745,308478,259483,308910,309177,308579,308752,308549,308476,308705,308974,308812],"coauthors":[112911],"recommended_recipes":[{"post_title":"Raspberry Hard Candy","post_link":"\/recipes\/raspberry-hard-candy\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Hard Maple Candy","post_link":"\/recipes\/hard-maple-candy\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hard-Maple-Candy_EXPS_FT21_20093_F_1008_1.jpg"},{"post_title":"Butterscotch Hard 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This recipe makes it simple to make your own candy for holidays, gifts or a bit of everyday indulgence.","recipeIngredient":["5 to 6 cups confectioners' sugar","2 cups sugar","3\/4 cup light corn syrup","1\/2 cup water","1 to 2 teaspoons anise, lemon or orange extract","Red, yellow or orange liquid food coloring, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the baking sheet","text":"Fill a 15x10x1-inch baking pan with confectioners' sugar to a depth of 1\/2 inch. Using the handle of a wooden spoon, drag it through the sugar to make a continuous curved-line indentation in the sugar. This will serve as a \"mold\" for your candy. Set the pan aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hard-candy_TOHD24_7606_SarahTramonte_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Melt the sugar","text":"In a large, heavy-duty saucepan, combine the sugar, corn syrup and water, then bring them to a boil over medium heat, stirring occasionally. Cover and continue cooking for three minutes without stirring, to dissolve any sugar crystals.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hard-candy_TOHD24_7606_SarahTramonte_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Continue cooking the candy","text":"Uncover the pan and raise the heat to medium-high. Continue boiling the syrup without stirring until a candy thermometer reaches 300\u00b0F (the hard-crack stage). Remove the pan from the heat and whisk in the flavor extract and the food coloring (if desired).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hard-candy_TOHD24_7606_SarahTramonte_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Pour the candy into your \"mold\"","text":"Carefully pour the mixture into a glass measuring cup with a spout. Working quickly, pour the syrup into the indentation in the prepared pan. Cover the candy with more confectioners' sugar. When the candy is just cool enough to handle, cut it into pieces with scissors.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hard-candy_TOHD24_7606_SarahTramonte_4.jpg?fit=700,1024"}],"recipeYield":"3\/4 pound","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 383 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"26mg sodium","carbohydrateContent":"99g carbohydrate (89g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suefalk763"},"reviewBody":"Simple and yummy recipe for candy. Even if you've never made it before. I didn't make pieces of candy, but I did dip dried lemon slices into the hot candy AFTER it reached hard crack stage. Let the excess drip and I laid it flat on a silicon mat. \nI've made candy for years, and if you want candy that isn't sticky I recommend heating to 'hard crack' stage. \nI also added 1\/2 teaspoon of food grade lemon oil. (in the candy making supply section of a cake decorating store.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NataliaLefevre"},"reviewBody":"First time ever making candies and they turned out amazing! For those of you struggling with soft or semi-liquid candy, you almost certainly didn't let it heat up to the hard crack stage. If you don't have a candy thermometer, buy one! Temperature is essential in candy making. If you have one, used it, and still wound up with liquid candy, test it or buy a new one! To test it, put your thermometer in a pot of water, bring it to a boil, and it should read 212\u00b0F (100\u00b0C). If it reads differently, adjust your temperatures accordingly (if it says 230\u00b0F when in boiling water, subtract 18\u00b0 from what the thermometer reads at any time to find the true temperature). I did this and wound up with the perfect candy. Awesome beginners recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TexasCera"},"reviewBody":"The recipe is great, and if you follow the instructions (and live in a non-humid climate like I do!) it turns out as it should. I use an unlined copper pan and found the combination of instructions and equipment perfect the first time out. For those wondering about the wasting of powdered sugar: use hard candy molds and save yourself a bag of sugar. You have to throw it out when the candies have set, which I found irritating the next time I went to the cupboard for powdered sugar and realized I'd thrown a perfectly good bag away. Also, use oil based flavoring (no matter what flavor) or the flavor will be too mild. Non-oil based flavoring evaporates quickly at this high of a heat. Finally, this can be an awful mess to clean up, as the candy hardens on all your tools and you'll have to melt it off again. If you boil water in your pot after making this recipe, the candy comes off fast and smooth. For other tools (like the glass measuring cup or any silicone stirers), use hot water from a coffee pot to melt the candy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"papawoman"},"reviewBody":"I've made this two years in a row and my kids love to guess the flavors of each vibrant color. Easy to make and you don't have to worry about it getting stale... Nice to have out over the holiday season.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stanislava"},"reviewBody":"a bit hard to make the first because i had never made candy like this before but the second time was easy. the 3rd time i made this candy i used 1\\2 teaspoon of mango oil and 1\\2 teaspoon of peach oil instead of the extract and it came out great and i got wonderful reviews for it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RiaMathew"},"reviewBody":"The candy we made is still partially liquid and won't harden. Is there any way to reuse the candy?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"7606","romance_copy_dek":"Create unique flavors and colors with homemade hard candy. 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Homemade Hard Candy Recipe<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n","yoast_head_json":{"title":"Homemade Hard Candy Recipe","description":"Make old-fashioned hard candy at home with simple sugar and corn syrup. Using your favorite flavors and colors will make it unique.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/hard-candy\/","og_locale":"en_US","og_type":"article","og_title":"Hard Candy","og_description":"Make old-fashioned hard candy at home with simple sugar and corn syrup. 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