Hard Candy Recipe

Boil until it reaches 295-310 degrees Fahrenheit on a candy thermometer.

Hard candy recipe. After hardening and cooling place cookie sheet in paper bag and drop the bag to break the candy into pieces. Store in airtight containers between waxed paper. If making lollipops do not dust with.

Once the candy is cool enough to. You can dust with powdered sugar or a mixture of powdered sugar and cornstarch. 2Reduce heat so that the ingredients are still boiling but not scorching.

Either a parchment paper lined baking sheet or a set of hard candy molds Do NOT use molds intended for chocolates or other candies for this or any hard candy recipe. In a medium saucepan stir together the white sugar corn syrup and water. Work in batches for each flavor and color.

Without stirring heat to 300 to 310 degrees F 149 to 154 degrees C or until a small amount of syrup dropped into cold water forms hard brittle threads. In a medium saucepan stir together the white sugar corn syrup and water. In a sturdy deep non reactive pot on medium heat add sugar water and corn syrup.

There is not a great way to fix sticky hard candy after youve cooked it and let it cool. We need 2 cups of granulated sugar. Cook stirring over medium heat until sugar dissolves then bring to a boil.

Without stirring heat to 300 to 310 degrees F 149 to 154 degrees C or until a small amount of syrup dropped into cold water forms hard brittle threads. When it comes to a full rolling boil turn the heat down to medium high. Ingredients for the hard candy recipe.