Basic Hard Candy Making Instructions
By Bob Sherman
project shows the basic procedure for making hard candy in molds.
PLEASE NOTE!! - Hard Candy making requires high
temperatures and caution should be used when handling the hot
candy . I do not recommend allowing the family to participate
as hot candy will stick to your skin and cause severe burns. if
you get any on your skin, flush with cold water immediately.
For convenience I prefer to use pre mixed hard candy
mix, but many folks like to make their own. These instructions
are for using our 12 ounce hard candy mix, so adjust your recipes
if making a different amount. The following recipe is for those
who prefer to make their candy from scratch:
- 2 Cups granulated sugar
- 1 cup of water
- 2/3 Cup of light Corn Syrup
- 1 teaspoon of flavor oil
Hard Candy Making Supplies And Materials
The following candy making supplies and other materials were
used to make this project. Clicking on the item name will bring
you to that item's page with a full description and ordering information.
No modifications to the mold are needed, but it is important
to grease the mold using spray shortening or wiping with vegetable
oil. I find spray shortening works best. Wipe out any excess.
Add the dry mix to the pot.
Add 1/3 cup of water (or whatever quantity your recipe / mix
Place it on medium heat. Do not stir any more or it will cause
the candy to thicken. The boiling action provides all the agitation
Once it reaches a boil, cover the pot for three minutes or until
you see steam escaping from under the lid.
Note: Covering the pot will allow the
steam to dissolve any sugar crystals that may have formed on the
sides of the pot. From this point do not stir or move the pot
until ready to pour.
Remove the lid and insert your thermometer. Do not allow the
thermometer to touch the bottom of the pot - it will give a false
When the candy reaches 250 degrees F. add the food color of your
choice. Photo shows gel food color being added.
Powdered food color also works, but takes longer to mix in.
Powder color first added.
When the temperature reaches 300 degrees F. add 1/2 to 3/4 teaspoon
of flavor oil then remove from heat and allow to sit for a few
Once most of the bubbles have dissipated pour the candy into
your mold. For lollys, after pouring position the sticks and spin
them for a better bond.
The finished lollys.
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Disclaimer: The information presented here is accurate to the
best of my knowledge and common chocolate making practices as
of the time of this writing - originally published in January
2008 and updated in November 2010. The author and the publisher
accept no liability for the use or misuse of any of the information
presented in this article. This article is presented for informational
purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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