Description
This classic hard candy recipe creates delicious, brightly colored, and flavorful sweet treats that are perfect for sharing or gifting. Made with simple ingredients like sugar, corn syrup, and a touch of extract, the candy is cooked to the hard-crack stage for the perfect crunch and can be flavored with anise, lemon, or orange extract along with optional food coloring for a festive look.
Ingredients
Scale
For the Candy:
- 2 cups granulated 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
For Preparation:
- 5 to 6 cups confectioners’ sugar
Instructions
- Prepare the Pan: Fill a 15x10x1-inch pan with 5 to 6 cups of confectioners’ sugar to a depth of about 1/2 inch. Using the handle of a wooden spoon, make a continuous curved-line indentation in the surface of the sugar. Set the pan aside for later.
- Combine Ingredients: In a large heavy saucepan, mix 2 cups granulated sugar, 3/4 cup light corn syrup, and 1/2 cup water. Place over medium heat and stir occasionally until the mixture comes to a boil.
- Dissolve Sugar Crystals: Cover the saucepan and continue cooking for 3 minutes to dissolve any sugar crystals, preventing grainy candy.
- Cook to Hard-Crack Stage: Uncover the pan and cook the syrup on medium-high heat without stirring. Use a candy thermometer to monitor the temperature and cook until it reaches 300°F (the hard-crack stage), which ensures a crisp, brittle candy.
- Add Flavor and Color: Remove the pan from heat and quickly stir in 1 to 2 teaspoons of your chosen extract (anise, lemon, or orange) and liquid food coloring if desired to add flavor and vibrancy.
- Pour the Candy: Carefully pour the hot candy syrup into a glass measuring cup. Working swiftly, pour the syrup into the indentation created in the confectioners’ sugar in your prepared pan.
- Cool and Cut: Immediately cover the poured candy with more confectioners’ sugar to prevent sticking. Once the candy has cooled enough to handle, cut it into desired pieces using scissors.
- Store: Store the hard candy in a covered container to keep it fresh.
Notes
- Be cautious when working with hot sugar syrup as it can cause severe burns.
- Using a candy thermometer is essential to reach the correct temperature and texture.
- You can experiment with different extracts and food colorings to create a variety of flavors and appearances.
- Keep the candy covered with confectioners’ sugar to prevent sticking and moisture absorption.
- Store in a cool, dry place away from humidity for best results.
Nutrition
- Serving Size: 1 piece (about 10 grams)
- Calories: 40
- Sugar: 10 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
