Hard Candy Sheet Mold

Step 1

Have ready the following ingredients:

1 cup Sugar
1/2 cup Water
1/3 cup Light Corn Syrup
1/4 tsp. Candy Flavoring Oil
Liquid Food Coloring (as desired)


Microwave Hard Candy Recipe
*Continue instructions at Step 9
Step 2
Spray molds lightly with non flavored oil spray. This prevents the candy from sticking to the mold after it cools. When making several batches of candy, you probably won't need to spray the molds between batches. Note: Spraying too much oil spray, may make the finished candy sticky.
Step 3
Mix sugar, water and syrup in light weight pan over medium-high heat. We use the straight edge spatula to stir candy and to scrap the candy from the pan while pouring. It's flexible and works better than any spoon.
Step 4
Add candy thermometer making sure the thermometer doesn't touch the bottom of the pan, bring to boil.
Step 5
Cook to hard crack stage (300 degrees). Remove from heat.

Note: for a single 1 cup sugar batch, you may get hot spots that will scorch. You can slowly run your thermometer thru the candy (stirring it a bit) to get an accurate reading of the temperature of all the candy. It may be hotter than the thermometer is registering while it cooks from 260-300 degrees. You may need to remove it from heat at 290.

Step 6
Allow bubbles to simmer down a bit.
Step 7
Stir in liquid food coloring.

Idea: You can add a few drops of Liquid Whitener along with any color to make your candy look opaque and pastel colored.

Step 8
Add Candy Flavoring Oil and stand back from the steam that rises as you begin to stir it into the hot candy, especially for any cinnamon type flavors.

We recommend starting with 1/4 tsp. (For Red HOT Cinnamon-use 1/8 tsp. It's HOT!) Don't add too much of any of the Get Suckered Flavor Oils! The candy will only absorb so much Oil and our Oils are so concentrated you may actually make the candy taste bad. As the cook, you are not the best taste tester of the finished product until the next day, because you're inhailing the aromas and it affects your taste buds.

Step 9
Mixture is now ready to pour into prepared candy molds. You can add the sticks before you pour or after you pour. Which ever you prefer. Just make sure the stick is inserted into the sucker at least 1 inch or so.
Step 10
Allow to cool. Remove from mold when candy is nearly room temperature by gently flexing the mold. Candy that has sat in the molds for too long and gotten real hard has a tendency to stick and/or crack.
Step 11
Wrap in poly bags and seal immediately. It's not good to leave the candy exposed to air. Air has moisture in it and will make the hard candy sticky.

The heart mold pictured here is Mold MHS-8H-1201
Step 12