How To Make Hard Candy

You will need the following:

  1. 1 cup Sugar
  2. 1/2 cup Water
  3. 1/3 cup Light Corn Syrup
  4. 1/8 to 1/4 tsp. Get Suckered Candy Flavoring
  5. Liquid Food Coloring (as desired)

Step 1

Spray molds on our Silpat heat resistant surface 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 will not need to spray the molds between batches.

Note: Spraying too much oil spray may make the finished candy sticky.


Step 2

Mix sugar, water and syrup in light weight pan over medium-high heat. We use our straight edge metal spatula to stir candy and to scrap the candy from our light weight pan while pouring. It is flexible and works better than any spoon.

Step 3

Add our candy thermometer, making sure the thermometer does not touch the bottom of the pan, bring to boil.

Step 4

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 stir thermometer through 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 degrees.

Step 5

Allow bubbles to simmer down a bit away from heat.

Step 6

Stir in our liquid food coloring.

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

Step 7

Add Get Suckered Candy Flavoring 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 is 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 8

Mixture is now ready to pour into prepared candy molds. You should add the sticks before you pour after you spray molds, you can adjust them after you pour if they move, don't touch the hot candy! Just make sure the stick is inserted into the sucker at least 1 inch or so.

Step 9

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 10

Wrap in poly bags and seal immediately. It is not good to leave the candy exposed to air. Air has moisture in it and will make the hard candy sticky.

Step 11

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