Homemade hard candy isn’t hard to make! Follow this easy hard candy recipe and the step-by-step instructions. Changing the flavor is simple and delicious!
First, let’s talk a little bit about the science behind candy making. Don’t leave! It’s cool, I promise. When you make this hard candy recipe, you mix up sugar and water. In the case of this recipe, it’s water, sugar, and corn syrup.
At room temperature, there is only a certain amount of sugar that water can dissolve. That’s why we have to heat the sugar and water when we make this hard candy recipe.
Basically, we are forcing more sugar to dissolve in the water, creating what is called a “supersaturated solution.” This happens at a certain temperature, which is why candy recipes usually specify the temperature you need to boil the sugar mixture at. You will need a thermometer for this recipe, I recommend this one!
When this supersaturated solution cools, the magic starts to happen. Because we packed a whole bunch of sugar molecules into the water, when they cool down they will need to do so in a super orderly manner. Super orderly = crystallization!
The size of the crystals is determined by how much agitation the solution encounters, in other words, how much you stir the candy. Stirring frequently yields small crystals, desirable in smooth candies like fudge. Not stirring yields large crystals, which is what we are going for when we make hard candy. Also why following the instructions precisely is important!
In this hard candy recipe, the only stirring happens before the sugar is dissolved and then after the mixture is taken off the heat if you are adding flavoring. Otherwise, you just let the color incorporate via the boiling action of the mixture. If you’re geeky like me, you can read more about the science behind candy making here.
I don’t usually use candy molds either. If you don’t have candy molds, you have a few options. The simplest method is to just pour your hard candy into a quarter or half sheet baking tray that has been sprayed with oil. Spread it out, if needed, and then when it’s hard, break it up and toss it with powdered sugar.
Option two is to free-form candies or suckers. This is most easily done when the mixture has cooled for just 1-2 minutes and is slightly thicker than it is just off the heat. Pour dollops of the mix onto parchment and let it harden.
Ingredients for this Hard Candy Recipe
- Sugar: We need 2 cups of granulated sugar.
- Corn syrup: ⅔ cups of corn syrup is perfect for helping us to sweeten and thicken our candy.
- Water: We need ¾ cup of water to help dissolve our sugars.
- Food coloring: This is optional, but you can add in a little of any color you prefer, perfect for party themes.
- Flavoring oil: One teaspoon of flavoring oil is enough to make this recipe taste great if desired. I used cinnamon flavor in mine.
- Powdered sugar: We will need ¼ cup of powdered sugar to help coat our candy pieces later. This prevents sticking.
Tools for this Cinnamon Candy
- Candy thermometer or instant-read thermometer
- Silicone spatula
- 3 quart saucepan
- Sheet pans
- Parchment
- Whisk
Best way to flavor Old Fashioned Hard Candy
If you do want to flavor your candy, I recommend using flavoring oils. They are much more potent than extracts. I have tried both and the extract flavor is very mild, even when a lot is used. Add 1 teaspoon of flavoring, any more than that will be overwhelming with the amount of candy this recipe makes. Just be sure you are not leaning over the pot when you add them! They will make the mixture steam vigorously and that can burn easily.
How to make Hard Candy
- Combine the sugar, corn syrup, and water in a 3 quart saucepan.
- Over medium heat, cook the mixture until sugar is dissolved. Stir until the sugar is just dissolved and then stop stirring.
- Heat the mixture until it reaches 260 degrees F.
- Add in the food coloring if using.
- Continue to boil the mixture until it reaches 300 degrees F.
- Remove the pot from the heat and then add in the flavoring oil, if using. Do not lean over the pot when doing this as the steam can burn you.
- Stir the sugar until everything is combined.
- Pour the sugar mixture into a quarter sized baking sheet and allow it to harden. Break into bite-sized pieces and then toss in powdered sugar to coat.
- Optionally, you can also choose to pour the mixture into candy molds and harden it into shapes.
- Another option is to pour free-form candies onto a parchment lined sheet. After allowing the mixture to cool for a minute before pouring, this method becomes easier.
Tips to clean up Hard Candy
Soaking anything with hard candy on it in warm water will dissolve the candy and make it easier to be cleaned.
How long does it take for Homemade Hard Candy to harden?
Hard candy will be set up in about 2-3 hours.
Ways to use Hard Candy
I love using hard candy as gifts for the holiday season. you can also use it for cake decoration, cupcake decoration, or crush it to include in cookies.
How long will Homemade Candy keep?
While it doesn’t have any close expiration dates (practically none) homemade candy can still go bad but for reasons, you may not think. Humidity, temperature control, storage, and other things all come into play on the shelf life of candy. Your candy as it ages will become soft, sticky, chewy, and gooey so it’s best to enjoy it when it’s at its freshest for best results.
Cinnamon Hard Candy FAQs
While you could freeze it, I do not recommend doing so. Hard candy once it begins to thaw will weep and become a sticky mess. For this reason, I highly recommend avoiding the idea altogether.
Your hard candy shouldn’t stick to the parchment paper because parchment paper is designed and made to withstand such recipes.
A lot of factors could be at play for making your candy chewy instead or hard as desired. For example, the storage and room’s humidity levels could be factors, but another one is how you made the candy.
If you didn’t allow the candy to get to the proper temperature before pouring into the pan or molds, the candy may not have reached the proper hard-ball stage needed to hold a hard texture once cooled.
Hardball stage is the name given to the part of the sugar/water boiling process when the sugar reaches about 260 degrees F and can be dropped in tiny amounts into a container of ice-cold water and instantly ball up in shape.
It usually takes about 10-12 minutes to get to this point while boiling the mixture and it’s very helpful to have a candy thermometer on hand for tracking the heat of the mixture as we want to go past this point and bring our mix closer to that 300 degrees F point.
While there isn’t any cream of tartar in this recipe, it is used in hard candy. Cream of tartar can help prevent sugar crystallization.
Yes, you can make hard candy in silicone molds.
I recommend using a heat-proof baking pipette. You could also spoon it carefully into the molds. Be very careful, the candy mixture will be incredibly hot.
No, you don’t need to spray silicone candy molds.
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Homemade Hard Candy Recipe
Equipment
Ingredients
- 2 cups sugar
- 2/3 cup corn syrup
- 3/4 cup water
- food coloring if desired
- 1 teaspoon flavoring oil if desired, I use cinnamon
- 1/4 cup powdered sugar
Instructions
- In a 3 quart saucepan, combine sugar, corn syrup, and water.
- Over medium heat, stir just until the sugar is dissolved. Do not stir again.
- Heat until the mixture reaches 260 degrees F.
- Add food coloring, if desired.
- Continue to boil until the mixture reaches 300 degrees F.
- Remove from heat and add flavoring oil, if desired. Do not lean over the pot when you add the oil!! The steam can burn.
- Stir until combined.
- Pour into a quarter baking sheet that has been sprayed with cooking spray or lined with parchment.
- Let the candy sit so it can harden. Brake into bitesized pieces and toss with powdered sugar.
- OR pour into candy molds and allow to harden.
- OR pour free-form candies onto parchment paper. I find this is easier after the mixture has cooled just slightly, about 1 minute.
Beth A Parsons says
I meant to say “Mix powdered sugar and citric acid (can buy at Country Kitchen, a little bit of citric acid goes a long way, its sour), especially with lemon candy, its delicious!
Beth A Parsons says
I used 2 drams for stronger flavoring when using raspberry and cherry. I coated the raspberry in citric acid + finely ground white sugar to give a sour then sweet taste, kids loved it!
Beth A Parsons says
I used 2 drams for stronger flavoring when using raspberry and cherry. I coated the raspberry in citric acid + finely ground white sugar to give a sour then sweet taste, kids loved it! Also, I have found that glass jars with air-tight lids keep the candy its freshest.
Anonymous says
This sounds super and sounds very easy to make, I can’t wait to make it
Antonio says
I’m so excited about this do you have any recipes to make chocolate candy
Alli says
I have a delicious chocolate fudge recipe as well as a Christmas Bark recipe!
Alli says
Family favorite homemade candy!
Anonymous says
Yeah it is
Connie says
Can I make this sugar free ?
Alli says
I don’t recommend it, since the entire recipe is basically sugar.
Sandi says
Sorry this had nothing to do with the prior question but do icoat the pan with anything?
Alli says
Yes, coat the pan with oil or parchment. I’ve updated the recipe with these details. Thanks!