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A hand holding a piece of red homemade hard candy coated with powdered sugar, above a wooden bowl filled with similar candy pieces. The background features a white tiled wall and a container.

Homemade Hard Candy Recipe

Melissa Griffiths
Quickly learn how easy it is to make stunning homemade sweets with this reliable Hard Candy Recipe. You'll love the endless flavor possibilities and the satisfaction of creating professional-quality candies in your own kitchen!
4.70 from 13 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 16
Calories 144 kcal

Equipment

Ingredients
 
 

  • 2 cups sugar
  • ⅔ cup corn syrup
  • ¾ cup water
  • food coloring (if desired)
  • 1 teaspoon flavoring oil (if desired (I use cinnamon.))
  • ¼ 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°F. This is soft crack stage.
  • Add food coloring, if desired.
  • Continue to boil until the mixture reaches 300°F. This is the necessary hard crack stage.
  • 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. Break into bite-sized 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.

Notes

Easy Cleanup Tip: Soaking anything with hard candy on it in warm water will dissolve the candy and make it easier to clean.
Flavoring Choice: You can use extract rather than flavoring oil, but I recommend oils as they provide a more potent and bright flavor! Different flavors of oil I have tried and gifted as Christmas gifts:
  • Peppermint
  • Cinnamon
  • Butter Rum
Prevent Sticking: Before you pour the candy mixture onto the baking sheet, you will first need to either spray it with cooking spray or line it with parchment paper to avoid sticking. 
Mold Option: Rather than pouring the candy onto a baking sheet for free-form candies, you can also pour the mixture into silicone candy molds and allow it to harden into different shapes.

Nutrition

Calories: 144kcalCarbohydrates: 38gProtein: 0.01gFat: 0.1gSaturated Fat: 0.001gSodium: 10mgPotassium: 1mgFiber: 0.1gSugar: 38gVitamin A: 0.4IUVitamin C: 0.01mgCalcium: 4mgIron: 0.02mg
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