Recipe summary

Hands-on time:
20 mins. to 25 mins.
Baking time:
Total time:
1 hrs 20 mins. to 2 hrs 25 mins.
Yield:
Looking for something new and different to add to your gift baskets? Missing the flavors of old-fashioned dime store candies? Why not make your own hard candy at home. With just two ingredients, common kitchen tools, your favorite LorAnn flavoring and a microwave you can make batch after batch of spectacular tasting treats.
Our thanks to LorAnn Oils for letting us share this quick and easy Hard Candy recipe with you. You can find many more uses for their incredible extra-strong flavors at www.lorannoils.com.
Volume Ounces Grams

  • 1 cup granulated sugar
  • 1/2 cup light corn syrup (not LITE)
  • 1/8 teaspoon extra strong flavoring of your choice

Directions

  1. 1) Prepare a half sheet pan with lipped edge by lining it with parchment paper and set aside. If you are making lollipops you can use a store bought mold, or see our step by step blog for instructions on how to make a mold from sugar.
  2. 2) In a 4 cup heat-proof measuring cup combine 1/2 cup light corn syrup with 1 cup granulated white sugar. Stir until all of the sugar is moistened.
  3. 3) Cover the cup with plastic wrap and microwave on high for 3 minutes. Remember to use all proper precautions when dealing with hot sugar to prevent burns.
  4. 4) Remove the cup, carefully remove the plastic wrap (beware of steam) and stir for 10 seconds. Cover with new plastic wrap and microwave for an additional 3 minutes on high.
  5. 5) At the end of the cooking time remove the plastic wrap and let the mixture cool for about 10 seconds. Vigorously stir in 1/8 teaspoon of your favorite LorAnn extra strong flavoring. Food coloring can also be added at this time if desired.
  6. 6) Carefully pour the hot cooked sugar into your molds, or onto the parchment-lined baking sheet. Set aside to firm and harden. Depending on humidity, room temperature, size of the mold etc. this can take anywhere from 1 to 2 hours, or up to overnight.
  7. 7) To serve, carefully remove your pops from the molds or break the large slab of candy into small pieces. Dusting the finished candy with confectioners' sugar will keep the pieces from sticking together.
  8. 8) Serve immediately or store airtight for several weeks.

Tips from our bakers

  • Corn syrup labeled as "LITE" will not work for this recipe. For deeper flavors such as Root Beer, Butter Rum etc. you can use dark corn syrup instead of the light corn syrup.
  • Regular store bought extracts will not hold their flavor in the high heat of the sugar. Check to be sure the label states the product is good for candy making.
  • Cinnamon and Peppermint are very potent flavorings. You may want to use a smaller amount, and take care not to inhale the fumes as you work with the hot sugar.