Name: Old Fashioned Hard Candy Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 cups white granulated sugar; 1 cup light corn syrup; ½ cup water; 2-3 tsp flavored extract or flavoring oil (LorAnn oils recommended); Food coloring (liquid or gel), as desired; Non-stick cooking spray; ¼ cup powdered sugar (for dusting)

Old Fashioned Hard Candy Recipe

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This classic hard candy recipe produces glass-like candy using basic pantry ingredients and proper temperature control. Cook sugar syrup to hard crack stage (300-310°F), add concentrated flavoring oils, pour, and break into pieces. The technique has remained unchanged for generations because it works reliably when you follow proper procedures. Customize with any flavor and color combination for holiday gifting, candy dishes, or year-round treats.

Total Time: 25 minutes
Yield: About 60 pieces 1x

Ingredients

Units Scale

3 cups white granulated sugar
1 cup light corn syrup
1/2 cup water
2-3 tsp flavored extract or flavoring oil (LorAnn oils recommended)
Food coloring (liquid or gel), as desired
Non-stick cooking spray
1/4 cup powdered sugar (for dusting)

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Instructions

Spray a rimmed baking sheet (15×10 inch) with non-stick cooking spray. Spray it like you mean it. Set aside where you can reach it quickly.
Combine sugar, corn syrup, and water in a large, heavy-bottomed saucepan. Stir over medium heat until sugar completely dissolves. You’ll know it’s dissolved when the mixture is clear and you don’t see sugar granules anymore.
Once sugar dissolves, stop stirring. Attach candy thermometer to side of pan and bring to a boil. From this point forward, your hands stay off the spoon.
Cook without stirring until thermometer reads 300°F to 310°F (hard crack stage). This takes 15-20 minutes. Once you hit 280°F, watch it closely. The last 20 degrees happen fast.
Remove from heat immediately when temperature reaches target range. Let sit for 1 minute while bubbling subsides.
Stir in flavored extract and food coloring quickly. Keep your face away from the pan when you do this. Those fumes will clear your sinuses whether you want them to or not.
Pour onto prepared baking sheet immediately. Work fast. Candy starts setting the second it hits room temperature.
Dust the top generously with powdered sugar while still hot.
Let cool for 10-15 minutes until candy hardens. While still slightly warm, score the surface with a large knife into 1-inch squares. Don’t try to cut all the way through. Just make deep lines.
Once completely cooled, break candy along scored lines into pieces. Store in airtight container with minimal air space.