Not hard to make and tastes good! I don't add any food coloring.
Kind of looks like a sheet of glass when it cools on baking sheet.
I broke the sheet of candy in half. Very easy to handle!
I broke it all very easily by using a heavy metal coffee scoop. lol
This is where I sifted the smaller pieces to save them. Can't be wasting the good stuff!
Finished product. :)
Ingredients:
Note: This recipe makes 1 pound of candy. If you are trying out a new flavor for the first time, make a half batch or less to test. This way if it is flavored too little or too much, you’re not stuck with an entire pound.
2 cups granulated sugar
2/3 cup light corn syrup
1 cup water
1-2 tablespoons peppermint extract or other flavor – You can use peppermint essential oil (or any flavored oil), but use less since it is much more concentrated that extract. I’ve seen recipes using anywhere from as little as 5 drops to as much as 70 drops. Adjust for your taste preference.
1 teaspoon natural food coloring (optional). I did not use any.
Confectioner’s (powdered) sugar for dusting your pan and the candy.
Directions:
Dust a cookie sheet with powdered sugar. For easy cleanup, I used asilicone non-stick mat over my cookie sheet.
Mix the sugar, corn syrup and water in a large saucepan over medium heat until dissolved
Stop stirring and attach a candy thermometer to the pot. I like the ones that have a clip to hold it in place.
Bring the mixture to boiling over medium-high heat until the thermometer reaches the hard-crack stage, between 300-310 deg F. This will take awhile, but be sure not to go to far away from the kitchen. Check the temperature often. It will appear to not be rising fast, but then all of the sudden the temperature will jump.
Remove from heat and stir in your flavored extract or oil and coloring…CAREFUL! Do not lean over the pot when adding oils or extracts, especially like peppermint. It will make you jump away (yes, based on personal experience)!
Pour candy mixture onto prepared cookie sheet. Be careful not to get the hot, molten liquid on you!
how to make hard candy
Pour the candy liquid rather quickly onto your mat as it starts to cool and thicken in the pot rather fast.
Allow to cool so it can be comfortably handled.
Dust the top with powdered sugar.
Break into pieces – I simply lifted the candy up from the edges, broke off a big chunk and then broke it into smaller pieces with my hands. You could also lay a clean towel over the entire piece after it is completely cooled and break it into pieces with a hammer. Or if you want your candy to have nice, uniform shapes, you can use hard candy molds.
Store candy in an airtight container and enjoy!
The last time I made this, I used cheap plastic molds and they turned out really nice... looked like store bought! ( I used food grade essential oils) Good stuff, Maynard! :)
Kind of looks like a sheet of glass when it cools on baking sheet.
I broke the sheet of candy in half. Very easy to handle!
I broke it all very easily by using a heavy metal coffee scoop. lol
This is where I sifted the smaller pieces to save them. Can't be wasting the good stuff!
Finished product. :)
Ingredients:
Note: This recipe makes 1 pound of candy. If you are trying out a new flavor for the first time, make a half batch or less to test. This way if it is flavored too little or too much, you’re not stuck with an entire pound.
2 cups granulated sugar
2/3 cup light corn syrup
1 cup water
1-2 tablespoons peppermint extract or other flavor – You can use peppermint essential oil (or any flavored oil), but use less since it is much more concentrated that extract. I’ve seen recipes using anywhere from as little as 5 drops to as much as 70 drops. Adjust for your taste preference.
1 teaspoon natural food coloring (optional). I did not use any.
Confectioner’s (powdered) sugar for dusting your pan and the candy.
Directions:
Dust a cookie sheet with powdered sugar. For easy cleanup, I used asilicone non-stick mat over my cookie sheet.
Mix the sugar, corn syrup and water in a large saucepan over medium heat until dissolved
Stop stirring and attach a candy thermometer to the pot. I like the ones that have a clip to hold it in place.
Bring the mixture to boiling over medium-high heat until the thermometer reaches the hard-crack stage, between 300-310 deg F. This will take awhile, but be sure not to go to far away from the kitchen. Check the temperature often. It will appear to not be rising fast, but then all of the sudden the temperature will jump.
Remove from heat and stir in your flavored extract or oil and coloring…CAREFUL! Do not lean over the pot when adding oils or extracts, especially like peppermint. It will make you jump away (yes, based on personal experience)!
Pour candy mixture onto prepared cookie sheet. Be careful not to get the hot, molten liquid on you!
how to make hard candy
Pour the candy liquid rather quickly onto your mat as it starts to cool and thicken in the pot rather fast.
Allow to cool so it can be comfortably handled.
Dust the top with powdered sugar.
Break into pieces – I simply lifted the candy up from the edges, broke off a big chunk and then broke it into smaller pieces with my hands. You could also lay a clean towel over the entire piece after it is completely cooled and break it into pieces with a hammer. Or if you want your candy to have nice, uniform shapes, you can use hard candy molds.
Store candy in an airtight container and enjoy!
The last time I made this, I used cheap plastic molds and they turned out really nice... looked like store bought! ( I used food grade essential oils) Good stuff, Maynard! :)
Last edited by Breezey Bree on Mon Nov 27, 2023 5:13 am; edited 1 time in total
