Hard Candy

An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.

Yield

36 pieces

Ingredients

3 3/4 cups granulated (white) sugar
1 1/2 cups light corn syrup
1 cup water
1 tablespoon orange, or other flavored extract
1/2 teaspoon food coloring (optional)
1/4 cup confectioners’ (powdered) sugar for dusting

Directions

In a medium saucepan, stir together the sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300°F to 310°F (149°C to 154°C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased baking sheet, and dust the top with powdered sugar. Let cool, and break into pieces.

Storage

Store in an airtight container.