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Homemade Hard Candy
Crisp, jewel-like homemade hard candy with a bright flavor of your choice.
Ingredients
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Method
1
Line a rimmed baking sheet with a silicone baking mat or lightly greased parchment paper.
2
Set it beside the stove.
3
Combine the sugar, corn syrup, and water in a heavy saucepan.
4
Stir over medium heat until the sugar dissolves.
5
Once the mixture boils, stop stirring; if sugar crystals form on the pan’s sides, brush them down with a clean, damp pastry brush.
6
Cook until the syrup reaches 300–310°F (149–154°C) on a candy thermometer, the hard-crack stage.
7
Remove the pan from the heat and let the bubbling settle briefly.
8
Carefully stir in the extract and, if desired, a few drops of food coloring; avoid leaning over the pan, as the hot syrup can splatter and the extract’s vapors can be strong.
9
Pour the syrup onto the prepared baking sheet and let it cool completely until hard.
10
Break into pieces with a clean kitchen mallet, or pour into candy molds if using them.
11
Dust lightly with powdered sugar if desired, and store airtight in a cool, dry place.
12
The syrup and finished candy are extremely hot; do not touch until fully cooled, and keep children away from the stove and pan.
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