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Basic Hard Candy Making Instructions

hard candy making supplies This project shows the basic procedure for making hard candy in molds.

PLEASE NOTE!! - Hard Candy making requires high temperatures and caution should be used when handling the hot candy . I do not recommend allowing the family to participate as hot candy will stick to your skin and cause severe burns. if you get any on your skin, flush with cold water immediately.

Candy
For convenience I prefer to use pre mixed hard candy mix, but many folks like to make their own. These instructions are for using our 12 ounce hard candy mix, so adjust your recipes if making a different amount. The following recipe is for those who prefer to make their candy from scratch:

2 Cups granulated sugar
1 cup of water
2/3 Cup of light Corn Syrup
1 teaspoon of flavor oil

Hard Candy Making Supplies And Materials

The following candy making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Hard Candy Mold - Note that you must use a mold designed for high temperatures - do not use chocolate molds
Hard Candy Mix - One needed (not needed if making your own from scratch)
Flavor Oil
Food Color - Gel or powdered food color recommended
Lolly Sticks - 4 1/2 inches
Thermometer
Control Rod Funnel - Optional, but makes handling the hot candy much easier
Cooking pot with lid

Step 1

No modifications to the mold are needed, but it is important to grease the mold using spray shortening or wiping with vegetable oil. I find spray shortening works best. Wipe out any excess.

Step 2

Add the dry mix to the pot.

Step 3

Add 1/3 cup of water (or whatever quantity your recipe / mix calls for).

Step 4

Stir thoroughly.

Step 5

Place it on medium heat. Do not stir any more or it will cause the candy to thicken. The boiling action provides all the agitation needed.

Step 6

Once it reaches a boil, cover the pot for three minutes or until you see steam escaping from under the lid.

Note: Covering the pot will allow the steam to dissolve any sugar crystals that may have formed on the sides of the pot. From this point do not stir or move the pot until ready to pour.

Step 7

Remove the lid and insert your thermometer. Do not allow the thermometer to touch the bottom of the pot - it will give a false reading.

Step 8

When the candy reaches 250 degrees F. add the food color of your choice. Photo shows gel food color being added.

Step 9

Powdered food color also works, but takes longer to mix in.

Step 10

Powder color first added.

Step 11

When the temperature reaches 300 degrees F. add 1/2 to 3/4 teaspoon of flavor oil then remove from heat and allow to sit for a few minutes.

Step 12

Once most of the bubbles have dissipated pour the candy into your mold. For lollys, after pouring position the sticks and spin them for a better bond.

Step 13

The finished lollys.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common candy making practices as of the time of this writing - January 2008. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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