Total TimePrep: 15 min. + cooling Cook: 30 min.
- 5 to 6 cups confectioners' sugar
- 2 cups sugar
- 3/4 cup light corn syrup
- 1/2 cup water
- 1 to 2 teaspoons anise, lemon or orange extract
- Red, yellow or orange liquid food coloring, optional
- Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside.
- In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals.
- Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired.
- Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.
Editor's NoteWe recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts1 ounce-weight: 383 calories, 0 fat (0 saturated fat), 0 cholesterol, 26mg sodium, 99g carbohydrate (89g sugars, 0 fiber), 0 protein.
Jan 1, 2020
First time ever making candies and they turned out amazing! For those of you struggling with soft or semi-liquid candy, you almost certainly didn't let it heat up to the hard crack stage. If you don't have a candy thermometer, buy one! Temperature is essential in candy making. If you have one, used it, and still wound up with liquid candy, test it or buy a new one! To test it, put your thermometer in a pot of water, bring it to a boil, and it should read 212°F (100°C). If it reads differently, adjust your temperatures accordingly (if it says 230°F when in boiling water, subtract 18° from what the thermometer reads at any time to find the true temperature). I did this and wound up with the perfect candy. Awesome beginners recipe!
Jun 28, 2018
The candy we made is still partially liquid and won't harden. Is there any way to reuse the candy?
Apr 30, 2012
No comment left
Dec 15, 2011
I've made this two years in a row and my kids love to guess the flavors of each vibrant color. Easy to make and you don't have to worry about it getting stale... Nice to have out over the holiday season.
Nov 7, 2010
The recipe is great, and if you follow the instructions (and live in a non-humid climate like I do!) it turns out as it should. I use an unlined copper pan and found the combination of instructions and equipment perfect the first time out. For those wondering about the wasting of powdered sugar: use hard candy molds and save yourself a bag of sugar. You have to throw it out when the candies have set, which I found irritating the next time I went to the cupboard for powdered sugar and realized I'd thrown a perfectly good bag away. Also, use oil based flavoring (no matter what flavor) or the flavor will be too mild. Non-oil based flavoring evaporates quickly at this high of a heat. Finally, this can be an awful mess to clean up, as the candy hardens on all your tools and you'll have to melt it off again. If you boil water in your pot after making this recipe, the candy comes off fast and smooth. For other tools (like the glass measuring cup or any silicone stirers), use hot water from a coffee pot to melt the candy.
Feb 24, 2010
a bit hard to make the first because i had never made candy like this before but the second time was easy. the 3rd time i made this candy i used 12 teaspoon of mango oil and 12 teaspoon of peach oil instead of the extract and it came out great and i got wonderful reviews for it.