One of my favorite things to do around the Holidays is making old fashioned hard candy. The house smells so good, and your friends love you for the gift.
Two caveats:
- Cover every square inch of your countertops in newspaper topped with aluminum foil, and line your stove.
- Wear long pants, closed toed shoes, and long sleeves.
A sweet backstory
I learned from my sister in law. When I was first married, she invited me to a candy making party at a co-worker's house. These ladies got together every year, the first weekend in December, to make roughly 20 batches of old fashioned hard candy.
We made tons of fruit flavors, plus a couple of mints, and even cinnamon which is strong but delicious. It was a fun event, and one that I always looked forward to. Every once in a while mother nature would humor us with a few snow flurries while inside the warm kitchen while candy syrup boiled away, and Christmas carols played in the background.
Candy revival
It's been about 5 years since I last made candy. So, what's the occasion you might ask. Well my daughter came home for a visit and specifically asked: Can we make candy when I come home? Well, of course. We spent a cold morning making 4 batches: orange, watermelon, raspberry, and spearmint. It was so much fun, and we did not even make that big of a mess. After years of making old fashioned hard candy, I learned a thing or two about keeping the mess to a minimum.
Tips for delicious candy and efficency!
- Using the right oils is key. I always use LorAnn Oils
; they work well, and the intensity is perfect. Buy the 1 fluid dram size (3.7 ml, or .125 fluid oz.) You use one container per recipe batch. - I like to make two batches at a time. So staggering the time is key. Wait about 5 minutes from when one batch starts to boil, and put on the next batch. I do have to be firm on this: Do not let the temperature of the syrup go above 300'F (hard crack stage). Once the syrup reaches 220'F it will seem as though it is stuck. Have patience. What will happen is that once it goes past that stage it will reach 300'F fairly quickly.
Some culinary tips to keep down the candy making mess and make cleaning easier.
- Have a large pot of water simmering on the stove to help rinse off the syrup from the pots and pyrex you use. This is incredibly helpful since hardened syrup is almost impossible to remove from a pot.
- To transfer flavored syrup to the sugar troughs pour syrup in a 4 cup heat proof glass container that has been sprayed with Canola oil.
- To form the candy strips, place a good amount of powdered sugar on a cookie sheet, then make troughs using a thick plastic hanger. This helps you make somewhat even-sized pieces.
- For one batch you should have 3 cookie sheets prepared. I use a baking sheet with 15.25" x 10.5" x .75" as shown below.
- As soon as you empty out the syrup onto the troughs, place the glass container in the simmering pot. This will dissolve the residual candy and get the glass container ready for the next batch.
So here are the steps by step photos make hard candy
- Get your candy batch on the stove in a pot and get it to the "hard crack" stage of 300°F with your candy thermometer. Work in batches for each flavor and color.
- Fill your baking trays with powdered sugar and make troughs with a thick plastic hanger. You will pour the hot candy into each trough as shown above.
- After the candy hits 300°F add the 3-4 drops of food coloring and Lorann flavored oil. Stir to combine. Spray a heat proof glass pitcher with canola oil and pour the hot candy into the pitcher. Then pour, from the pitcher, the hot candy into the troughs of powdered sugar quickly before it gets hard. Wash the candy pot and glass pitcher in the simmering water pot and make another batch. Organize all the flavors and batches you want to make ahead of time.
- After the candy cools pull it from the troughs and break it into pieces. Smooth out the powdered sugar and make new troughs for the next batch with the plastic hanger. Sweet!
Frequently Asked Questions:
- How do I store my hard candy? You should store it in an airtight container at room temperature. Never store it in the refrigerator.
- How long can I store the candy? If properly stored it will last 12 months in a sealed container. If you have a large amount to store, you can place it in a 32 oz. mason jar or larger. Take a small zip top snack bag and put ¼ cup rice in the bag, seal and poke some small holes in it. Toss this in the bottom of the jar before adding the candy. This will absorb any moisture and keep the candy fresh longer.
If you love old-fashioned recipes then I recommend checking out some of our old family recipes from the Aunt Lou Archives.
Chocolate Drop Cookies - A chewy, crispy-on-the-outside cookie thats chocolatey and perfect for dunking in a glass of milk.
Old-Fashioned Chocolate Cake - A rich, cakey old-fashioned chocolate cake recipe from the family vault. The coffee cream adds the perfect tang to compliment the sweetness.
Aunt Lou's $200 Cake - The texture reminds me of flaky, crumbly, strawberry short cake. It's lighter than pound cake and the strawberry cream frosting adds the perfect element of sweetness.
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How to Make Old Fashioned Hard Candy
Ingredients
- 2 cups sugar
- 1 cup water
- ¾ cup corn syrup
- 3.7 ml spearmint oil (use other oils for each flavored batch)
- food coloring as needed
Instructions
- In a heavy pan, mix sugar, water and corn syrup. Heat on medium on the stove until the temperature reaches 300°F.
- Remove from heat, and stir in the flavored oil, and then the food coloring. I would not do more than 3-4 drops of coloring. It all depends on the intensity of the color you want to achieve. Use 1 bottle of flavor oil per batch. (1 dram, 3.7 ml or .125 oz.)
- Transfer contents to glass heat proof container.
- Slowly pour contents into the troughs.
- Allow the strips to cool, then break apart and place in containers. I like to place different flavors in different containers.
Notes
Frequently Asked Questions:
- How do I store my hard candy? You should store it in an airtight container at room temperature. Never store it in the refrigerator.
- How long can I store the candy? If properly stored it will last 12 months in a sealed container. If you have a large amount to store, you can place it in a 32 oz. mason jar or larger. Take a small zip top snack bag and put ¼ cup rice in the bag, seal and poke some small holes in it. Toss this in the bottom of the jar before adding the candy. This will absorb any moisture and keep the candy fresh longer.
Nutrition
Elaine Benoit
That is so fun! I love the back story about making candy! I bet this would be fun to do with older kids and would create awesome memories! And the candies look delicious!
Dawn
I can't recall ever making my own candy, but what a lovely idea! It surely would make for a yummy homemade foodie gift 🙂
Analida
This makes a nice Christmas party gift for the host and I like to pack it in those festive plastic bags.
Gloria
WOW what a great recipe. I have never made candy like this. Perfect as a food gift....especailly for all the teachers on your Christmas list.
Analida
Oh yes, the teachers love these sweets tied up in those cute Christmas bags with a ribbon!
Renee Gardner
This sounds like such a fun project! Your explanation makes candy making seem a lot less intimidating than I would have expected. Thank you for sharing such detailed information.
Wendy
I remember getting invited to make candy with your family many years ago. It was so much fun. Sassafras flavor was my favorite kind.
Analida
Those were great times making candy for Christmas!
Amy
What a fun treat! My kids would love making this with me! Thanks for the recipe!
Cynthia
Candy making party? You are giving me ideas! I love sweets but have never attempted to make my own; this looks like it would be a very thoughtful Christmas gift 🙂
Analida
When we would get together we would do around 20 batches of different flavors and then split them up at the end of the day. We saved cinnamon for the last batches because it was so intense.
Ruchi
This hard candy will never be out of time! Great for holidays or just because its so yummy!
Leslie Haasch
I don't have any kids I could make these with, but that sounds like fun so maybe I'll borrow a friends' kids for the day! haha
Carrie Ditton
Oh my goodness my father LOVES old-fashioned hard candy. I have always been afraid to try making it but after this post and with this recipe...my daughter and I are going to make him some for the holiday season!
Analida
It makes for a really fun day in the kitchen and you can get tons of flavors.
Amanda M Mason
What a fabulously fun post! I love that you daughter requested that you guys make this together! This looks like a lot of fun! I'd love to start this tradition with my kids!
Saima
What a fun recipe! Never thought of making my own candy and I love your tips on keeping the mess to a minimum. Like your detailed steps too so there's no confusion.
Sues
Oh how fun!! Thank you for this great tutorial- I can't wait to make this for the holidays!
Georgie
I love old fashioned candies!! These look great and bring back great memories!
Marisa Franca
This is a terrific recipe to have during the holidays!! I've made hard candy before but it's been so many years that I don't remember the recipe. You certainly give some good tips so I'll have to give the hard candy a try.
Analida
Thanks Marisa! Let me know how you like it. I used to try to pour it onto candy molds but that became too much fuss. The powdered sugar troughs work great.
Natalie
These are so festive and great for upcoming Holidays. I actually didn't have idea candies are made this way. I might give it a try. Thanks for clear instruction with pictures.
Jenni
I just made this and it turned out wonderfully! I'm so excited to make more.
Analida
It would make a nice Easter treat too! I am so glad you wrote me back about your candy making experience.
Elaine
Can I add extra flavoring to this ? I like it stronger.
Analida
Hi Elaine, I alway use: 1 fluid dram size (3.7 ml, or .125 fluid oz.) which is one little bottle per recipe batch. I have never added more to a batch but feel free to experiment by adding more to a batch and see how you like it. I find that the cinnamon flavor is strong enough so I would go easy on that one unless want atomic fireball candy. Enjoy!
Ethan
This recipe sounds lovely! Would it be possible to use flavor extracts instead of oils? I was planning to make mango candy for my father, but all I have on hand is the extract.
Analida
I have only ever used the oils. I did some searching on this and this is what I found.
Candy oil actually means the flavor is concentrated and undiluted-being 3-4 times stronger than extracts. If a recipe calls for 1 teaspoon of extract you'd only need 1/4 to 1/2 teaspoon of candy oil.
You might need a lot more extract to get the flavor. Enjoy!
Ethan
Thank you so much! I did end up using quite a bit of extract, it turned out great! (If a little less strong than hard candies typically are, haha)
Analida
I am so glad it worked out and that I could help!
Gwynn
This recipe was s easy to make and I love that I can change up the flavor with different oils!
Analida
Thanks Gwynn! We make big batches of different flavors and give them as gifts!
Amy Liu Dong
Wow, it’s been a while since I saw candies like this! Thanks for sharing this recipe!
Analida
These candies are a lot of fun to make and the house smells great!!!
Amy
What great memories this recipe brought back. I stumbled upon it and it reminded me of the recipe we made as kids. I like how you made it in long pieces - it made the perfect size.
Analida
Thanks Amy! Candy making is a Christmas tradition for us!