Making hard candy and lollipops can be a super fun activity to do with friends, family or to make memories with your kids!
The biggest tip to make sure you follow is to use candy flavoring oils when cooking hard candy or lollipops since they are heat stable and won't burn off like water soluble flavors.
- Dropper full of flavoring
In order to make certain your hard candy and lollipops come out perfect, it's imperative to make sure your thermometer measures accurately. A good indicator is to boil water and put the the thermometer inside and it should read 212°F or 100°C.
Secondly, assemble all the ingredients and tools. I highly suggest keeping your tools and ingredients at an arms distance.
Grab your candy molds and spray it down with the pam so the hard candy won't stick to the mold.
- In a 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
- Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
- Allow the syrup to cook without stirring until the temperature reaches 260º F; add drops of food coloring until desired hue is achieved. The heat boiling the syrup will distribute the food coloring throughout.
- Turn the heat off when it reaches 300° F. Once the boiling has stopped, it is now time to add the flavor concentrate and stir.
- Make sure that your candy mold has the pam on it and start to cautiously pour the syrup into the molds. *Do not refrigerate*
- Allow the syrup that is setting to cool down in room temperature.
- Once cooled, you can break the hard candy into smaller pieces and add dust power.
Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.