Old-Fashioned Hard Candy Recipe (2024)

FAQs

How to keep homemade hard candy from sticking together? ›

Avoid Moisture Mixes.

Storing these sweets in the same container will cause the harder candies to become sticky. To make sure that hard candies stay hard, sprinkle with finely ground sugar and store in an airtight jar.

Adding cream of tartar when you're making candy helps prevent the creation of sugar crystals. That's why lots of icing, syrup or candy recipes call for it: it makes it so the end product doesn't have large crunchy sugar capsules.

When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked. Another tip is to not add too much citric acid, as this can cause the candy to break down (and become grainy).

Hard candies can last up to one year if they're stored properly. Keep it in a cool, dry place away from humidity and heat. The coating of powdered sugar at the end of the recipe helps to keep hard candies from absorbing moisture from the air.

Always make candy on a cool, dry day. Because candy is made from sugar, and it pulls in moisture from the air, rain and humidity, the cooking time can increase substantially. It also may never set up at all -- the candy will absorb water from the air and turn into syrup.

Quickly pour the syrup into lightly oiled molds or on a parchment paper-lined baking sheet and let harden. To prevent the candy from sticking, dust finished pieces with powdered sugar.

For instance, if the recipe calls for ½ teaspoon of cream of tartar, use 1 teaspoon of juice or vinegar. Cream of tartar can also be a great way to stop sugar from crystallizing when making some types of candies, such as caramel. If this is why the recipe calls for the ingredient, you can substitute corn syrup instead.

Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty.

“Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242—248°F. Caramels are cooked to the firm ball stage. If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250°—265°F.

What are the cons of hard candy? ›

The sticky, sugary film lingers on your teeth, increasing your risk of tooth decay. Sugary residue becomes trapped between your teeth, and it is harmful to your gums as well as your teeth. Hard candy also increases the risk of breaking or chipping a tooth.

Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.

One of the oldest traditional candies eaten for special occasions like Christmas is marzipan. This almond-based confection dates back centuries, with origins in Asia, the Middle East, and Europe. Each region has its own uses for the sweet.

People might see a white coating on the dark chocolate when it's older, which is called “bloom.” Bloom is not harmful and it's safe to eat. Hard candy like lollipops can last up to a year when stored at room temperature or in a cool, dry location. Gummies last for six to nine months from the date of purchase.

Cook the syrup on a burner larger than the diameter of the sauce pan. This will keep the sides of the pan hot and help prevent crystallization. Include ingredients that prevent crystallization, such as corn syrup and acids (e.g., lemon juice and cream of tartar).