– 2 cups granulated sugar – 2/3 cup light corn syrup – 3/4 cup water – 1 teaspoon candy flavoring, any – food coloring (as desired) – Hard candy molds (optional) – Powdered sugar (optional)
Use a candy thermometer. Cook sugar, corn syrup, and water – without stirring – to 260F.
Add coloring if using.
Continue cooking to 300F. Remove from heat and stir in flavoring.
Immediately pour onto lightly greased candy molds. You can alternatively pour onto a large sheet of greased foil. (Or use powdered sugar if you can easily sprinkle it evenly on the foil.)
Once cool remove from molds and toss in powdered sugar if you’d like (depending on how you’re storing them, etc.) a light coating of powdered sugar helps the candies not stick together during storage.
(At no point should the candy go in the refrigerator either during the prep or storage process, unless you’re ok with some moisture making them sticky.)
6 Comments
– 2 cups granulated sugar
– 2/3 cup light corn syrup
– 3/4 cup water
– 1 teaspoon candy flavoring, any
– food coloring (as desired)
– Hard candy molds (optional)
– Powdered sugar (optional)
Use a candy thermometer.
Cook sugar, corn syrup, and water – without stirring – to 260F.
Add coloring if using.
Continue cooking to 300F. Remove from heat and stir in flavoring.
Immediately pour onto lightly greased candy molds. You can alternatively pour onto a large sheet of greased foil. (Or use powdered sugar if you can easily sprinkle it evenly on the foil.)
Once cool remove from molds and toss in powdered sugar if you’d like (depending on how you’re storing them, etc.) a light coating of powdered sugar helps the candies not stick together during storage.
(At no point should the candy go in the refrigerator either during the prep or storage process, unless you’re ok with some moisture making them sticky.)
Those look great
yum!
Those look absolutely gorgeous!
awesome
What’s the texture of these?