The easiest way to delicious hard candy! Just add water and your favorite LorAnn Super-Strength flavoring.
It's so easy to customize with LorAnn flavors and McCall's colors (sold separately).
Pre-measured to work with 1-dram bottle (1 teaspoon) of flavorings Makes over 1 pound of hard candy Flavoring and food colors sold separately Kosher Certified Gluten free
Package weight 19 ounces / 538 grams
The use of a candy thermometer is not essential, but highly recommended and accuracy is critical. Test a thermometer’s accuracy by inserting it in a pan boiling water. After about five minutes, it should read 212°F or 100°C. If the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup.
When flavoring hard candy, A concentrated flavoring is a must. Using an extract is not appropriate as the flavor is diluted in alcohol and would mostly evaporate with the high cooking temperature.
Hard candy making is easy, but it does involve high temperatures. Caution should be used at all times when cooking and handling the hot sugar. We recommend children can help prep the molds, measure ingredients and package the candy, but should not be involved in the cooking or pouring of the sugar syrup.
We also recommend making candy in a well air-conditioned kitchen during the summer months. Heat and humidity are the enemies of hard candy!
For easy clean-up, soak your pan and utensils in hot soapy water until hardened candy has melted.
Step 1: In a saucepan, combine candy mix and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil. Insert candy thermometer.
Step 2: Cook without stirring. Remove from heat at 149 °C (300°F). Add flavoring when boiling stops. Add coloring if desired.
Step 3: Pour mixture onto lightly greased cookie sheet or into lightly oiled hard candy molds.
Step 4: Cool completely, but do not refrigerate. Remove candy from molds or break sheet candy into small pieces and dust with powdered sugar.