Light Corn Syrup Candy Recipes

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

ROCK CANDY

Steps:

• In a medium-size heavy saucepan combine sugar, water, light corn syrup and salt, and Stir until sugar dissolves.
• Cover pan and bring to a rolling boil.
• Remove lid and insert a candy thermomater and cook until temperature reaches 250 degrees F.
• Add food coloring, stirring with metal spoon until thoroughly mixed.
• Continue cooking until the temperature reaches hard crack, or 300 degrees F.
• Remove pan from heat and let it cool about 3 minutes, then add flavoring oil, and mix it very well.
• Cover the pan and let it sit for about 5 minutes.
• Pour the candy into greased molds (for lollypops) or a marble slab or into a greased shallow pan.
• As soon as it is cool enough to handle, cut into squares with scissors or roll into balls or shapes.
• Or, another option is to let the candy cool completely, then break the candy into bite-sized pieces with a cleaned hammer or the blunt end of a butter knife.

HARD CANDY WITHOUT CORN SYRUP OR ARTIFICIAL DYES

Steps:

• Line and grease a 8-9" (20-23cm) heat proof container with aluminum foil or use parchment paper. I don't recommend using glass as it can crack with thermal shock.
• Place sugar and water in a heavy 3 qt sauce pan. Stir until dissolved.
• If at any time sugar gets on the sides of the pan above the sugar, carefully wash it down the sides with a pastry brush dipped in water.
• Continue to cook on medium high heat until hard-crack stage is reached 310F (154C.)
• Remove from heat. Let it stop boiling and add in the peppermint oil. Stir carefully with a clean heat proof spoon or spatula to mix in the oil.
• Pour on baking sheet. Allow to cool 5-10 minutes and score the candy with a knife for more uniform pieces.
• Let cool completely before breaking apart at score lines and store in an airtight container.