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Hard Candy

 Hard Candy
Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
12 ServingsPrep: 15 min. + cooling Cook: 30 min.


  • 5 to 6 cups confectioners' sugar
  • 2 cups sugar
  • 3/4 cup light corn syrup
  • 1/2 cup water
  • 1 to 2 teaspoons anise, lemon or McCormick® Pure Orange Extract
  • Red, yellow or orange liquid food coloring, optional


  • Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2
  • in. Using the handle of a wooden spoon, make a continuous
  • curved-line indentation in the sugar; set pan aside.
  • In a large heavy saucepan, combine the sugar, corn syrup and water.
  • Bring to a boil over medium heat, stirring occasionally. Cover and
  • continue cooking for 3 minutes to dissolve any sugar crystals.
  • Uncover and cook on medium-high heat, without stirring, until a candy
  • thermometer reads 300° (hard-crack stage). Remove from the heat;
  • stir in extract and food coloring if desired.
  • Carefully pour into a glass measuring cup. Working quickly, pour into
  • prepared indentation in pan. Cover candy with confectioners' sugar.
  • When candy is cool enough to handle, cut into pieces with a
  • scissors. Store in a covered container. Yield: 3/4 pound.

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Hard Candy (continued)

Nutritional Facts: 1 serving (1 ounce) equals 383 calories, trace fat (trace saturated fat), 0 cholesterol, 26 mg sodium, 99 g carbohydrate, 0 fiber, 0 protein.