Peppermint Hard Candy Recipe

5 1 1
Peppermint Hard Candy Recipe
Peppermint Hard Candy Recipe photo by Taste of Home
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Peppermint Hard Candy Recipe

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5 1 1
Publisher Photo
This easy-to-make clear hard candy has a mint flavor from the combination of peppermint and vanilla extracts. Plus, the eye-catching sweets won't stick to your teeth.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tablespoon butter
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 to 1-1/2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 6 to 8 drops green food coloring, optional

Directions

Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers. Yield: about 1-1/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Peppermint Hard Candy in Country Woman Christmas 2001 , p37

Nutritional Facts

2 ounce-weight: 261 calories, 1g fat (1g saturated fat), 3mg cholesterol, 52mg sodium, 65g carbohydrate (55g sugars, 0 fiber), 0 protein.

  • 1 tablespoon butter
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 to 1-1/2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 6 to 8 drops green food coloring, optional
  1. Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
  2. Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers. Yield: about 1-1/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Peppermint Hard Candy in Country Woman Christmas 2001 , p37

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TheRacistCake User ID: 8650648 238834
Reviewed Dec. 6, 2015

"Great recipe. easy To Make."

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