TOTAL TIME: Prep:10 min. Cook: 20 min. + cooling
MAKES: 35 servings


  • 1 teaspoon butter
  • 3-3/4 cups sugar
  • 1-1/2 cups light corn syrup
  • 1 cup water
  • 2 teaspoons raspberry extract
  • 8 to 10 drops neon purple food coloring

Nutritional Facts

1 ounce-weight: 125 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 starch.


  1. Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with butter; set aside.
  2. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over high heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Stir in extract and food coloring. Immediately pour into prepared pan without scraping the saucepan (do not spread mixture).
  3. Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely. Break squares apart. Store in an airtight container. Yield: about 2 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 Raspberry Hard Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p24

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