Clear Toy Candy
Clear toy candy is best made when the weather is cold, as any humidity in the air may cloud the finished piece. If you don't have the traditional molds, try making the candy into lollipops. — Gina Napoli Harrisburg, PA
Total TimePrep: 20 min. Cook: 25 min.
Makesabout 1-1/4 pounds
- Olive oil or cooking spray
- 2 cups sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- Food coloring, optional
- Brush candy molds with oil or coat lightly with cooking spray. If using two-piece molds, close and secure with rubber bands or clamps. If using molds with stick holders, insert sticks. Place molds on a greased baking sheet.
- In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 250° (hard-ball stage). If desired, add several drops of food coloring (do not stir; mixture will blend as it cooks). Continue cooking until a thermometer reads 300° (hard-crack stage); remove from heat.
- Allow bubbles to subside, 1-2 minutes. Pour into prepared molds. Cool completely, about 5 minutes. Remove candy from molds. Store in an airtight container at room temperature.
Editor's NoteWe 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.
Nutrition Facts1 ounce: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 29g carbohydrate (29g sugars, 0 fiber), 0 protein.
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