Old Fashioned Hard Candy Recipe

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Old Fashioned Hard Candy Recipe
Old Fashioned Hard Candy Recipe photo by Taste of Home
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Old Fashioned Hard Candy Recipe

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A dusting of confectioner's sugar gives a frosty look to this old-fashioned holiday candy from field editor Amy Short of Lesage, West Virginia. "The color is beautiful and people are surprised by the wonderful watermelon flavor!" Amy says.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling

Ingredients

  • 3-3/4 cups sugar
  • 1-1/2 cups light corn syrup
  • 1 cup water
  • 2 to 3 drops red food coloring or color of your choice
  • 1/4 teaspoon watermelon flavoring or flavoring of your choice
  • 1/2 cup confectioners' sugar

Directions

Butter two 15-in. x 10-in. x 1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. Cook and stir over medium 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 flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers. Yield: 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 Christmas Hard Candy in Taste of Home December/January 2007, p12

Nutritional Facts

2 ounce-weight: 283 calories, 0 fat (0 saturated fat), 0 cholesterol, 38mg sodium, 74g carbohydrate (65g sugars, 0 fiber), 0 protein.

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  • 3-3/4 cups sugar
  • 1-1/2 cups light corn syrup
  • 1 cup water
  • 2 to 3 drops red food coloring or color of your choice
  • 1/4 teaspoon watermelon flavoring or flavoring of your choice
  • 1/2 cup confectioners' sugar
  1. Butter two 15-in. x 10-in. x 1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
  2. Remove from the heat; stir in flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers. Yield: 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 Christmas Hard Candy in Taste of Home December/January 2007, p12

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Reviews forOld Fashioned Hard Candy

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MY REVIEW
medabear User ID: 2977943 99629
Reviewed Nov. 13, 2010

"I made this as Christmas gifts, and it was well recieved by all. Very easy to make, just takes a little time to boil off the water. I substituted peppermint extract for the watermelon flavor."

MY REVIEW
petunia1990 User ID: 1573692 208358
Reviewed Oct. 27, 2009

"made this with a cherry flavoring instead of watermelon-just as good-everyone loved it"

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