LOL OIL RECIPES

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HARD CANDY AND LOLLIPOP RECIPE | LORANN OILS



Hard Candy and Lollipop Recipe | LorAnn Oils image

This is LorAnn's Traditional recipe for Hard Candy.

Provided by LorAnn

Prep Time 20 minutes

Cook Time 30 minutes

Yield 40

Number Of Ingredients 8

2 cups granulated sugar
2/3 cup light corn syrup
3/4 Cup water
1 dram (1 teaspoon) LorAnn super-strength flavoring, any flavor
LorAnn liquid food coloring or gel food coloring (as desired)
Hard candy molds (optional)
Powdered sugar (optional)
Sucker bags & twist ties (optional)

Steps:

  • 1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
  • 2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
  • 3. Early in the cooking process, 'wash down' any sugar crystals that form on the sides of the pan with a wet pastry brush.
  • 4. Continue to cook the syrup, without stirring, until the temperature reaches 260F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
  • 5. Remove from heat precisely at 300F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
  • 6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.
  • 7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

Nutrition Facts : Calories 70

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