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Hard Candy Recipe with Lemon Extract Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 137 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes plus cooling time
  • Yield: 3/4 pound 1x
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Description

This classic hard candy recipe produces perfectly crisp, colorful candies with a sweet, smooth texture and a burst of your favorite flavor. Made by boiling sugar, corn syrup, and water to the hard-crack stage, then flavored and poured into a sugar-dusted pan to set, this candy is easy to customize with different extracts and food coloring. It’s an ideal treat for holidays, gifts, or satisfying your sweet tooth.

Ingredients

Scale

Main Ingredients

  • 5 to 6 cups confectioners’ sugar
  • 2 cups granulated sugar
  • 3/4 cup light corn syrup
  • 1/2 cup water
  • 1 to 2 teaspoons anise, lemon, or orange extract
  • Red, yellow, or orange liquid food coloring (optional)

Instructions

  1. Prepare the pan: Fill a 15x10x1-inch pan with confectioners’ sugar to a depth of 1/2 inch. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar. Set the pan aside for candy pouring.
  2. Combine ingredients: In a large heavy saucepan, combine the granulated sugar, light corn syrup, and water. Stir occasionally while bringing the mixture to a boil over medium heat.
  3. Dissolve crystals: Once boiling, cover the saucepan and let it cook for 3 minutes to dissolve any sugar crystals that may have formed on the sides of the pan, ensuring a smooth candy texture.
  4. Cook to hard-crack stage: Uncover the pan and continue cooking on medium-high heat without stirring until a candy thermometer reads 300°F (149°C), indicating the hard-crack stage has been reached.
  5. Add flavor and color: Remove the pan from heat. Quickly stir in your choice of extract (anise, lemon, or orange) and add food coloring if desired for a vibrant hue.
  6. Pour and set: Carefully transfer the hot candy mixture into a glass measuring cup. Working swiftly, pour the candy into the prepared indentation in the confectioners’ sugar.
  7. Cool and cut: Cover the poured candy with more confectioners’ sugar. When the candy has cooled enough to handle but is still firm, use scissors to cut it into bite-sized pieces.
  8. Store properly: Keep the hard candy stored in a covered container to maintain freshness and prevent it from sticking together.

Notes

  • Be very careful when handling the hot sugar mixture; it can cause severe burns.
  • Using a candy thermometer is essential to achieve the perfect hard-crack stage and ensure the candy sets properly.
  • The confectioners’ sugar helps prevent sticking and gives an easy way to shape the candy.
  • You can experiment with different extracts and food colorings to create a variety of flavors and appearances.
  • Store candies in a cool, dry place to avoid melting or becoming sticky.

Nutrition

  • Serving Size: 1 piece (approx. 15 g)
  • Calories: 60
  • Sugar: 15 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Find it online: https://emilyquickdinners.com/hard-candy-recipe-with-lemon-extract-recipe/