I had never tried to make my own candy up until three weeks ago, and now, hot diggity, I’m an expert!
I was scared of the candy thermometer.
No need to be scared of it people- it is surprisingly easy! You can get away with NOT using a candy thermometer, and using the “cold water test” but I found that way unreliable.
To make your own candy you need very few ingredients- sugar, corn syrup, candy flavouring and water. You can skip the flavouring if you want, but that’s the best part! I found all of my flavours, and many more, at Bulk Barn. I know you can also find them at many online sources, while Amazon and ebay will have lots of choices for you.
The only difficulty that making homemade candy presents, is the act of patience. The liquid seems to heat up fairly quickly to 200F, and then . . . nothing. Wait, and wait, and wait while the thermometer ever so slowly climbs past 200F on it’s way to 300F! I didn’t want to leave the candy on the stove unattended, so I each time I made it, I patiently sat stirring, and watching each. and. every. notch. on. the. thermometer. rise. Once it’s up to temperature, you have to work quickly. The candy will start to harden as soon as you remove it from the heat, so you want to add your flavour and colour, and get it into the molds, or onto the pan quickly. Be careful not to touch the syrup though, as it is HOT!
Once the candy is cooled in the molds, you can easily pop them out. If you have chosen to pour it onto a pan, you can smash it up, or cut it up quite easily. Coming up at the end of this week, we will be releasing our MUCH requested Frozen cake! In order to make the Frozen cake, you need to know how to make hard candy.
Lollipops and Hard Candy
- 1 3/4 cup granulated sugar
- 1/2 cup water
- 3/4 cup light corn syrup
- flavoured candy oils
- coloured gel pastes
- In a medium sized pot over medium heat, combine ingredients and stir until sugar has dissolved.
- Increase temperature to med-high/high and insert a candy thermometer. Continue to stir candy mixture until the temperature reaches 300F-310F. Remove thermometer mixture and remove pot from heat.
- Pour in a small amount of flavouring and colouring if desired.
- To make lollipops, pour hot candy mixture into (temperature resistant to at least 350F) silicone molds. Insert lollipop sticks and hold in place until set.
- To make hard candy, pour hot mixture onto a baking tray that is lined with parchment paper.
- Allow hot candy to cool and set.
- To break the flat candy slabs into chunks, simply bang the slab on the counter top, or try to break it apart with your hands. If you desire a sliced piece of candy, use a serrated knife to cut the candy into pieces.
- To remove the lollipops from the silicone mold, press upwards from the bottom outside of the mold and the lollipop should come right out.
- Store in a sealed container and serve when desired.