Sarasota's Old Fashioned Hard Candy

12
Servings
5m
Prep Time
30-40m
Cook Time
35m
Ready In


"This is just an old family favorite. Simple to make; but, always loved by all. Now for the holiday's have some fun - Christmas: Red color/cinnamon flavor; green/spearmint or peppermint; white (no color)/anise. Valentines: White color/chocolate, almond, or vanilla; pink/strawberry, cherry or raspberry. Easter: A rainbow of your favorite pastel colors and fruit extracts. The list goes on and on; so, have fun with it. Fill your favorite candy dish, mason jar; or, your favorite decorative candy tin/box."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (122.4 g)
  • Calories 310.1
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 60.3 mg
  • Total Carbohydrate - 78.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 75 g
  • Protein - 0.7 g
  • Calcium - 4.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0 mg

Step 1

Pan ... First, I like to line my baking sheet pan with parchment paper; then, a light coating of the powdered sugar. A standard sheet pan is what I use (approximately 18-26"). Now, the parchment paper isn't necessary; I just use it for easy clean up.

Step 2

Candy ... Add the white sugar, corn syrup, and water to a heavy pot; and mix to combine. Cook on medium heat, continuously stirring until you reach a temperature of 290 degrees. Now, one thing you will need is a candy thermometer. And don't rush this - it will take a good 30-40 minutes.

Step 3

Color and Flavor ... Remove from the heat, add the extract and color; and, mix until combined. Remember - add as much color to your liking.

Step 4

Sheet Pan ... Warning - be careful when doing this; the candy is scalding hot. Pour the mixture onto the prepared pan; and, allow it to cool completely. Once completely cooled, lay newspaper over the pan - and, break candy into pieces by taping with a hammer. Break until you get candy 'bite size' pieces. There is no right or wrong for this.

Step 5

Finish and ENJOY! ... Sprinkle the candy again with powdered sugar; and, toss. The powdered sugar will prevent the candy from sticking to one another. Simply store in a sealed container - as mentioned, a mason jar, tupperware container, candy tin/box/jar all work well. DO NOT refrigerate. Perfect to serve at a party in your favorite candy dish!

Tips & Variations


  • Candy thermometer

Tags : Candy

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