Old-Fashioned Hard Candy Recipe (2024)

FAQs

What is the oldest hard candy? ›

The two oldest candy types are licorice and ginger. The historical roots of licorice are found in the early years of man's appearance. In particular, many licorice were eaten by Pharaohs and Prophets. The licorice comes from a plant called “Glycyrrhiza” which in Greek means «sweet root».

Recipes for hard candy use a sugar syrup, such as sucrose, glucose or fructose. This is heated to a particular temperature, at which point the candy maker removes it from the heat source and may add citric acid, food dye, and some flavouring, such as a plant extract, essential oil, or flavourant.

Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I'd try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better. Instead of powdered sugar, try dusting the candies with a tiny bit of cornstarch.

In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

Jolly Ranchers

But we still think some other varieties of candy are significantly more delicious than the beloved Jolly Ranchers. Jolly Ranchers candy is easily one of the best candy options that you can opt for. Frankly, there's a reason why Jolly Ranchers were the best-selling hard candy on Amazon as of January 2023.

Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

Jolly Ranchers are also the hardest of the hard candies—they're like concentrated and pressurized diamonds of fruity sugar.

This is crystallization and it is sometime happens with hard candies. Crystallization can happen from storage conditions or other factors. There is very low moisture content in hard candy, which prevents mold from growing.

What does corn syrup do in hard candy? ›

Corn syrup is a common ingredient in many hard candy recipes because it is an invert sugar. Invert sugar inhibits the formation of sugar crystals and provides a smooth texture to hard candy, caramel, and other cooked sweets.

*Most often when you see this white powder around hard candy, it's corn starch. Many sweets are made in 'molds' of corn starch.

Quickly pour the syrup into lightly oiled molds or on a parchment paper-lined baking sheet and let harden. To prevent the candy from sticking, dust finished pieces with powdered sugar.

If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242—248°F. Caramels are cooked to the firm ball stage. If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250°—265°F.

The process of pulling is literally a stretch- ing of the hard candy mass, causing air to become entrapped in the candy. The incor- poration of air during the pulling action forms elongated “tubes” of air and thus addi- tional surfaces from which light can be reflected.

Good & Plenty. These small licorice-flavored, candy-coated capsules are one of the oldest candies in the United States, having been introduced in 1893.

Hard candy first appears in historical documents from the Nara Period, precisely the first half of the eighth century. This means that candy originated in Japan almost 1,300 years ago. Emperor Jinmu, Japan's first emperor, is said to have made candy to bring happiness to people with its sweet taste.

People might see a white coating on the dark chocolate when it's older, which is called “bloom.” Bloom is not harmful and it's safe to eat. Hard candy like lollipops can last up to a year when stored at room temperature or in a cool, dry location. Gummies last for six to nine months from the date of purchase.