Hard Candy Without Corn Syrup
This hard candy is super simple to make, incredibly nostalgic and doesn't use any corn syrup. Enjoy it all to yourself or give it away as gifts - it's up to you!
Equipment
Ingredients
- 200 g (1 cup) caster sugar (see note 1)
- 1 tsp flavour extract
- 4-5 drops liquid food colouring
- 50 g (¼ cup) icing (powdered) sugar
Instructions
- Line an 8in (20cm) square baking dish with parchment paper, ensuring some overhang over the sides to act as handles for easy removal. Set a dish of water and a pastry brush next to the stove.
- Add the sugar to a small, heavy-bottomed saucepan. Pour over ¼ cup (60ml) of cool water and set over medium-low heat. Stirring constantly with a silicone spatula, slowly dissolve the sugar as the mixture heats up. Be sure the mixture does not come to a boil before the sugar is dissolved. If necessary, take the pan off the heat periodically to prevent the syrup from boiling before the sugar is dissolved.
- Once the sugar is dissolved in the syrup, bring the mixture up to a boil. When you see bubbles begin to form on the bottom of the pot, stop stirring entirely. Dip the pastry brush into the dish of water and wash down the sides of the pan to get rid of any collected sugar crystals.
- Allow the syrup to boil, undisturbed, until it reaches a temperature of 300°F (150°C) on a candy or instant-read thermometer (see note 2). Remove the pot from the heat and, using a skewer (or your thermometer), stir in the extract and the food colouring.
- Pour the molten sugar mixture into the prepared pan, tilting the pan to ensure that it is in an even layer. Add the icing sugar to a small mesh sieve and lightly dust the top of the candy with the sugar.
- Allow the candy to set until cooled completely and brittle - about 10-15 minutes. Use the parchment to lift it from the pan and set it on a cutting board. Use a wooden spoon to gently break the slab of candy into bite-sized pieces.
Video
Notes
1. I recommend using caster sugar (also known as superfine sugar) here as it dissolves more easily and quickly in the water. However, you can use granulated sugar if this is all you have.
2. If you don't have a thermometer, keep a dish of ice water next to your stove. Periodically add a few drops of sugar syrup to the water as it boils and as soon as the syrup hardens into hard, brittle strings, it is ready to remove from the heat and stir in the flavour and food colouring.
Nutrition
Calories: 121kcal | Carbohydrates: 31g | Fat: 0.1g | Sodium: 0.4mg | Potassium: 1mg | Sugar: 31g | Calcium: 0.3mg | Iron: 0.02mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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