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- 2 cups granulated sugar - 1/2 cup water - 1/4 teaspoon cream of tartar The base of your hard candy is simple. You need granulated sugar, water, and cream of tartar. The cream of tartar helps prevent crystallization. This keeps your candy smooth. - 1 teaspoon flavored extract (mint, lemon, cherry, etc.) - Food coloring (optional) Flavor is where the fun begins! You can use any flavored extract you like. Mint, lemon, and cherry are popular choices. Want to add color? A few drops of food coloring will do the trick. - Confectioners' sugar for dusting - Parchment paper or cooking spray To keep your candy from sticking, you will need some supplies. Dust the candy with confectioners' sugar. This gives it a nice finish. You also need parchment paper or cooking spray to line your pan. This step is key for easy removal. For the full recipe, check out the Sweet Tooth Delight: Hard Candy Without Corn Syrup. First, you need to prepare your pan. Line a baking sheet or a large heatproof plate with parchment paper. This step helps the candy not stick. If you don’t have parchment paper, lightly grease the pan with cooking spray. Both methods work well to ensure your candy comes out smoothly. Next, we cook the sugar mixture. In a medium saucepan, combine the granulated sugar, water, and cream of tartar. Stir gently until the sugar is moistened. Put the pan over medium heat. Bring the mixture to a boil. It’s very important to control the temperature here. Once it boils, do not stir. Stirring can cause the sugar to crystallize, ruining our candy. You need to wait until the mixture reaches about 300°F. This is known as the hard crack stage. It may take about 10 to 15 minutes for this to happen. Now, it's time to add flavor and color. Once the sugar mixture reaches the hard crack stage, quickly remove it from the heat. Stir in your flavored extract. You can use mint, lemon, or cherry, depending on what you like. If you want color, add a few drops of food coloring. Be careful; the mixture may bubble up when you add the flavor. This step is key to making your hard candy tasty and pretty. For the full recipe, check out Sweet Tooth Delight: Hard Candy Without Corn Syrup. To make great hard candy, you must pay close attention to temperature. The key point is 300°F, known as the hard crack stage. This is where the sugar reaches the right firmness. Use a candy thermometer to check this. If you go too low, your candy will be chewy. If you go too high, it can burn. Sometimes, hard candy can turn cloudy or form crystals. If you see sugar crystals forming, you can fix this. First, add a bit more water to the pot and heat it gently. Stir until the sugar dissolves again. You can also add a splash of corn syrup to help prevent this. Working with hot sugar can be risky. Always wear oven mitts when handling pots. Use a long-handled spoon to stir. Keep kids and pets away from the cooking area. If you spill hot sugar, cool it down with cold water. This can help prevent bad burns. {{image_2}} You can create hard candy in many fun flavors. Here are some ideas to try: - Mint: This classic flavor gives a fresh taste. - Citrus: Use lemon, lime, or orange for a zesty kick. - Berry: Flavor with raspberry, strawberry, or blueberry for a fruity touch. - Spicy: Add cinnamon or ginger for a warm surprise. - Vanilla: A sweet and creamy flavor that is always a hit. Mix and match these flavors to find your favorite unique combinations. Remember, you can also blend two or more flavors for extra fun! Making your hard candy colorful can make it even more special. Here are some ideas for different themes: - Holiday Colors: Use red and green for Christmas or orange and black for Halloween. - Pastel Shades: Create soft pinks, blues, and yellows for baby showers or springtime. - Bright and Bold: Use vivid colors for birthday parties or summer events. You can use food coloring to achieve these looks. A few drops can transform your candy into a visual delight! If you want a healthier twist, consider these options: - Honey: This can add a nice flavor but may change the candy's texture. - Agave Nectar: A sweeter option that can work well in candy recipes. - Stevia: A zero-calorie sweetener that can be used for a sugar-free version. These alternatives may change how your candy cooks. Testing is key to finding the right balance. Enjoy experimenting with these sweet options! To keep your hard candy fresh, choose the right containers. Use airtight glass jars or plastic containers. These options help lock in the candy's flavor and prevent moisture. Line the bottom with wax paper to avoid sticking. Make sure to store the candy in a cool, dry place. How long does hard candy last? When stored properly, it can last for several months. You can expect the best taste for about six months. After that, the flavor may fade, but it is still safe to eat. Just check for any changes in texture or smell. To keep your candy dry, dust it with confectioners' sugar. This will help absorb any moisture. Make sure the candy is fully cooled before storing. Avoid storing it in humid areas. If you notice stickiness, separate the pieces with wax paper. This will keep them from clumping together. Hard candy is a type of candy that is solid and crunchy. It forms when sugar is boiled to a high temperature. This candy has a smooth texture and often comes in various shapes and flavors. It can be colorful and is typically very sweet. You can use some liquid sweeteners, but it won’t be the same. Honey and agave syrup are common substitutes. However, they change the texture and taste of the candy. Keep in mind that these sweeteners may not harden like granulated sugar. You can make hard candy without a thermometer by using the cold water test. Drop a bit of the hot sugar mixture into cold water. If it forms a hard ball, it’s ready! You can also watch for a light golden color. This shows it’s close to the right stage. Yes, crystallized hard candy is safe to eat. However, it may not taste as good. Crystallization happens when sugar cools too quickly or is stirred too much. While safe, it might be gritty instead of smooth. If it looks good, feel free to enjoy it! Making hard candy is fun and rewarding. We covered ingredients like sugar, flavorings, and important supplies. I shared tips for cooking, adding flavors, and achieving the right texture. We also discussed creative variations and how to store your candy well to keep it fresh. Remember, practice makes perfect. With these steps, you’ll create delicious treats with ease. Use this guide to explore flavors and techniques. Get started today and enjoy the sweet reward of your hard work!

Hard Candy Without Corn Syrup

Satisfy your Sweet Tooth Delight with homemade hard candy without corn syrup! This easy recipe uses simple ingredients to create delicious candies in your favorite flavors. From preparation to cooling, you'll discover the joy of candy-making with tips to achieve that perfect hard crack stage. Impress your friends with beautiful, colorful treats packaged for gifting. Click through to explore the full recipe and sweeten your day!
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Ingredients
  

2 cups granulated sugar

1/2 cup water

1/4 teaspoon cream of tartar

1 teaspoon flavored extract (such as mint, lemon, or cherry)

Food coloring (optional)

Confectioners' sugar (for dusting)

Instructions
 

Prep the Pan: Line a baking sheet or a large heatproof plate with parchment paper or lightly grease it with cooking spray. This will prevent the candy from sticking once set.

    Combine Ingredients: In a medium saucepan, combine the granulated sugar, water, and cream of tartar. Stir gently to mix, ensuring the sugar is moistened.

      Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a boil. Do not stir once the boiling begins, as stirring can cause crystallization. Allow the mixture to boil until it reaches approximately 300°F (hard crack stage) on a candy thermometer. This may take about 10-15 minutes.

        Add Flavor and Color: Once the mixture reaches the hard crack stage, remove it from the heat. Quickly stir in the flavored extract of your choice and a few drops of food coloring if desired. Be careful, as the mixture may bubble up when the flavor is added.

          Pour and Cool: Immediately pour the hot candy mixture onto the prepared baking sheet or plate, spreading it out gently with a spatula if needed. Allow it to cool at room temperature until it hardens completely, about 30-45 minutes.

            Break the Candy: Once set, you can break the candy into pieces or use a sharp knife to cut it into shapes.

              Dust with Sugar: For a non-sticky finish, dust the candy pieces with confectioners' sugar before storing.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: Varies

                  - Serving Suggestions: Package the hard candies in small cellophane bags for gift-giving or enjoy them in a decorative bowl as a colorful candy centerpiece.