Hard Tack Candy
User Reviews
4.8
Hard Tack Candy
Description
This hard tack candy recipe relies on cooking a sugar, water, and corn syrup mixture carefully to the hard crack stage, around 290-295°F, ensuring a crisp, glass-like texture. Food coloring is added once the mixture reaches 280°F to maintain clarity and avoid caramelization color changes. After reaching the final temperature, flavoring oils enhance the candy's taste without diluting the sugar matrix.
The candy must be poured onto parchment paper and left to cool undisturbed to solidify properly. Because of the precise temperature requirements and constant monitoring, patience during the cooking process is essential for success. The final product breaks crisply and can be stored for weeks at room temperature.
This recipe counts on accurate temperature control and timing to achieve the desired hard crack texture, making it an enduring homemade candy suitable for flavor customization and festive coloring.
Ingredients
- 1.75 pounds granulated sugar (about 3 1/2 cups)
- 1 cup water 8 ounces
- 1 cup corn syrup 8 ounces
- Food Coloring
- .125 ounces flavoring oil brand LorAnn
- 1/2 cup powdered sugar 65 grams
Instructions
- Line a large baking sheet (at least 12x17") with parchment paper. Set aside.
- Place the sugar, water and corn syrup in a saucepan and place over medium heat. Mix constantly until the sugar melts and the mixture starts to boil. 1.75 pounds granulated sugar, 1 cup water, 1 cup corn syrup
- Continue to cook and stir. The first time you make this, you may want to keep the heat at medium. Once you are comfortable with the process, feel free to turn up the heat. Just continue to mix gently. Be patient!!! Temperature is everything. This recipe will not work if you take it off the heat too soon.
- Constantly measure the temperature of the boiling sugar mixture and cook until it reaches 280º Fahrenheit. At this point, add in the food coloring. Add a few drops at a time until it reaches the color you'd like. food coloring
- Continue to cook the mixture until it reaches 290º Fahrenheit. Don't rush this process! Make sure it hits at least 290º, but up to 295º is ok. Remove the sugar from the heat and stir in the flavored oil. .125 ounces LorAnn Flavoring Oil
- Immediately pour the hot sugar on the prepared pan. Make sure you don't have a super thick layer or it will be hard to crack apart. Allow the mixture to cool completely (this will take about 30 minutes).
- Use a meat mallet to crack the candy into pieces.
- Place the candy pieces into a zippered bag. Add the powdered sugar and shake to coat. 1/2 cup powdered sugar
- Store in an airtight container at room temperature. The candy will keep this way for several months.
Notes
- The recipe yields about 20 servings; portion control is essential due to high sugar content.
- Calorie estimates vary by ingredient brands; consult a nutritionist for precise information.
- Patience and precise temperature monitoring are key; removing the sugar mixture too soon will prevent proper candy formation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 56g | 19% |
| Fat | 0.2g | 0% |
| Sodium | 12mg | 1% |
| Potassium | 1mg | 0% |
| Sugar | 56g | 112% |
| Calcium | 3mg | 0% |
| Iron | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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