Candied Sweet Recipe

Line and oil

Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal. Lightly rub the parchment with the neutral oil to prevent sticking.

Have a candy thermometer, a small heatproof bowl for extracts, a silicone spatula, and a clean pair of kitchen scissors or sharp knife ready. If dusting candies, sift the powdered sugar or place granulated sugar in a shallow bowl.

Combine and dissolve

In a medium heavy-bottomed saucepan combine 2 cups granulated sugar, 1 cup water, 2 tablespoons light corn syrup, and 1 teaspoon fine sea salt. Stir gently over medium heat just until the sugar dissolves and the mixture is clear. Stop stirring once the sugar has dissolved to avoid crystallization.

Boil to hard crack

Attach the candy thermometer to the side of the pan, making sure it doesn't touch the bottom. Increase heat to medium-high and bring the syrup to a rolling boil without stirring. If small sugar crystals form on the sides, brush them down with a wet pastry brush. Boil until the temperature reaches 300–310°F (149–154°C) — the 'hard crack' stage. This should take about 10–15 minutes depending on your stove.

Add flavor and color

As soon as the syrup reaches 300–310°F (149–154°C), remove the pan from heat. Wait 15–20 seconds to avoid violently bubbling, then add 1 tablespoon fresh lemon juice (optional), 1 teaspoon vanilla extract (or other extract), and 3–4 drops food coloring if using. Stir gently and quickly with a silicone spatula to incorporate. The syrup may bubble; take care to avoid splashes.

Pour into pan

Immediately pour the hot syrup into the prepared parchment-lined pan, tilting slightly to spread it into an even layer about 1/8–1/4 inch (3–6 mm) thick. Work quickly — the candy will set fast.

Allow the candy to cool at room temperature until fully set and brittle, about 30–45 minutes. Do not refrigerate; cooling too fast can cause cloudiness or cracking.

Remove and cut

Lift the set candy from the pan using the parchment overhang. Place on a cutting board. If the candy is very thick, score with a sharp knife then snap into pieces. For cleaner breaks, you can score with kitchen scissors, or briefly rewarm the underside with a warm towel to soften slightly (careful — candy will be hot).

Dust to prevent sticking

Toss pieces lightly in sifted powdered sugar or roll briefly in granulated sugar so pieces do not stick together. Shake off excess sugar. If you used powdered sugar, you can dust again after a minute if needed.

Store the candied pieces in an airtight container separated by parchment layers at room temperature for up to 2 weeks. Keep away from humidity.