The Old Fashioned Candy And Confectionary Store Recipe

Prepare equipment

Grease silicone molds lightly with a small smear of unsalted butter or use a nonstick spray. Arrange lollipop sticks in molds if making lollipops. Have small heatproof bowls ready for coloring and flavoring.

Cook sugar syrup

In a heavy-bottomed 3–4 quart saucepan, combine 3 cups granulated sugar, 1 cup light corn syrup, 1/2 cup water, and 1/2 tsp cream of tartar. Attach a candy thermometer to the pan, making sure it does not touch the bottom. Heat mixture over medium heat, stirring gently just until the sugar dissolves. Once dissolved, stop stirring and bring to a boil.

Reach hard crack stage

Allow the syrup to boil undisturbed until it reaches 300°F (149°C) on the candy thermometer (hard-crack stage). This usually takes 10–20 minutes depending on heat. Watch carefully to prevent burning. If foam forms, skim it off with a spoon.

Divide and flavor

Remove pan from heat immediately. Working quickly, divide the hot syrup into heatproof bowls (use oven mitts). For each bowl, add 1 tsp of chosen flavor extract (use concentrated candy oils for stronger flavor if available) and 1–2 drops gel color; stir gently but thoroughly. Be careful: the syrup will be very hot.

Mold candies

Pour the flavored colored syrup into prepared molds or onto a greased marble surface for pulled shapes. If using molds with sticks, insert sticks into the filled molds while syrup is still fluid. Allow candies to cool and harden at room temperature (about 20–40 minutes).

Unmold and finish

Once fully set and cooled, remove candies from molds. If desired, melt 1–2 oz of the salted chocolate drizzle mixture (see drizzle directions) and lightly drizzle over candies, sprinkling a pinch of flaky sea salt on chosen pieces. Store hard candies in an airtight container with parchment separators at room temperature for up to 3 months.

Prepare pan and thermometer

Line an 8x8-inch baking pan with foil or parchment and lightly butter the lining. Fit a candy thermometer or use an instant-read thermometer. Have a heatproof spatula ready.

Combine dairy and butter

In a heavy-bottomed 3–4 quart saucepan, combine 1 cup heavy cream and 1/2 cup unsalted butter. Warm over medium heat until butter melts and mixture is just steaming; remove from heat briefly while preparing sugars.

Dissolve sugars

To the saucepan, add 1 cup packed light brown sugar, 1 cup granulated sugar, and 1/4 cup light corn syrup. Return to medium heat and stir until the sugars dissolve, then clip the candy thermometer in place.

Cook to firm-ball stage

Bring mixture to a steady boil, stirring occasionally to prevent scorching. Cook until the mixture reaches 245–250°F (118–121°C) — firm-ball stage — which will produce a chewy caramel. This can take 15–25 minutes. Reduce heat slightly if it appears to be browning too quickly. Monitor closely toward the end.

Finish caramel

When the desired temperature is reached, remove the pan from heat and immediately stir in 1 tsp sea salt and 2 tsp vanilla extract. Stir until glossy and slightly thickened, about 1 minute.

Set and cut

Pour the hot caramel into the prepared pan and smooth the top with a greased spatula. Let cool uncovered at room temperature until fully set, at least 4 hours or overnight. Once set, lift the caramel block from the pan using the parchment or foil and cut into roughly 1-inch squares. Wrap individual pieces in wax paper squares, twisting the ends to seal.

Optional chocolate drizzle

If desired, drizzle a small amount of melted chocolate over each wrapped or unwrapped caramel and sprinkle a tiny pinch of flaky sea salt on top. Let chocolate set before storing.

Melt chocolate

Place 8 oz chopped semisweet chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until mostly melted. Alternatively, use a double boiler. Stir in 1 tsp neutral oil to thin the chocolate slightly for an easy drizzle consistency.

Drizzle and salt

Use a small spoon or piping bag to drizzle melted chocolate over hard candies or caramels. While chocolate is still wet, sprinkle about 1/2 tsp flaky sea salt evenly across finished pieces. Allow chocolate to set fully at room temperature or chill briefly to speed setting.

Storage

Store finished candies and caramels in an airtight container layered with parchment paper at room temperature. Hard candies will keep up to 3 months and caramels up to 2 weeks (longer if refrigerated).

Arrange the finished hard candies, lollipops, wrapped caramels, peppermints, and jellybeans in jars and paper bags for an old-fashioned candy store effect. Use small labels to indicate flavors. Keep out of direct sunlight and humid environments to preserve texture and shine.