Candy Recipe

Line and grease

Lightly butter or oil a rimmed baking sheet or line it with a silicone mat. If you plan to pull and shape the candy, dust a clean work surface with a thin layer of cornstarch or powdered sugar. Have an accurate candy thermometer or instant-read thermometer clipped to the side of your saucepan.

Combine ingredients

In a medium heavy-bottomed saucepan, combine 2 cups granulated sugar, 2 tablespoons light corn syrup, 1 cup water, and 1 teaspoon salt. Stir gently just to moisten the sugar; avoid splashing syrup on the pan sides.

Dissolve sugar and bring to a boil

Place the pan over medium heat and stir occasionally until the sugar dissolves and the mixture is clear. Once dissolved, stop stirring to reduce crystallization risk. Clip the candy thermometer to the side of the pan so the bulb is submerged but not touching the bottom.

Boil to hard crack

Increase heat to medium-high and let the syrup boil undisturbed until it reaches 300°F (149°C) — the hard-crack stage. This typically takes 10–20 minutes depending on pan and heat. If you see sugar crystals on the pan sides, brush them down with a wet pastry brush.

Add flavor and color

When the syrup reaches 300°F (149°C), immediately remove the pan from heat. Wait 10–15 seconds for bubbling to subside, then carefully stir in 1 teaspoon flavoring oil and up to 1 teaspoon food coloring (if using). Be cautious: the syrup will bubble vigorously when you add the oil. Stir quickly and smoothly to combine.

Pour

Pour the hot syrup onto the prepared baking sheet or silicone mat in one even pour. If you want individual pieces, pour into lightly buttered candy molds instead. Work quickly — the syrup will set fast.

Optional shaping

If making pulled or shaped candy (for example, hard-candy sticks or disks), allow the candy to cool until it is cool enough to handle but still pliable (about 1–2 minutes), then put on lightly oiled heatproof gloves and fold/pull into desired shapes. For disk or shard candy, let it cool completely on the sheet.

Cool and break

Let the candy cool fully at room temperature (about 30 minutes). Once firm, break into pieces if you poured a sheet, or unmold. Dust with a bit of cornstarch or powdered sugar if pieces are sticky.

Store the finished candy in an airtight container separated by parchment paper at cool, dry room temperature. Avoid humidity — hard candy will absorb moisture and become sticky. Properly stored, it will keep for several weeks.