This homemade hard tack candy is a classic old fashioned candy that will bring back so many memories. The brightly colored candies can by made into a variety of tasty flavors, and are surprisingly easy to make at home!
This homemade hard tack candy is a hard candy, similar to Jolly Ranchers, or Lifesavers, or lollipops – a candy that you pop in your mouth and suck on. It can be made in small pieces to suck on, or you can use lollipop molds and make your own suckers.
Making this candy can bring back so many fond memories, and I hope its a holiday tradition I can start with my kids too. They were so excited to help me pick out the flavors for this most recent batch of candy, and we’re excited to make our own suckers next!
Why you’ll love this Recipe
- Only a few Ingredients – You only need 7 ingredients to make your own candy at home
- Customizable – There are so many flavor and color combinations available, that you can pick whatever kind you want for your candies!
- Perfect for gifts – This homemade candy can be packaged up in little bags or jars and is such a pretty, and tasty homemade gift to share with loved ones for the holidays.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Hard Tack Candy Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- granulated sugar – the base for the candy
- corn syrup – helps ensure the candy texture is smooth
- water – helps dissolve the sugar
- flavoring oils – I use LorAnn Oils because their flavors are good, and they have so many options. You need 1 dram (or 1 teaspoon per batch)
- food coloring – I just use liquid food coloring, a couple drops will do
- candy thermometer – You need a candy thermometer for this one to ensure you’ve got the candy at the right temperature for the right texture. You want to cook it to the “hard crack” stage.
- powdered sugar
How to make Hard Candy Recipe?
Step 1: Mix the sugar, corn syrup, and water. Add the granulated sugar, corn syrup and water to a sauce pan and heat over medium. Stir the mixture often until the sugar is totally dissolved.
Step 2: Add the color. Bring the mixture to a boil, and don’t stir. Let it continue to cook until it reaches 260 F, then add in a couple drops of desired food coloring. You still don’t need to stir the candy, the bubbles will mix the color around (and you’ll stir later).
Step 3: Add the flavoring. Continue to cook until the mixture hits 300 F. Remove the pan from the heat, and add in your flavoring. Now you can stir until the flavor, and color are mixed in evenly.
Step 4: Pour the candy onto a cooking pan lined with foil. Let the pan sit until the candy is cooled and hardened. After the candy sits for about 10 minutes, you can score it with a large mark to make squares.
Step 5: Break the candy. Break the candy into pieces using the score marks, or by using the flat side of a meat mallet to break it into pieces.
Step 6: Coat in powdered sugar. Add the candy to a bowl, or bag with a little powdered sugar, and toss to coat in the sugar. This will keep the pieces from sticking to each other.
Tips and Tricks
- Cinnamon and other flavors – Some flavors are a bit spicy, and the steam from adding the flavoring can burn your nose. Make sure to aim the pot away from your face when you add the flavoring to avoid the hot flavored steam.
- Adjust for Altitude: Check the temperature of boiling water with your candy thermometer. It should read 212 F. If it is lower (or higher) than that number then you will want to adjust the candy temperature by the same amount. (For example if your water boils at 204 F then you will want to lower the candy temperatures by 8 degrees, so you will look for 252 F and 292 F).
- Use a Candy Thermometer – This is one of those recipes that needs to be accurate to have the right textured candy. Use a candy thermometer to reach the hard crack stage 300 F.
- Work in batches – If you want multiple flavors of candy, like pictured you’ll need to make multiple batch of candy. The recipe is too difficult to split in half because you need to work quickly before it starts to harden and set.
- Clean up – Soak your pot and tools in hot water and the hard candy should dissolve right off. This will be much easier for cleaning than trying to scrape the candy off.
Storage Instructions
This hard tack candy can be stored in airtight containers at room temperature for several months. Keep the candy out of direct sunlight, in a cooler place for the best results. If the pieces start to stick together again, you can re-coat them in powdered sugar.
This homemade hard tack candy is such a fun and rewarding process! I love picking out different flavors to make for different occasions. The candy is so delicious to enjoy, and great for gifting too! Such a fun, and nostalgic treat.
More Homemade Candy Recipes
If you try this Hard Tack Candy Recipe, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Hard Tack Candy
Equipment
- candy thermometer
Ingredients
- 2 cups Granulated sugar
- 3/4 cup Light corn syrup
- 3/4 cup Water
- food coloring
- 1 dram LorAnn Super Strength flavoring oil
- Powdered Sugar
Instructions
- Line a jelly roll pan 15x10in with aluminum foil.
- Add the sugar, corn syrup, and water to a 2 quart sauce pan. Heat over medium. 2 cups Granulated sugar , 3/4 cup Light corn syrup, 3/4 cup Water
- Stir the mixture often until the sugar is dissolved.
- Add in the candy thermometer and bring the mixture to a boil. Continue to cook the syrup, without stirring, until it reaches 260 F.
- Add in 2 to 3 drops of food coloring in desired color. You still don't need to stir as the bubbles will move the color around the mixture. food coloring
- Let the mixture keep cooking until it hits 300 F. Remove the pan from the heat and add in the flavoring. Stir. 1 dram LorAnn Super Strength flavoring oil
- Carefully pour the mixture onto the prepared cookie sheet (or into prepared candy molds).
- Let the candy sit until it is cooled and hardened.
- Use the flat side of a meat mallet to crack the candy in pieces.
- Add the candy to a ziplock bag, or large bowl and toss it in powdered sugar to coat. (Lollipops do not need to be coated in powdered sugar, store them in sucker bags and tie closed) Powdered Sugar
- Store in airtight containers at room temperature for several months.
Notes
-
- Cinnamon and other flavors – Some flavors are a bit spicy, and the steam from adding the flavoring can burn your nose. Make sure to aim the pot away from your face when you add the flavoring to avoid the hot flavored steam.
- Adjust for Altitude: Check the temperature of boiling water with your candy thermometer. It should read 212 F. If it is lower (or higher) than that number then you will want to adjust the candy temperature by the same amount. (For example if your water boils at 204 F then you will want to lower the candy temperatures by 8 degrees, so you will look for 252 F and 292 F).
-
- Use a Candy Thermometer – This is one of those recipes that needs to be accurate to have the right textured candy. Use a candy thermometer to reach the hard crack stage 300 F.
-
- Work in batches – If you want multiple flavors of candy, like pictured you’ll need to make multiple batch of candy. The recipe is too difficult to split in half because you need to work quickly before it starts to harden and set.
-
- Clean up – Soak your pot and tools in hot water and the hard candy should dissolve right off. This will be much easier for cleaning than trying to scrape the candy off.
❤️