Hard Tack Candy

A tall glass jar full of sharp red pieces of candy coated with powdered sugar.

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!

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Course: Dessert

Cuisine: American

Keyword: candy, Hard Candy, Hard Tack

Prep Time: 10

Cook Time: 20

Cooling Time: 1

Total Time: 1 30

Servings:

Calories: 113kcal

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

US Customary - Metric

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.

Nutrition