No Corn Syrup Hard Candy Recipes

HARD CANDY WITHOUT CORN SYRUP OR ARTIFICIAL DYES

Hard Candy Without Corn Syrup or Artificial Dyes image

A friend of mine has a son with dye sensitivities and food allergies that loves hard candy. This candy recipe can be flavored with any combination of natural flavors without any fear of harming your loved ones.

Provided by Jackson

Categories Dessert

Time 55m

Number Of Ingredients 3

Ingredients

1 1/2 cups (300g) sugar
1/2 cup (120mL) water
1 tsp (5mL) peppermint oil or extract

Steps:

Line and grease a 8-9" (20-23cm) heat proof container with aluminum foil or use parchment paper. I don't recommend using glass as it can crack with thermal shock.
Place sugar and water in a heavy 3 qt sauce pan. Stir until dissolved.
If at any time sugar gets on the sides of the pan above the sugar, carefully wash it down the sides with a pastry brush dipped in water.
Continue to cook on medium high heat until hard-crack stage is reached 310F (154C.)
Remove from heat. Let it stop boiling and add in the peppermint oil. Stir carefully with a clean heat proof spoon or spatula to mix in the oil.
Pour on baking sheet. Allow to cool 5-10 minutes and score the candy with a knife for more uniform pieces.
Let cool completely before breaking apart at score lines and store in an airtight container.

Nutrition Facts : ServingSize 1 piece, Calories 27 kcal, Carbohydrate 7.2 g

NO CORN SYRUP HARD CANDY

No Corn Syrup Hard Candy image

Make and share this No Corn Syrup Hard Candy recipe from Food.com.

Provided by jamie m.

Categories Dessert

Time 35m

Yield 20 lollipos

Number Of Ingredients 3

Ingredients

2 cups sugar
2 cups water
1/2 teaspoon cream of tartar

Steps:

In a medium saucepan over a medium heat put water sugar and cream of tartar a stir until dissolved.
Bring mixture to a boil DO NOT STIR place candy thermometer in mix and allow to reach hard crack stage 148.8C / 300F.
Remove from heat and pour into moulds and let set for 30 minutes.

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Mix the sugar, water, and cream of tartar in a saucepan and stir over medium heat until fully dissolved.
Carefully brush the sides of the pan above the sugar with the pastry brush that’s dipped in water.
Place the candy thermometer and allow it to cook until the hard crack stage is reached at 300 degrees Fahrenheit (or 149 degrees Celcius).

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