Classic Homemade Crystal Candy Recipe
Classic Homemade Crystal Candy is a timeless sweet treat made by boiling sugar and water to the hard crack stage, then flavored and colored for a delightful, crunchy candy. Perfect for candy lovers looking to create homemade confections with simple ingredients and traditional methods.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 small pieces 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Ingredients
- 2 cups Granulated Sugar
- 1 cup Water
- 1–2 teaspoons Food Coloring (optional)
- 1 teaspoon Flavoring Extracts (lemon, mint, or preferred flavor)
- 1 tablespoon Cornstarch (optional, for dusting)
Instructions
- Prepare Workspace: Gather all your ingredients and necessary tools including a saucepan, candy thermometer, baking sheet, and spatula. Ensure your baking sheet is lined or greased for easy candy removal.
- Dissolve Sugar: Combine 2 cups of granulated sugar with 1 cup of water in the saucepan. Stir gently to dissolve the sugar before heating.
- Boil the Mixture: Place the saucepan over medium heat and bring the mixture to a boil. Avoid stirring once boiling begins to prevent crystallization.
- Heat to Hard Crack Stage: Insert a candy thermometer and continue boiling the syrup until it reaches 300°F (150°C), known as the hard crack stage, critical for the candy’s crunchiness.
- Add Coloring: Once the desired temperature is reached, carefully add food coloring of your choice for visual appeal and stir gently to distribute color evenly.
- Cool Slightly and Flavor: Remove the saucepan from heat and allow it to cool slightly before adding your chosen flavoring extracts to preserve their delicate flavors.
- Pour and Set: Pour the hot candy mixture onto the prepared baking sheet, spreading evenly if desired. Let it cool and harden at room temperature undisturbed.
- Break and Dust: After the candy has fully hardened, break it into pieces of your preferred size and dust with cornstarch if using to prevent sticking.
- Storage: Store the crystal candy in an airtight container at room temperature to maintain freshness and prevent moisture absorption.
Notes
- Use a candy thermometer for accurate temperature measurement to ensure the candy reaches the hard crack stage.
- Do not stir the syrup once boiling to prevent sugar crystallization.
- Flavor extracts should be added off heat to retain their aroma and taste.
- Cornstarch dusting helps keep candy pieces from sticking together during storage.
- Work carefully when handling hot sugar syrup to avoid burns.
Keywords: crystal candy, homemade candy recipe, hard candy, boiled sugar candy, classic candy
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