If you plan to use candy molds, you’ll need at least five heat-resistant sheet molds per standard batch.

For freeform candy, line a cookie sheet with a silicone baking mat, aluminum foil, or parchment paper lightly coated with cooking spray—or use a marble surface.

Another option: pour the cooked sugar syrup onto a heat-resistant surface dusted with powdered sugar.  Once the candy has slightly cooled, cut it
into bite-sized pieces using oiled scissors.

Hard candy cooks fast, so organizing your ingredients and tools ahead of time is essential. Follow these steps to ensure you're ready:

• Have everything within reach. Before you start, gather all ingredients and tools and place them near the
  stove for easy access during cooking.
• Use metal utensils. Due to the high temperatures involved, metal spoons and measuring tools are recommended instead of plastic, which can melt or warp.
• Allow 30 minutes per batch. This gives you enough time for cooking, pouring, and cleanup—especially if
  you're new to the process.
• Pre-measure sugar, corn syrup, water, and flavoring. Accurate, advance measuring prevents delays during the critical cooking stages.
• Double up on cookware. If making multiple batches, have two saucepans available so you can continue cooking with one while the other is being cleaned and cooled.

For hard candy to set properly, the sugar mixture must reach 300–310°F (150–155°C)—this is known as the hard crack stage. At this point, the sugar is concentrated enough to cool into a hard, glass-like texture. A candy thermometer is highly recommended to eliminate guesswork.

Pro Tip: To test your thermometer for accuracy, place it in a pot of boiling water. After about five minutes, it should read 212°F (100°C). If it’s off, adjust your target cooking temperature accordingly.

Watch our short video to see how it's done.

Avoid Crystallization

Crystallized sugar can ruin the smooth finish of hard candy, leaving it gritty. To prevent this:

• Once the sugar mixture starts to boil, use a wet pastry brush to wipe down the sides of the pan. This dissolves stray sugar crystals before they can crystallize.
• Always use clean, dry utensils when stirring the sugar mixture—even a little moisture or leftover sugar on your spoon or spatula can cause the entire batch to become grainy.

The sugar syrup used to make hard candy reaches extremely high temperatures. Use caution and keep a bowl of ice water nearby in case of accidental contact.

Kids can help with prep but should stay clear of the stove and hot syrup.

Important Notes:

• LorAnn’s Super-Strength Flavors are highly concentrated—use metal utensils and wipe up spills promptly.

• In warm weather, make hard candy in an air-conditioned environment. Heat and humidity can cause finished candy to become sticky or grainy.

Hard candy is the perfect canvas for flavor creativity. Classics like peppermint, cinnamon, and cherry are always popular—but why not mix it up with fun options like blueberry, bubble gum, banana cream, or black cherry. 
For a custom twist, try combining flavors—lime + strawberry = strawberry margarita or pineapple + coconut = tropical colada. The possibilities are endless!

Presentation adds the finishing touch. Wrap lollipops in clear bags with twist ties or ribbon. For piece candy, use tins, gift boxes, mason jars, or fun containers
like take-out boxes. Add labels with the flavor name for a polished look.

Store candy at room temperature in a dry, airtight container. Do not refrigerate—moisture can cause candy to become sticky.  When stored correctly, hard candy stays fresh for weeks.