Old Fashioned Hard Candy Recipes

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OLD-FASHIONED HOMEMADE HARD CANDY

This is an old recipe from my childhood. Many people have memories of cutting this candy with their mother's and grandmothers. I have passed it on and am now posting here for all to share in this classic Christmas tradition!

Provided by Tami L. Smith

Categories     Desserts     Candy Recipes

Yield 20

Number Of Ingredients 6



Old-Fashioned Homemade Hard Candy image

Steps:

  • In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
  • Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
  • Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 30.2 g, Sodium 8 mg, Sugar 24 g

2 cups white sugar
1 cup water
¾ cup light corn syrup
½ teaspoon peppermint extract
1 drop red food coloring
⅛ cup confectioners' sugar

OLD FASHIONED HARD CANDY

A dusting of confectioner's sugar gives a frosty look to this old-fashioned holiday candy from field editor Amy Short of Lesage, West Virginia. "The color is beautiful and people are surprised by the wonderful watermelon flavor!" Amy says.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 pounds.

Number Of Ingredients 6



Old Fashioned Hard Candy image

Steps:

  • Butter two 15x10x1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers.

Nutrition Facts : Calories 283 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 74g carbohydrate (65g sugars, Fiber 0 fiber), Protein 0 protein.

3-3/4 cups sugar
1-1/2 cups light corn syrup
1 cup water
2 to 3 drops red food coloring or color of your choice
1/4 teaspoon watermelon flavoring or flavoring of your choice
1/2 cup confectioners' sugar

OLD FASHIONED HARD CANDY

Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.

Provided by YVETTE MOORE

Categories     Desserts     Candy Recipes

Time 45m

Yield 16

Number Of Ingredients 6



Old Fashioned Hard Candy image

Steps:

  • Generously coat a cookie sheet with confectioners' sugar, and set aside.
  • In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
  • Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 39.2 g, Sodium 8.5 mg, Sugar 32.3 g

½ cup confectioners' sugar for dusting
2 cups white sugar
1 cup water
⅔ cup light corn syrup
1 teaspoon peppermint oil, or other flavored oil
1 teaspoon any color food coloring

OLD-TIME HARD CANDY

Make and share this Old-Time Hard Candy recipe from Food.com.

Provided by Darlene Summers

Categories     Candy

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5



Old-Time Hard Candy image

Steps:

  • Combine sugar, syrup and water.
  • Bring to a boil and boil till it reaches 310°.
  • Add oil and food color.
  • Spread in a lightly buttered cookie sheet.
  • Cool and break.
  • Shake in a bag with powdered sugar.

Nutrition Facts : Calories 423.1, Sodium 13.8, Carbohydrate 110.1, Sugar 99.4

3 3/4 cups sugar
1/2 cup white corn syrup
1 cup water
1 teaspoon peppermint oil
3 -5 drops green food coloring

OLD FASHIONED HARD CANDY RECIPE

Provided by á-4916

Number Of Ingredients 6



Old Fashioned Hard Candy Recipe image

Steps:

  • In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush. Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter. Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon flavored extract
1 drop food coloring (optional)
1/8 cup confectioners' sugar

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one

Provided by Marg CaymanDesigns

Categories     Candy

Time 3h10m

Yield 36 serving(s)

Number Of Ingredients 6



Hershey's Old Fashioned Rich Cocoa Fudge image

Steps:

  • Line 8 or 9 inch square pan with foil; butter foil.
  • In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
  • Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
  • Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
  • Remove from heat. Add butter & vanilla.
  • DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
  • Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
  • Quickly spread into prepared pan; cool.
  • Cut into squares.
  • Store wrapped loosely in foil in the refrigerator.
  • *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

Nutrition Facts : Calories 88.3, Fat 1.8, SaturatedFat 1, Cholesterol 4.4, Sodium 23.9, Carbohydrate 18.1, Fiber 0.3, Sugar 17.2, Protein 0.6

3 cups sugar
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
1 teaspoon vanilla extract

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  • Mix the sugar, syrup, and water together in a large pan over medium heat. Stir the mixture until the sugar has dissolved. Boil without stirring until the temperature reaches 310 degrees (hard crack) on a candy thermometer, or forms brittle threads when dropped into cold water.
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