Description
This Hard Tack Candy recipe creates classic, crunchy, and colorful pieces of candy that are perfect for sharing or gift-giving. With simple ingredients like sugar, corn syrup, and water, combined with vibrant food coloring and flavorful oil essences, this candy is a nostalgic treat made on the stovetop and finished with a sweet powdered sugar coating.
Ingredients
Scale
Main Ingredients
- 3¾ cups sugar
- 1½ cups light corn syrup
- 1 cup water
- 1 teaspoon food coloring
- 1 bottle oil flavorings (a variety)
- 1 tablespoon powdered sugar
Instructions
- Combine Ingredients: In a non-stick pan on the stove, mix the corn syrup, sugar, and water together thoroughly.
- Dissolve Sugar: Turn the heat to medium and stir the mixture until the sugar is completely dissolved; avoid stirring after this point to ensure a smooth texture.
- Boil the Mixture: Allow the mixture to come to a rolling boil. When using a candy thermometer, wait until it reaches 260 degrees Fahrenheit, then add the food coloring without stirring to let the boiling mix it naturally.
- Reach Hard Crack Stage: Continue boiling the mixture until the temperature reaches 300 degrees Fahrenheit. At this point, remove the pan from the heat and let the boiling stop completely.
- Add Flavoring: Stir in the oil flavorings using a wooden spoon to evenly distribute the flavors throughout the hot candy.
- Pour Candy: Pour the hot candy mixture onto a large cookie sheet that has been either well-greased or coated with powdered sugar to prevent sticking.
- Cool and Set: Allow the candy to cool at room temperature without refrigerating until fully set and hardened.
- Break into Pieces: Once set, use a knife or another suitable object to break the candy into chunks of desired size.
- Coat Candy: Place the broken candy pieces in a Ziploc bag with 1 tablespoon of powdered sugar, then shake the bag to coat the candy pieces evenly, preventing them from sticking together.
Notes
- For best results, use a candy thermometer for accurate temperature monitoring to achieve the proper hard crack stage.
- Do not stir the mixture once boiling begins to prevent crystallization and ensure a clear, smooth candy.
- If you don’t have oil flavorings, extracts such as peppermint or vanilla can be used as substitutes.
- Do not refrigerate the candy while cooling as it may cause tackiness or cloudiness in the candy.
- Store the finished candy in an airtight container in a cool, dry place to maintain its crisp texture.
- Use powdered sugar coating to avoid sticking, but avoid using cornstarch as it can affect texture and flavor.
Nutrition
- Serving Size: 1 piece (approx. 10 g)
- Calories: 60 kcal
- Sugar: 14 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
