Hard candy is a Christmas tradition that can be used in so many ways. You can dress it up in mason jars for gifting, use it as decoration on your gingerbread house, or fill pretty containers in the kitchen just to dress things up. Best yet you can make it in any flavor you want!
Tonight we made mint and butter rum flavors. We have everything we need to make the traditional cinnamon flavor as well and will likely get that done before the weekend is up!
The gorgeous colors remind me of the stained glass windows of the church on Christmas Eve. Glowing in the candle light. So pretty!
Here is what you need to make flavored hard candy
- You’ll need a candy thermometer you can get one at most grocery stores in the baking section for around $3-$4
- 2 1/4c. Granulated sugar
- 1/2c. Water
- 1/2c. Corn syrup
- 2-3 drops food coloring
- 1/2 tsp. Flavor extract of your choice. We like mint, butter rum, and cinnamon.
- 1-2 tbsp powdered sugar
Line cookie sheets with aluminum foil and apply a light layer of oil to the foil to keep candy from sticking. Set aside.
In a medium sauce pan add sugar water and syrup. Heat on medium high heat until boiling. Clip the thermometer to the side of the pan but don’t let it rest on the bottom of the pan. Continue to cook until temp reaches 300°F or hard crack stage. Remove from heat and add food coloring and flavoring. Mix well.
Pour hot mixture out onto greased pan and tilt and tap pan to get the candy to layer evenly on the pan. Set aside to cool. Once cool use a large kitchen knife to break up candy into bight sized pieces. Place pieces in a paper bag with powdered sugar. Shake to coat the pieces. That’s it, Enjoy!