No Corn Syrup Hard Candy
Create delightful homemade sweets with this *No Corn Syrup Hard Candy* recipe, perfect for those seeking a more natural approach to classic confections. Made with just a handful of pantry staples like granulated sugar, water, and cream of tartar, this recipe skips the corn syrup without compromising on that satisfying, glassy crunch. The process is simple yet rewarding, combining precision cooking with customizable flavor and color options—think peppermint for the holidays or lemon for a zesty treat. Ideal for gifting or enjoying yourself, this DIY hard candy recipe yields beautiful, glossy candies that you can shape, cut, or break into vibrant shards. Whether you're a seasoned candy maker or trying it out for the first time, this recipe is a must-try for a sweet success!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Water
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Flavor extract (e.g., peppermint, lemon, or vanilla)
- 3 drops Food coloring (optional)
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Also, lightly oil the surface to ensure the candy doesn't stick. Set it aside.
In a medium-sized heavy-bottomed saucepan, combine the granulated sugar, water, and cream of tartar. Stir gently to ensure the sugar is evenly moistened.
Place the saucepan over medium heat. Without stirring, allow the mixture to come to a boil. Use a candy thermometer to monitor the temperature closely.
Cook the syrup until it reaches the hard crack stage, 300°F (149°C). If you do not have a thermometer, you can test by dropping a small amount into cold water – it should form hard, brittle threads.
Once the syrup reaches the desired temperature, immediately remove the pan from the heat. Be extra careful, as the mixture will be extremely hot.
Stir in your chosen flavor extract and food coloring, working quickly but carefully to combine. The mixture will bubble slightly upon adding the extract.
Pour the hot candy mixture onto the prepared baking sheet. Allow it to cool slightly until it's safe to handle but still pliable, about 1–2 minutes.
If desired, use a greased knife or scissors to cut the candy into pieces, or let it harden completely and then break it into shards.
Allow the candy to cool completely, then store in an airtight container lined with parchment paper to prevent sticking.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 400.9 g | 146% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 400.4 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
