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Candy Making

DIY Hard Candy:

How to make flavoured hard candy/lollipop:


2 cups granulated sugar
2/3 cup light corn syrup

3/4 cup water
0.5-1 teaspoon * LorAnn Super Strength flavouring, any of our flavours works
LorAnn Liquid Gel Food Colouring (as desired)
Hard Candy Molds (optional)
Powdered sugar (optional)
Sucker bags & twist ties (optional)


Ensure your thermometer is accurate; in boiling water, it should read 212°F (100°C). Have all your ingredients and tools nearby. Metal spoons and measuring utensils are ideal. Line a rimmed baking sheet or jelly roll pan with foil and lightly oil it or use a non-stick cooking spray like PAM. If using molds, lightly spray clean, dry candy molds with cooking spray. Insert sucker sticks. For excess candy, pour it onto sprayed aluminium foil after filling molds.

  1. In a high-quality 2-quart saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves.

  2. If using a candy thermometer, ensure it doesn't touch the pan's bottom. Bring the mixture to a boil without stirring.

  3. At the start, use a wet pastry brush to remove any sugar crystals on the pan's sides.

  4. Let the syrup cook without stirring until it hits 260°F. Add coloring drops for the desired hue without stirring; boiling will blend the color.

  5. Remove from heat at precisely 300°F or when syrup forms hard, brittle threads in cold water (hard crack stage). After boiling stops, add flavor cautiously to avoid steam.

  6. Pour the syrup into prepared molds or onto the greased and foil-lined sheet. Consider scoring with a knife as it sets. Don't refrigerate.

  7. Cool completely. Break sheet candy into pieces and optionally dust with powdered sugar. Store in airtight containers between waxed paper. For lollipops, omit the powdered sugar and place them in sucker bags. Store in a cool, dry place. Avoid refrigeration.

Tip: To clean up easily, soak utensils in hot water until candy dissolves. Alternatively, pour the hot candy onto a heat-resistant surface covered in powdered sugar. When slightly cooled, cut it with well-oiled scissors into pillow-shaped pieces (use heat-resistant gloves if needed).

For more information please vist LorAnn website here.

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