Make hard candy
Sugar, corn syrup, water and a thermometer. Cook it to exactly the right temperature and it sets clear as glass. Start with poured lollipops, then learn to pull and stripe it. Here's the video that hooks everyone, and everything you need for your first batch.
Space neededA stovetop and a clear counter
First projectA tray of lollipops in an hour
Skill levelBeginner-friendly, careful with heat
Good forGifts, holidays, adults and teens
The video that hooks everyone
I made custom hard candy from scratch
Hot amber syrup pours onto a slab, and the finished slices of candy show a little cartoon dog's face running all the way through. Press play and see why it hooks people.
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Tool list
What you need to start
Everything you need for your first project, and nothing you don't. A heavy pot and a good thermometer matter most.
Starter kit
01Heavy-bottomed saucepan, 2 qt.A thick base heats evenly so the sugar doesn't scorch.
02Candy thermometerClips to the pot and reads past 300°F. The most important tool.
03Digital kitchen scaleWeighs sugar, syrup and water exactly.
04Silicone spatula, heat-safeRated for high heat. Stirs while the sugar dissolves.
05Pastry brushWashes sugar crystals down the sides of the pot with water.
06Hard candy lollipop moldMade for hot sugar. Ordinary chocolate molds melt.
07Lollipop sticksPaper sticks, about 4 to 6 in.
08Silicone baking matHot candy won't stick to it.
09Heat-resistant glovesFor the pot handle and, later, for pulling candy.
The manual tells you what to look for when you buy each one.
- 1Guessing the temperatureA few degrees short and the candy stays sticky. Cook to 300 to 310°F and trust the thermometer.
- 2Stirring a boiling syrupStirring after it boils can make the whole pot turn grainy. Stir only until the sugar dissolves.
- 3Making candy on a humid dayDamp air makes hard candy sticky and cloudy. Pick a dry day.
