how to make hard candy without corn syrup

Hard candy can be made without corn syrup or dyes and artificial flavors with a little patience and time. If you or a loved one has sensitivities or allergies, read on. These candies are free of artificial flavors, high fructose corn syrup and dyes! This particular recipe uses all natural ingredients and the peppermint is wonderful for anxiety, stomach upset, headaches and sensory overload. But feel free to substitute the peppermint for any type of flavoring.

Peppermint is always with me when I go out in public. I am extremely sensitive to smells and they can cause me severe sensory problems and even a migraine. By eating a piece of peppermint while in crowds, I'm able to tolerate a lot more stimulus than normal.

My friend has an autistic son with a love for hard candy but extreme dye and corn sensitivity. Since she can't find any locally, she asked me if I could make her a recipe especially for him. I gladly started tinkering around applying all that I've learned when making sugared desserts.

This is so easy once you learn how to avoid the common mistakes that you'll wonder why you didn't start making candy years ago. If you have a digital thermometer with an alarm, even better! You can set it up, sit down and enjoy a cup of coffee or a cheese danish while it bubbles away. It only takes about 20 – 30 minutes to have enough to last you for weeks.

Now that you have learned how to make Hard Candy Without Corn Syrup or Artificial Dyes, what if you have a sensitivity to white sugar? No problem. Quickly check out this orange honey candy recipe. It's easier for those that are struggling to learn how to prevent crystallization in this simple sugar syrup mixture. And if you are still having trouble, try out this version that uses corn or glucose syrup. Then you'll be able to come back to this recipe and make it like a pro!

Place sugar in the middle of the pan and add water.

Also, this video will go through the process of making hard candy and some tips to prevent crystalized sugar which is common for the beginner. Some people seem to have the knack for making candy, fudge and caramels. Others like myself take a little more time in the learning process. Don't give up, just keep trying. It's worth the trouble! And once you master this, it's easy to make caramel sauce as it's just a matter of cooking the sugar a little longer.

Thermometer
Pastry Brush

1 ½ cups (300g) sugar
½ cup (120mL) water
1 tsp (5mL) peppermint oil or extract

Line and grease a 8-9" (20-23cm) heat proof container with aluminum foil or use parchment paper. I don't recommend using glass as it can crack with thermal shock.
Place sugar and water in a heavy 3 qt sauce pan. Stir until dissolved.
If at any time sugar gets on the sides of the pan above the sugar, carefully wash it down the sides with a pastry brush dipped in water.
Continue to cook on medium high heat until hard-crack stage is reached 310F (154C.)
Remove from heat. Let it stop boiling and add in the peppermint oil. Stir carefully with a clean heat proof spoon or spatula to mix in the oil.
Pour on baking sheet. Allow to cool 5-10 minutes and score the candy with a knife for more uniform pieces.
Let cool completely before breaking apart at score lines and store in an airtight container.

Non-stick pans are notorious for causing sugar to crystalize when making candy. A good stainless steel pan with a heavy bottom is ideal.

You can coat the candy with powdered sugar to prevent them from sticking if you live in a humid climate but be aware that powdered sugar often contains cornstarch.

It's best to make this candy on a dry day as it's hydroscopic and can become sticky if the air is humid.

If any sugar crystals begin to form on the sides or you see sugar on the sides of the pan at any time, you must wash them down with a wet pastry brush dipped in water or the sugar may crystalize and you'll have to start over.

If you do not have a thermometer, you are in luck since we didn't use food coloring. The sugar will change from clear to a pale yellow.

You can also check by dropping a small amount of the mixture into a container of cold water. Wait about 15-20 seconds before removing and checking. It should be brittle and crack between your fingers.

You can use any flavor, not just peppermint. Simply replace with equal amounts. Never use essential oils in baking or cooking. Only use flavorings that are labeled as food safe.

Some find adding a teaspoon of lemon juice or vinegar to the sugar water helps with preventing crystallization. It can alter the taste slightly to those sensitive to bitter tastes.

Nutrition Facts

Hard Candy Without Corn Syrup or Artificial Dyes

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

* Calories will vary based on ingredients used.