How to Make Hard Candy Jewels & Lollipops

Like if this guide is helpful
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Ideal for hard candy lollipops and sucker sweets, our range of hard candy moulds are made specifically to deal with the high temperatures needed when working with sugar syrups. These moulds come in different shapes and sizes.

Hard candy moulds can withstand temperatures up to 325°F (162°C). All our moulds are FDA approved. Hand wash only, not dishwasher safe. Wash in warm water and rinse for best results.

NOTE: Caution should be used when boiling water and especially with sugar syrups as these can be extremely hot. The temperatures of the syrup can reach 154°C (310°F) or more, compared to boiling water which is 100°C (212°F).

Top Tip: After you are finished making your hard candy, there will be hardened hard candy left over in your pan, pyrex jug and thermometer. Soak your equipment and thermometer in hot water. Let it sit for 15-20 minutes, stirring occasionally. The hard candy should dissolve and leave your equipment perfectly clean. If there is still some hardened candy left, soak again in hot water and repeat until all your equipment is clean. 
This recipe makes about 15-20 Lollipops (maybe more depending on the size of mould) or about 40 Hard Candy Jewel Pieces.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Ingredients & Equipment:
-2 Cups of Granulated Sugar.                                                      
-1/2 (Half) Cup of Water.
-1 Teaspoon of Cream of Tartar (this is a powder!) or 1 Tablespoon of Liquid Glucose.
-Non-Stick Cooking Spray for the Moulds. (I ordered Wilton 'Bake Easy' non stick spray online as none of my local stores had it).
-Food Colouring & Flavouring (Optional).
-Icing Sugar (For Dusting - Optional).
- Hard Candy Moulds.
- Pyrex Jug, Whisk.
- Wooden Spoon.
- Sugar Thermometer.
- Measuring Spoons & Measuring Cups.
- Saucepan.
- Large Pan (For Ice Bath).
- Lollipop Sticks.

NOTE:
A sugar thermometer is required to accurately measure the sugar syrup temperature to produce different types of sweets. A sugar thermometer needs to be calibrated for accuracy before its initial use (and occasionally thereafter), this is important as even small differences in temperature can affect the end result. Check out our guide 'How to Calibrate Your Sugar Thermometer'.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

It is very important to oil the moulds before use, otherwise the hard candy will stick to the moulds and will not release. I used Wilton 'Bake Easy' non stick cooking spray. I ordered this online as none of my local stores had it but it was definitely worth it as the hard candy pieces popped out really easily after they had hardened.

Top Tip: After you spray the cavities in the mould, lightly rub in the spray into the cavities using paper towel, this removes any bubbles that the spray may have left behind. When I made my first batch, I didn't rub in the spray and the small bubbles appeared on the hard candy! Lightly wiping in the spray makes sure your hard candy comes up really smooth.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Before you start boiling the sugar, prepare an ice bath in a large pan. The pan should be large enough to take the saucepan you will be using for the sugar boiling.  The ice bath will be used to stop the sugar cooking at correct temperature.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Add the 2 cups of white granulated sugar to your saucepan. Add 1/2 (half) Cup of Water to the sugar.
Turn the heat to medium and gently whisk the mix.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Add 1 teaspoon of cream of tartar to the mix (or 1 tablespoon of liquid glucose). This helps to prevent crystallisation of the sugar syrup.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Add Flavouring (I used strawberry). I usually add 1 teaspoon. 


Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Add Food Colouring (I usually add 20 drops). Some people add the colouring and flavouring after the sugar has reached the final boiling temperature (310°F), I have tried both ways and I have not found any difference.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Gently whisk until all the sugar is dissolved. 
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Turn the heat to high and when the sugar starts to boil stop stirring the mixture (if you continue to stir, the sugar crystals will cling to each other leaving you with rock hard crystallised sugar).

Clip on your sugar thermometer and watch the temperature very carefully. A sugar thermometer should be read at eye level for accurate readings. Boil the sugar until it reaches the hard crack stage (310°F / 154°C).

Once the sugar has reached the 'hard crack stage' (310F / 154C) immediately place the saucepan into the ice bath to stop the sugar cooking.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Carefully pour the sugar syrup into a Pyrex jug.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Pour the sugar syrup into the hard candy mould. Add lollipop sticks to the mould. Rotate to stick in the mould to make sure all of the stick is in the mixture.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Pour the sugar syrup into the hard candy mould.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Let the hard candy set of about 15-20 minutes (this will vary depending on the size of the mould / cavity you are using). Turn the mould over to release the candy pieces.
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Gently push the back of each cavity and the pieces should pop out!
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

You can also dust the hard candy pieces with icing sugar and shake off any excess.

With hard candy, it is important to store in an airtight container and ensure that moisture doesn't get to the pieces/lollipops or they will lose their appeal and turn sticky. So if you want to keep for later, make sure you pack away in air tight container.

We hope you found this guide useful and thanks for stopping by. If you have any questions, please do not hesitate to contact us at info@easysweets.ie
Have something to share, create your own guide... Write a guide
Explore more guides