Description
This Christmas Hard Tack Candy Recipe is an old-fashioned homemade holiday treat made with sugar, water, corn syrup, and your favorite candy flavoring oils. The candy is cooked until it reaches the hard-crack stage, cooled, broken into crunchy pieces, and coated with powdered sugar. Customize it with festive red and green colors and flavors like peppermint, cinnamon, cherry, grape, or spearmint. Perfect for Christmas candy trays, holiday parties, and homemade edible gifts.
Ingredients
Scale
- 3 1/2 cups (1.75 pounds) granulated sugar
- 1 cup water
- 1 cup light corn syrup
- Food coloring, as needed
- 1/8 ounce (approximately 1 dram) concentrated candy flavoring oil, such as peppermint, cinnamon, cherry, or spearmint
- 1/2 cup powdered sugar, for coating
Instructions
- Line a large baking sheet (at least 12 x 17 inches) with parchment paper and set aside.
- Combine the granulated sugar, water, and light corn syrup in a heavy-bottomed saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture begins to boil.
- Continue cooking, stirring gently, and monitor the temperature with a candy thermometer.
- When the mixture reaches 280°F, add a few drops of food coloring and stir until the desired color is achieved.
- Continue cooking until the temperature reaches 290°F to 295°F. Remove the saucepan from the heat and carefully stir in the concentrated candy flavoring oil.
- Immediately pour the hot candy mixture onto the prepared parchment-lined baking sheet, spreading it into a relatively thin layer.
- Allow the candy to cool completely for approximately 30 minutes, or until completely hard.
- Use a meat mallet to carefully crack the hardened candy into small, bite-sized pieces.
- Transfer the candy pieces to a large zippered food-storage bag. Add the powdered sugar, seal the bag, and shake gently until the candy is coated.
- Store the finished candy in an airtight container at room temperature in a cool, dry place.
Notes
- Use a candy thermometer to ensure the sugar mixture reaches the hard-crack stage of 290°F to 295°F.
- Do not remove the mixture from the heat before it reaches at least 290°F, or the candy may become sticky instead of hard and crunchy.
- Use concentrated flavoring oils specifically designed for hard candy. Regular extracts are not recommended as a direct substitute.
- Adjust the food coloring to create festive Christmas shades such as red and green.
- Prepare separate batches if making different flavors and colors.
- Pour the hot syrup immediately after adding the flavoring oil because it hardens quickly.
- Be extremely careful when handling hot sugar syrup, as it can cause serious burns.
- Allow the candy to cool completely before breaking it into pieces.
- Handle broken candy carefully because the edges can be sharp.
- Humidity can make hard tack candy sticky. Store it in an airtight container in a cool, dry place.
- Hard tack candy can last approximately 6 months when stored properly at room temperature.
- For a thermometer-free test, drop a little hot syrup into ice-cold water. It should immediately harden into brittle, glass-like threads.
- Prep time: 5 minutes. Cook time: 20 minutes. Cooling time: approximately 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/20 of the recipe)
- Calories: 213 kcal
- Sugar: 56 g
- Sodium: 12 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg