Ann Reardon

How to Make Candy at Home

how tom make boiled sweets ann reardon

Make your own lollipops at home, it’s so much fun and easy to make lots. A word of warning though the candy is very hot so perhaps not a recipe for younger ones.

I have an exciting week coming up, my channel is being featured at an event for youtube. I can’t tell you much now, it’s all top secret, but I’ll share more with you next Friday.

To make your own candy you will need:

600g (21.16 ounces) or 2 and 3/4 cups of sugar
200mL (6.76 fluid ounces) or 3/4 cup plus 2 tsp water
100g (3.53 ounces) or 1/4 cup plus 2 tsp of glucose syrup or corn syrup
1/16th tsp cream of tartar
A good candy thermometer.
flavours / colours of your choice
The lemon Fizzers need 37g (1.31 ounces) or 2 Tbsp sherbet, yellow colour and lemon flavouring

Basic Candy Instructions
Put the sugar, water and glucose syrup into a pan. Place it over high heat. If you’ve got any sugar on the sides wash it down using a wet pastry brush.
heart candy ann reardon
Turn your oven on to 100C (212 degrees Fahrenheit) and place a tray lined with non-stick baking paper in to warm up.

Let your sugar mixture boil until it reaches 150C (302 degrees Fahrenheit). Turn off the heat and stir through the cream of tar tar.

how to cook that candy sherbet

Sherbet filled candy
Follow the candy directions above and add yellow food colouring.

Pour it into a warm tray lined with baking paper.

Protect your hands using cotton gloves covered in silicone gloves.

Fold in the edges of the candy towards the centre lift it up and begin to pull it out then fold it back in. The more you pull it the more shiny and opaque it becomes, if you want it transparent then don’t pull it much at all. Place it back in the tray and flatten it out, then put it in the oven to warm up again.
how to cook that candy recipe
Stretch it into a rectangle. Place a generous amount of sherbet down the centre and then bring the sides up and around to cover it. Push down each of the ends to seal in the sherbet and squeeze to make a cylinder shape.

Place it back in the oven for about 30 seconds then stretch it to make a long snake. Working quickly before it hardens make firm indents along the candy.

Other candies follow the same basic directions, see the video for directions on how to make the spirals, hearts, lollipops and more.

make candy spirals ann reardon
Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

160 Comments View Comments

  1. Rating: 5

    lets just say your idea are soo good

  2. Rating: 5

    I love your cooking its so good don’t get me started on the candies .

  3. Rating: 5

    Hi Ann. I tried this recipe, and I totally messed up. I listened to the recipe exactly. I was sure where I went wrong, so I tried it again, changing one thing at a time. I really want to learn to make pulled sugar candy, so I tried this 6 times. If you can give me any advice, I would appreciate it.

    • yes Ann i had the same thing happen!

  4. Rating: 3.5

    I attempted this recipe today and did not have much luck with it. I don’t know what I’m doing wrong but it dries way too fast before I can form it.

  5. Rating: 5

    I’m finally making these because I’m off from school. I AM SO EXCITED!!!

  6. Rating: 1

    Worst recipe ever, tried to make it and it was a disaster….

    • not true me and my 10 year old daughter had great success

  7. Rating: 4

    I love your ministry, can I learn more from you?

  8. Rating: 5

    i tried this and i thing smth with the food colouring made it crystallise but i tried it again ind it was AMAZING would try again love you videos to do you recommend a brand of food colour the will not make it crystallise ?

  9. Rating: 5

    it is too cool!

  10. Rating: 5

    I made toffee apples with this recipe and it works great just add a teaspoon of vinegar.

    • how do you make it?

  11. looks good

  12. Hi.
    How long can you leave the “dough” coming out?
    Is it possible to make shapes out of it even after a few hours or days?

  13. This is a utter disgrace we followed this recipie perfectly, and wasted 2 hours of our life’s trying t o recreate this horrible mess. It negate ultra sticky, and dripped everywhere. The food die ran everywhere and bread through out gloves. Would definitely not recommend to anyone as it is a horrible recipient with not enough detail in the video

    • You spelled recipe wrong and there is a space between the ‘to’ .

      • lol

    • *yawn* how many hours do your life did u waste writting that?

      • your rude

    • Bob how rude it just you eheh

  14. Rating: 5

    Perfect 🤩

  15. Rating: 4

    where did you get the sherbert? I can’t find anywhere online.

    • If you’re in Australia you should be able to buy Wizz Fizz and empty the sherbet into your candy or you could buy sherbet straws from Kmart

    • you have to buy it from Ann Reardon

    • you can make it yourself with citric acid, bicarbonate of soda, and icing sugar (just stir them together; ratio 3:1:10)

      • that’s awesome, thanks!!

  16. Rating: 4

    Golden syrup not maple syrup

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>