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.

155 Comments View Comments

  1. Hi Ann ! your videos are just awesome 🙂 🙂 🙂

  2. What is the shelf life for the regular hard candy?

    • Hi Johanne, As long as it is kept in a cool, dry place away from direct sunlight it can last a couple of months – if you dont eat it first!

  3. I’m not sure what I did wrong.. but after adding the colour and I placed it in the oven for 25sec. After that, it just hardened.

    • Hi Erica, Your candy looks like it has crystalized. There are a couple of possible causes:
      1. Not washing down the sides of the pan – if the candy has sugar crystals in it or lumps, then it starts crystallization and it spreads right through. This is the most likely cause of the problem
      2. Oven too hot or
      3. It might possibly be something in the coloring. You will need to test the colouring on a small amount and see if the same problem occurs.


    • you need to keep rolling it so the candy doesn’t fall,and keep putting it in the oven for some time to soften it.

  5. If I were to put peppermint essence in it how much would you recommend putting in

  6. Lovely recipes. Is there any substitute for cream of tartar?

    • HiUmmAbdullah, Cream of tartar or tartaric acid can sometimes be replaced with lemon juice but it isn’t as effective. In this case I would recommend using the cream of tartar.

  7. Hi Ann, love your videos

  8. Do you have to have an oven to heat it up?

    • Hi Elyse, yes you will need an oven if you want to mix the colours and pull the candy into shape.

  9. I don’t have a candy thermometer. What should I do?

    • Hi Justin, You really need to buy yourself one or borrow from a friend.

      • I live in Indonesia so it is very hard for me to find one

    • I do not have a candy thermometer ?????????? WHAT SHOULD I DO?????

  10. My oven doesn’t go down to 100 degrees, only to about 140. Will it matter?

    • Hi Maddie, You will need to experiment but it should be ok. You just need a constant temperature that will keep the candy warm but not too hot or it will burn.

      • After you get the candy to the right temperature do you put it in the oven or let it sit out on the counter? ALSO FOR HOW LONG? Because I let it sit on the counter and it did not harden for three days!!!!! please help..

        • Hi Andrew, It sounds like a temperature issue. Check your candy thermometer for accuracy by popping it in a pot/cup of boiling water. It should read close on 100C. The syrup must reach 150C for the right kinds of bonds to form in the sugar.

  11. is there tartar cream in england?

    • Hi Samanta, Cream of tartar is a powder and it is available in supermarkets in the UK.

  12. can i fill the mixture in to silicon molds?

    • Hi Shayenne, Yes you could pop it into molds (without pulling it first)

  13. i made this recipe and most of it worked but some of it went crumbly. what would of happened? would i have crystallized?

    • Hi Piper, Yes it has crystallised. It is likely it got too hot. You could try reducing your oven temperature a little.

  14. hi! I tried this but my candy thermometer only reached 120 b4 sugar started turning brown 🙁 any suggestions??brand new candy t.

    • Hi Chaz, As you heat the sugar mixture, the water gently boils away increasing the sugar concentration. If it heats too quickly, the sugar will burn before it reaches the desired temperature. Slow down the process by reducing the heat and let the sugar heat more slowly. It needs to reach the desired temperature without burning – a light amber colour is acceptable but going brown suggests it is burning. If the sugar doesn’t reach the desired temperature it won’t be firm enough for the candy making.

      • i tried doing it but me candy turned into hard rock and looked like it was burnet and my brand knew candy thrmomertor did not work

        • You can mean sherbet by mixing: 1 Teaspoon of citric acid
          1 Teaspoon of Baking soda
          2 Tablespoons of pure icing sugar
          1 Tablespoon of jelly crystals

          • *make

  15. Sherbet is a fizzy, acidic and slightly sour powder that you can buy some times in the general grocery store or in a lolly/candy/sweets store.
    It can be put in sweets and candy. If you mix it with an acidic or fizzy liquid like Coke, Sprite, or Fanta it will bubble go all foamy sometimes it even explodes.

  16. Great video, I cannot buy sherbet what is a good substitute

    • I have seen recipes that are easy to make for the sherbet. Few ingredients needed. I just typed “sherbet for candy making” and found a few.

    • Hi George, If you can’t buy sherbert it is pretty easy to make. There are a few easily available recipes to try.

  17. Do you have to use cream of Tatar if yes where do you bye it

    • Yes, you have to use cream of tartar, or else the candy will not be candy, You can find it in a grocery store, or online.

    • Hi Simin, Cream of tartar or tartaric acid is usually found in the baking aisle of your grocery store. Here it is often put on the same shelf as Baking powder.

  18. Like Michelle, I would like to know what is the sherbet you are using and where to buy it. Here in the U.S. Sherbet is a citrus flavored frozen dessert. Thank you very much for your videos. I have enjoyed every one I have watched. I especially enjoyed the truffle videos, as I enjoy making them and giving them as gifts.

    • Hi Donna, If you search online for how to make sherbert you will easily find some recipes for this tangy bubbly sugar.

  19. What is sherbet? Here sherbet is like ice cream.

    • Hi Michelle, The ‘sherbert’ you refer to is more like what we would call a tangy sorbet. Sherbet powder is a favorite with Aussie kids and is easy to make. A quick search online will give you a recipe. Ann doesn’t have online as yet.

  20. Love all yoir videos and have tried some chocolates. Come out well. Want to try these camdies.

    • Thanks Tina, Post a photo when you do!

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