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: http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.

155 Comments View Comments

  1. can i use food grade non powdered vinyl gloves over cotton gloves to make them

    • No Vinya, the vinyl may melt.

      • I can’t find clear silicone gloves like were shown anywhere! Where can I buy some please. I am in NSW

  2. hi i am planning to make lollypop swirl for my baby’s birthday. its on december 28th. i wanted to make them in advance probably this week. but i am worried that they would melt since some people mentioned above. can i make them this week and store in freezer? please advice how to store in frezer if its possible?
    Thank you

    • Hi Vinya, I would aim to make your desired sweets less than 2 weeks out from your party. Storing in the freezer won’t help as when they ‘defrost’ they will become sticky from the moisture.

  3. love the video and the recipe just wondering what is the best way to store this candy and also what is the expected shelf life I a wanting it for a fair in october

    • Hi Annette, This is a great question. The finished quality of your candy and your storage method is what makes all the diference here. Well made and stored candy can last months but general advice is 3-4 weeks. Candy stored in airtight containers, in a cool, dark area, will minimize the likelihhod of moisture or condensation. I like to store candy in class as moisture is the enemy of the sugar and will make it go sticky. If your cooled candy is nice and crisp, dry to the touch, then it should store well. If the candy is at all sticky then you may be in for trouble. You can put a couble of spoons of icing sugar in your storage jar to help absorb any residual moisture and to dust your candy as insurance.

  4. Just wondering what colouring you use? I’ve tried gel and liquid but both made the candy very tough, brittle and impossible to pull. I know it’s cooked okay, because the part that I left uncoloured turned out fine! Thanks 🙂

    • HI April,
      It is usually a matter of quality. You would usually use liquid food coloring with candy. However some people find the cheaper brands require you to use a lot more colouring with can impact your results. Use a good quality brand or a candy specific one if you prefer.

  5. Hi was wondering if you could use maple syrup in place of glucose or corn syrup?
    Also what if I don’t have cream of tar tar?

    • Hi Claudia, To make candy you need glucose/corn syrup. Maple syrup wont work. Cream of tartar is availably at the grocery store. You can replace it some recipes with lemon juice or vinegar but that dramatically impacts the taste. I would not recommend it here.

  6. This recipe worked great, but they stick together on minute contact. Also, for getting it off the counter….. ? i sprayed it with nonstick cooking spray the put a warm wet rag over it for 5minutes, and then it wiped off great!

    • Thanks for the great tip!

  7. Hi, what kind of sugar do you need for this caster, granulated or brown?

    • Hi Natalie, Caster sugar is best.

  8. So I made this and I didn’t pull the candy. I set it out and now it is a bit sticky after in shards and being cut up. How do I fix this?

    • Hi Emily, it will tend to become sticky in moist or humid air. You could dust it with powdered sugar to make it less tacky to touch.

  9. Hi could I use fructoze sirup instead of glucose ?

    • Hi Amina, this recipe uses glucose syrup.

    • Even if it u could U wouldnt want too bc High fructose Corn syrup is EXTREMELY bad for u, it caused u to just keep eating and will make u fat and can cause health problems.

  10. Thank you for this, so clear and no fuss.
    I am going to make these, all if them. ??

    • Happy Candy making!

  11. Where do you get the silicone gloves?

    • Hi I Collect Hobbies, Silicon gloves or oven mitts are readily available in avariety of forms. You can get them in supermarkets or baking stores. There is a huge range online at stores like ebay or amazon.

      • I’ve been making these for a while now and have gotten pretty good at it. Thank you so much for your tutorial it has been an obsession since seeing it.

        • Wow that looks fantastic, you could sell them at stores and markets. ?

  12. they look appetizing

    • Her recipe is amazing and I was pleased very much with it

  13. where do you get your tiny eggs I want to buy some myself?
    And how much do the cost?

    • i wonder to

    • are you talking about quail eggs?

  14. Made some Lollipops and twists today using your recipe THANK YOU so much!! I have made candy many times in the last 60+_years but was a bit intimidated with the idea of pulling it (to bad you weren’t around way back ) It’s a bit harder to do now a days but was so much fun and the results were fantastic!! My Grandsons preschool class will love these this Halloween

    • THat is so good to hear Sandra. Thanks for commenting!

  15. For this recipe, how much flavouring do you reckon we should add? (I’m looking to do strawberry)

    thank you!

    • Hi Vanessa, it will depend on the type and brand of flavoring you are using. Follow the manufacturers directions on this.

  16. What is cream of tar tar. Can u use vanilla extract. For flavor. Sorry tof seam a Lil slow.

    • They are not the same thing. But if you do the recipe then you get an automatic Carmel/ vanilla flavor

  17. i tried the recipe and it turned out well. but the problem is that the candy melts. I already placed it in an air conditioned room but still it was dripping….. i have no choice but to put it on the freezer now 🙁 i’m scared that if i put it out it will get worst. please help

    • Hi Cheryl, This definitely shouldn’t happen if the candy is properly cooked. Make sure you use a candy thermometer to check temperatures when cooking.

  18. Hi Ann,
    Your recipe on the website is very vague Please can you give the correct quantity using grams for the sugar and cups for the glucose syrup , mls for the water and teaspoon for the cream of tar tar.
    Many Thanks
    Sharm

    • Hi Sharmanie, Those measurements are already provided in the recipe above.

  19. Is it possible to make this without a candy thermometer?

    • i believe you can. look it up on google. there is a way to drop into cold water.

    • Hi Safiyah, It is possible but you will be far more successful with a good thermometer.

  20. Can we turn the candy in different shapes or does it have to be rectangular?

    • Hi Candy Wonkaa, Of course you can make it any shape you like but pulling it in the way Ann demonstrates allows you to shape it and mix the colours more easily.

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