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
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All recipe quantities in the book are in grams, ounces and cups.

155 Comments View Comments

  1. Rating: 4

    How do you stop the candies sticking together once they are made? Is there a packaging solution for this?

  2. Rating: 4.5

    Is it possible to substitute aluminum foil if one doesn’t have baking paper?

    • i think yes

  3. Rating: 4

    How would I be able to tell when it reaches 150c? I have all the correct ingredients and attempted to make it and it started out really well but went soft crumbly texture

  4. Rating: 1

    hi im really sad because i tried to make the candy but i didnt hae corn syrp so i used maple syrup and i didnt hae tartar and it ended up all liquidy :C

    • Then why would you rate it if you didn’t even follow the instructions properly?

  5. Rating: 1

    I was doing the first one AND IT DIDN’T EVEN FINSH IT it’s a good recipie but I WANT TO KNOW HOW TO MAKE NORMAL HARD CANDY!!!

  6. Rating: 5

    Is it possible to use home maid glucose syrup(1 cup water, 1/3 cup water, 1/2 tsp cream of tartar/ 3 tsp lemon juice ) Instead corn syrup

  7. Rating: 3

    I have now made successful pulled candy. Even though the video is inspiring, initially I was confused by it (perhaps it uses time laps?), because I got the impression that you had to move quickly once it was out of the pot. But I now realise (after watching a few other vids) that you need to leave it in the poured semi-liquid state until you can start to lift the edges and draw them into the centre… which is after a couple of minutes of letting it cool down a bit (and the key to start that is when it doesn’t stick to your gloves). Then you need to move fairly fast (but carefully so you don’t get burned fingers) to consolidate the mass, be able to lift it off the tray, and start pulling and folding to get the shiny look you need for it to work well. It will still be pretty hot to handle, even with kitchen gloves, but it’s manageable. I also found that adding 2 Tbsp of white vinegar to the sugar/water mix made it much more successful (it must have an acid to work and I found that the cream of tartar was not enough acid).

    • Did you add the vinegar before the heating or after it was heated? Did the additional acid help with stopping the lollies from sticking together?

  8. Rating: 5

    hi can anyone tell me where to find cotton gloves wrapped in silicone gloves

    • Rating: 5

      You can find them on multiple different websites. I got mine from Walmart. Really you just need heat resistant gloves.

    • Silicon gloves are hard to find and expensive, but cotton gloves under kitchen gloves work quite well…. the real secret is not to try to move the candy until it pulls away from the side of the dish, because it’s far too hot and will burn you. It takes a few minutes to be maneuverable (time lapse on the video doesn’t show that). Once it has cooled enough in the tray to start to fold into itself, it is also a manageable heat – but you still need to move it (and keep it moving) with short inward strokes until it is a central lump of candy… Then you start pulling and folding to make it shiny – which is vital to your success.

  9. Rating: 1.5

    wow this didn’t work at all. the candy re-crystallized and didn’t stick together. it was powdery instead of stretchy. it tasted like eating granulated sugar. the only thing I can think is that I couldn’t quite get the heat to 150C (it got to around 136C) because it foamed up everywhere to about 40x its volume out of the pot? is that normal? I tried to heat it as slow as possible…

    • Did you add the cream of tartar at the end? I’ve used other candy recipes before, not this one, and i find it foams when you add things like flavors and colors so make sure to add them when the mixture is already hot enough. I would imagine the same goes for the cream of tartar.

    • Hi Ryan. I had the same problem with this recipe for the first 2 attempts, but after watching some other candy making videos I realised a few things that made all the difference. Firstly, it really does need to be hot enough (the last 15-20 degrees can take a while but is important). Secondly, add 2 Tbsp of white vinegar to the sugar water for a much more successful mix (the acid is very important to its success & I found that the tartaric acid was not sufficient). Finally, when you pour it into the tray, it needs a couple of minutes of cooling before it is workable – ie: until you can start to turned in at the corners. That’s not clear in the video, but it is dangerous to try to handle it at all before it has cooled enough to do that. Until then it will be too liquid & will stick to your gloves & burn you badly. At that tacky stage you need to start to gather it together as quickly as possible, then lift it off the tray and start folding and pulling it until it is really shiny. Once you get to that position the rest is creative fun. Can be put into a warm oven (for short intervals) if it starts to cool too quickly. Hope that helps… I was very pleased with my first successful batch 🙂

  10. Rating: 3.5

    Is the sugar powder/caster sugar or granulated /red path sugar?

    • I’m not quite sure, I had this thought as well. I tried watching the video to see if I could tell, but I can’t. Mabey try both to see which one works. I would love to know too.

    • Hi George, I use caster sugar. You can use granulated white sugar too.

      • can you not use tartar and still make them successfully?

        • Just add 2 Tablespoons of white vinegar …I think vinegar is the best choice … need an acid to make it stretchy.

          • Do you put the vinegar in the mixture in the beginning or after it has boiled to the right temperature? And if you use the vinegar do you also use the cream of tartar?

  11. Rating: 3.5

    I love your recipe, but there were a few things that i wish you could have said like, how if a peace of the candy hardens you need too take it out or else it will make all the candy crystallize and all the candy needs to b the same temperature. Maybe you could make another video with a more in depth explanation.
    Thank you

  12. Rating: 3.5

    Where do you buy candy thermometers from and also what are candy fizzes, I don’t have any so what can I use instead of that
    Or instead where do you buy them from and for how much Ann?

    • Hi Brook candy thermometers are available on amazon, ebay, kitchen stores and lots of online stores. Look for one that clips to the side of the pan so you don’t have to hold it. The lemon fizzes recipe have sherbet in the middle, you can buy flavoured sherbet or make your own using 1 teaspoon baking powder
      1 teaspoon food grade citric acid and 4 tablespoons icing sugar

  13. Rating: 3.5

    I’m trying to make lollipops and the mixture is too wet and sticky to form or even hold. Does anyone know why?

    • You haven’t got it hot enough you have basically made taffy instead of hard crack make sure you get it to 150*C

      • ?✅

  14. Rating: 5


  15. Rating: 5

    Thank you so much for sharing this recipe with us. May I kindly know how long should I warm the sugar snakes in which temperature

  16. Rating: 4.5

    How many lollipops does it make

    • Hi Addy, I depends on the size of your lollipops. It makes 800g of candy in total. Have a look at online shops at the size of lollipop you want to make and see how much they weigh to give you a rough guide of how many you can make.

  17. Um, please can u tell me if I can use golden syrup/glucose syrup instead of corn syrup. I can’t find any

    • Hi NK,
      Golden syrup is a mixture of sucrose, glucose and fructose. Corn syrup / glucose syrup are both 100% glucose. The glucose helps stop the other sugars from crystallising. The other problem with golden syrup is the colour and flavour will effect your candy.

      • Hello Ann,
        is there a way to substitute Corn syrup / glucose syrup? we dont have it in my country

        • Hi Dave, can you get glucose powder? If swap in the powder for 70% of the weight of glucose syrup

  18. I made these and I really liked it. they turned out good.

  19. love your vedio and recipie

  20. Hi, can you teach me to make some bitter candies?

    • Burn your candy ??(that’s what happened with me and now its so bitter)

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