Old-Fashioned Homemade Hard Candy

Recipe View Prepare your workspace: Generously grease two 9-inch pie pans and a baking sheet. (5 minutes)

Recipe View Combine the base: In a heavy-bottomed 2-quart saucepan, combine the granulated sugar, water, and light corn syrup. (2 minutes)

Recipe View Cook to perfection: Cook over medium heat, stirring constantly until the sugar dissolves completely. Once dissolved, cease stirring and continue cooking until the mixture reaches the hard-crack stage (300°F). Lower the heat slightly during the final minutes to prevent scorching. If sugar crystals form on the sides of the pan, gently wipe them away with a damp pastry brush. (20-25 minutes)

Recipe View Incorporate flavor and color: Remove the saucepan from the heat. Immediately add the peppermint extract and a single drop of red food coloring. Stir gently until the color is evenly distributed. (1 minute)

Recipe View Shape the candy: Pour the hot candy mixture into the prepared greased 9-inch pie pans. To maintain workability, place one pan of candy over a saucepan containing simmering water (or enlist a helper). (2 minutes)

Recipe View Cut and cool: As soon as the candy in the other pan is cool enough to handle safely, use kitchen scissors to quickly cut it into 1-inch wide strips. Snip the strips into smaller, bite-sized pieces. Work swiftly, as the candy hardens rapidly. Drop the cut pieces onto the prepared buttered baking sheet. (10-15 minutes)

Recipe View Revive if needed: If the candy cools too quickly and becomes difficult to cut, briefly place the pan over a saucepan of hot water to soften it slightly. Avoid overheating, which can make the candy sticky. If stickiness occurs, return the candy to the work surface immediately. (as needed)

Recipe View Dust and store: Lightly toss the candy pieces in confectioners' sugar to prevent them from sticking together. (3 minutes)

Recipe View Repeat: Repeat steps 5-8 with the second pan of candy. (20-25 minutes)