I’ve had this recipe since I was sixteen years old, and believe me that wasn’t yesterday. Nowadays, I see it listed as Rock Candy, Hard Tack Candy, Broken Glass Candy and even Sea Glass Candy. Regardless of what it’s called it’s a great candy and keeps for a very long time. It makes a great Christmas gift, and I like to make it at Christmas and on Valentine’s Day, but you can make this anytime. It’s really easy, so make some and enjoy!
Are ya ready….
Line a large cookie sheet with aluminum foil. Sprinkle powdered sugar heavily over the foil.
Mix the sugar, syrup and water together in a large pan over medium heat. Stir mixture until the sugar has dissolved. Boil without stirring until the temperature reaches 310 degrees or a “hard crack” on a candy thermometer, or when mixture forms brittle threads when dropped into cold water. See how to calibrate a candy thermometer.
Remove from heat. Slowly add the flavoring oil, then add food coloring as desired.
Mix well and pour onto the foil lined cookie sheet. Let candy cool completely before breaking into pieces. I don’t recommend putting this in the refrigerator. It will feel cool on the outside but sometimes still be warm on the inside. You don’t want this when you start to break it into pieces.
After it has set up…sprinkle powdered sugar over the surface.
Spread a piece of wax paper or plastic wrap over the top of candy. Using the handle of a heavy knife, break candy into pieces. Sprinkle the candy with more powdered sugar.
That’s it….you made hard candy! Don’t forget you can make this in many different flavors…I have them listed on the recipe…
Cindy@ My Country TablePrint
A delicious hard candy with endless flavor options. This is a great candy for gift giving and stays fresh for weeks.
- 3 3/4 cups sugar
- 1 1/2 cups light corn syrup
- 1 cup water
- 1 teaspoon (1 dram bottle) Lorann flavoring oil
- Food coloring as desired
- Line a large cookie sheet with aluminum foil. Sprinkle the foil heavily with powdered sugar.
- Mix the sugar, syrup and water together in a large pan over medium heat. Stir mixture until the sugar has dissolved. Boil without stirring until the temperature reaches 310 degrees (hard crack) on a candy thermometer, or forms brittle threads when dropped into cold water.
- Remove from heat. Slowly add the flavoring oil, then add food coloring as desired. Mix well and pour onto the foil lined cookie sheet. Let candy cool completely before breaking it into pieces.
- Place a piece of wax paper or saran wrap over the candy. Using the handle of a heavy knife, hit the candy and break it into small pieces. Sprinkle the broken candy with more powdered sugar.
- Enjoy immediately or store in an airtight container. This candy keeps well for several weeks.
- Yields approximately 1 1/2 pounds.
Suggested Combinations for Flavors and Colors
- Peppermint/ Pink, Cinnamon / Red, Spearmint / Green,
- Lemon/Yellow, Grape/ Purple, Anise/ Dark Blue,
- Orange/Orange, Butter/ Light Yellow, Butter Rum/Yellow/Brown,
- Sassafras/ Light Brown, Cherry/Red, Raspberry/Blue/Red,
- Clove/Gold, Chocolate/Brown, Wintergreen/Pale Green,
- Lime/Pale Green
- Note: Years ago, the only available food coloring when making this candy was liquid and with limited colors. These days, we have gel food coloring with more color options available. I prefer to use the gel food coloring. I feel that the gel food coloring blends better.
- Note: The original recipe for this candy calls for two teaspoons of flavoring. I choose to use 1 teaspoon in the cinnamon candy but more in other flavors. It’s really personal preference.