Looking For Homemade Candy Recipes? Who doesn’t enjoy a piece of candy every now and then?
Buying candy in the stores is becoming a little expensive and the list of ingredients isn’t always the lovely sweet confection you expect.
Many store-bought candies contain high levels of sodium and artificial preservatives. Some of them even contain higher levels of sugar than they really need simply to mask the taste of so much sodium.
While homemade candy recipes might take a little time to get just right, they are worth it in the end to enjoy a sweet home made candy treat and you’ll always know exactly what’s in each piece.
This is one of our classic homemade candy recipes.
- 1 cup granulated sugar
- 1 cup corn syrup
- 1 box powdered fruit pectin (1 3/4 oz or 50g)
- 1/2 teaspoon baking soda
- 3/4 cup water
- Granulated sugar to coat your gumdrops
- Food coloring and flavors
- In a saucepan, mix the sugar and corn syrup together.
- In a second saucepan, mix together the fruit pectin, baking soda and water. As you mix, the baking soda will cause it to foam up a little.
- Place both saucepans over high heat and cook. Remember to keep stirring them both simultaneously. You’ll need to keep stirring until you notice the foam beginning to thin out and the sugar mixture is boiling rapidly. This step should only take four or five minutes.
- Take the saucepan with the fruit pectin mixture off the heat and pour very slowly in a thin stream into the boiling sugar. Remember to continue stirring. Stir vigorously until the pectin is completely mixed in or for around one minute.
- Remove the candy mixture from the heat and pour 1/3 of the mix into a bowl. Add 1/3 teaspoon of cherry extract and 3 drops of red food coloring to make red cherry gumdrops.
- Pour the cherry candy mix into a greased pan and leave aside to cool at room temperature.
- Pour another 1/3 of the mix into a different bowl. Add 1/2 teaspoon of lemon extract and 4 drops of yellow food coloring to make lemon gumdrops.
- Pour the lemon candy mix into a greased pan and leave aside to cool.
- Pour the last 1/3 of the mix into another bowl and add 1/2 teaspoon of orange extract and add 1 drop of red food coloring and 1 drop of yellow food coloring.
- Pour the orange candy mix into a greased pan and leave aside to cool.
- When your home made candy is cooled, cut it into squares and roll them in a little granulated sugar.
- Store your flavored gumdrops at room temperature in a covered container.
Toffee Butter Crunch Candy
- 1 cup butter
- 1 cup granulated sugar
- 1 tablespoon corn syrup
- 1 tablespoon cold water
- 1 cup chopped pecans
- 1 cup cooking milk chocolate
- Lightly grease a 13×9 inch (33x22cm) pan with a little butter. In a saucepan, melt the butter over a low heat.
- Add the sugar, corn syrup and cold water. Stir the mixture until the sugar dissolves completely. Raise the heat a little to medium and stir.
- Use a cooking thermometer to check the temperature of your candy. When the temperature reaches 275F (135C) add half of the chopped pecans to the mixture.
- Continue cooking until the mixture heats up to 300F (148C), then remove from the heat and pour into the greased pan.
- If the cooking milk chocolate you’ve bought is in bar-shape, break it into pieces. If you’ve bought milk chocolate buttons, these are fine. Sprinkle the cooking chocolate pieces evenly over the hot candy mixture. The chocolate will begin to melt. Spread it over the top if you see any uneven sections.
- Before the chocolate cools, sprinkle the rest of the pecans over the top. Leave pan in the fridge until the home made candy is cooled completely.
- When it’s cooled down and turned hard enough break the candy into rough pieces.
- You can store your candy in an air-tight container.
- Remember to place wax paper between each layer to stop them sticking together.
Hard Butterscotch Candy
Another of the great homemade candy recipes.
- 1 cup of packed brown sugar
- 1/4 cup corn syrup
- 1 cup water
- 1/4 teaspoon salt
- 1/3 cup of butter
- 1/4 teaspoon vanilla extract
- Lightly grease a shallow pan with a little butter before you begin.
- In a saucepan, add brown sugar, corn syrup, water and salt and stir over low heat until the sugar dissolves.
- Slowly turn up the heat and use a cooking thermometer to keep an eye on the temperature. When your mixture reaches 250F (120C), add the butter and stir until the temperature reaches 300F (148C).
- Remove mixture from the heat and add vanilla extract. Stir until it’s all mixed well and then pour your butterscotch candy into the greased pan you prepared earlier.
- While the candy is still warm, use the back of a knife or a metal skewer to crease the candy into squares. This will make it easy for you to break the candy into squares once it’s cooled down and become hard.