Candy Stick Classic Sweet (Printable Version)
Crunchy, colorful candy sticks with nostalgic charm, ideal for festive treats and homemade confections.
# What You Need:
→ Sugar Syrup Base
01 - 2 cups granulated sugar
02 - 2/3 cup light corn syrup
03 - 1/4 cup water
→ Flavor & Color
04 - 1/4 teaspoon flavored candy oil (e.g., peppermint, cherry, lemon)
05 - 1/2 teaspoon food coloring (color of choice)
→ Dusting
06 - 1/4 cup powdered sugar
# How to Make It:
01 - Line a large baking sheet with parchment paper and lightly dust it with powdered sugar.
02 - In a heavy-bottomed saucepan, combine granulated sugar, light corn syrup, and water. Stir to blend all ingredients uniformly.
03 - Place the saucepan over medium heat and stir until the sugar fully dissolves, then cease stirring.
04 - Attach a candy thermometer and bring the mixture to a boil, cooking until it reaches 300°F (150°C), about 10–12 minutes, reaching the hard crack stage.
05 - Remove from heat and immediately incorporate the flavored candy oil and chosen food coloring, stirring carefully as the mixture will bubble.
06 - Pour the hot syrup onto the prepared baking sheet and allow it to cool until it is just handleable, approximately 5–8 minutes.
07 - Dust hands lightly with powdered sugar. Quickly pull off portions of the warm candy, rolling into ropes approximately 6 inches long and 1/2 inch thick; twist if desired.
08 - Place shaped sticks on parchment to cool and harden completely, which takes about 30–60 minutes.
# Expert Tips:
01 -
- You get that pure, nostalgic crunch and bright color without any mysterious ingredients or additives.
- It's one of those rare projects where watching something transform from syrup to solid candy feels like minor kitchen magic.
- Homemade candy sticks taste exponentially better than store-bought and make genuinely thoughtful gifts.
02 -
- Candy oil and extract are completely different—extracts will burn off or disappear, and you'll end up with flavorless candy. Learn this lesson once and you never forget it.
- The hard crack stage isn't a suggestion; it's the difference between candy that crunches and candy that sticks to your teeth. Use a good thermometer and trust it.
- Working quickly with hot candy is the whole game. Hesitation is your enemy here.
03 -
- A heavy-bottomed saucepan is genuinely important here—thin pans create hot spots that burn your sugar unevenly.
- If the candy starts to harden before you're done shaping, pop the whole sheet back in a 200°F oven for just a minute or two to soften it enough to work with again.