Introduction: Classic Hard Candy Chews

Picture of Classic Hard Candy Chews

What's your favorite candy? Whether if it's chocolate-y goodness or fruity explosions, everyone loves candy. I always wanted to try to make my own. I mean what better than picking your own flavors and colors and sharing it with everyone you know. I love gummies  but hard candy also holds a special place in my heart. Classic Hard Candy Chews are the perfect blend of the two. They're hard at first, giving you a flavor you can suck on for a while. Then they turn chewy, giving your mouth some exercise :) They're easy to make and hard to mess up. The special even allows you to play with your food. Like taffy, these chews have to be pulled and stretched giving you a pretty good exercise ;) Different flavors and colors can be combined to create the perfect candy for anyone.

Please vote for this instructable in the Candy Contest! :)

Step 1: Ingredients

Picture of Ingredients
Some things you need to make this delicious candy are:
  • 1 cup of sugar
  • 1 tablespoon of cornstarch
  • 1/2 cup of light corn syrup
  • 3 ounces of water
  • 1 tablespoon of butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon of flavoring- try extracts, natural juices, and any other flavors you want to try
  • 2 drops food coloring (this is optional)
  • extra butter is necessary for greasing the cookie sheet later
Some other things you need:
  • a saucepan
  • a wooden spoon
  • a candy thermometer (remember when I won CHOW's Thanksgiving contest? Well, I finally got a chance to use that thermometer and it works great)
  • waxed paper or plastic wrap- this it for storage (warning: these candy pieces stick to the most inconvenient things, especially each other)
  • a cookie sheet
  • kitchen shears for cutting the candy

Step 2: Mixing the Ingredients

Picture of Mixing the Ingredients

Mix together sugar and cornstarch in the saucepan. Add  the light corn syrup, water, butter, and salt. Stir with the wooden spoon to mix evenly. Place the saucepan over medium heat and stir until the mixture becomes clear.

Step 3: Cooking the Syrup

Picture of Cooking the Syrup

Turn the heat to high. Take this time to grease the cookie sheet well with butter. Stir the mixture until it boils then stop stirring. Measure the temperature of the mixture with the candy thermometer. When the temperature reaches 270 degrees Fahrenheit, take the mixture off the heat and add the food coloring and flavoring. Stir in gently.

Step 4: Pulling the Candy

Picture of Pulling the Candy

Pour the mixture onto the greased cookie sheet. Wait until the mixture is cool enough to handle.Then take the candy out of the cookie sheet and start pulling it. Stretch it out, twist it, and have fun with it. I pulled the candy into a rope and twisted it multiple times to get the right texture I want. If you have little ones :), this step is great for them to help with.

Step 5: Cutting and Finish!

Picture of Cutting and Finish!

Once you have your “perfect" twist to your rope, start cutting it. Use the kitchen shears to cut the rope into piece size you want. Wait until the candy starts to stop sticking and wrap them up in the wax paper. There you go you're finished!

Classic Hard Candy Chews are the perfect candy for any day. They're easy to make and can be changed up anyway you want. Try different flavors, colors, or even both! The twists make them unique and they taste delicious too. Share with your family and friends and they'll be sure to love them.


StevenJ42 (author)2016-01-25

It works with dark corn syrup too, it just tastes and looks a little more like caramel. Great recipe!

SaraS4 (author)2015-04-24

Came out perfect! Thanks for this great recipe :)

Geoffers (author)2013-03-30

Is corn starch the same as corn flour and is corn syrup the same as normal syrup

aderrett (author)Geoffers2014-07-04

glucose syrup

jen7714 (author)Geoffers2013-05-19

In Europe and other nations beside the US, I believe corn starch is the same as corn flour. Corn syrup is not the same as regular pancake syrup though.

kvalmoth (author)2014-01-06

Hello, I made two batches today and I came across two problems: 1) If boiled as long as possible, it wouldn't go pass 250.F, does this affect the recipe? 2) I buttered one pan and oiled the other and both times, the candy stuck with a deadly grip. Any advice to change that? Other than that they came out fine. I used flavor water mix instead of dye and flavoring and added a tiny bit of water just to stir it up.

neetz (author)2013-10-02

I was actually wondering if you can use candy molds with these?
do you know if they will keep their shape?


jen7714 (author)neetz2013-12-30

I actually never tried it with molds, but I imagine it would hold its shape since it held my spiral shape without a mold.

epicdude2200 (author)2013-11-03

hey thanks for the great instructable, just one quick question. do you need to use a wooden spoon, and if sou why?

jen7714 (author)epicdude22002013-12-30

No you don't! It's just what I had handy :)

kitkat8 (author)2013-06-27

So I tried this recipe the other day and it did not go very well, I'm hoping someone can shed some light on why. The only thing I did differently in the recipe was use regular corn syrup instead of light. I'm new to candy making and it was all I had. So I followed the instructions pretty much exactly other than the 1 ingredient change but after a few minutes of cooling in the pan my candy was extremely hard. I threw the pan onto a pot of boiling water to soften it and the second it was soft enough picked it up to twist and stretch but I had barely started twisting before it was too hard and cracking a bit again. Eventually I just let it sit over the boiling water again until it had flattened out into a sheet and let it cool then broke it up into chunks of hard candy. It tastes great but is a bit grainy, doesn't soften at all in my mouth and completely is not what I was trying to make! Any ideas?

jen7714 (author)kitkat82013-08-04

Hmm...did you use a candy thermometer? Making candy can be quite tricky, but if you don't have one, you can test the mixture by dropping a bit onto ice and seeing if it firms up. Another factor that also affect it could be humidity, but that is quite hard to control :)

kitkat8 (author)jen77142013-09-09

Humidity is much better today so attempt number 2 will be coming shortly, this recipe is very intriguing to me. I am determined to master it!

kitkat8 (author)2013-08-20

I did use a candy thermometre but the humidity probably did it. It is summer here and it gets downright muggy. Perhaps I will save this recipe and try it again when fall hits.

emeraldrox (author)2013-08-14

I meant can I make this

emeraldrox (author)2013-08-14

This looked soooo good would love to make, but I'm not old enough to use stove? Any way I can make this without a stove

zamrin (author)2013-08-01

look gooood!

Geoffers (author)2013-04-02

these are amazing:-) :-) .!!!!!:)

jen7714 (author)Geoffers2013-05-19


AussieAnglerGal (author)2013-03-16

i was given a candy thermometer for my birthday a few months ago and hadn't yet used it. i have drooled over these for months since i first saw them and today i finally made them!!! mine were blue (only food color i had..that or green :P) and orange flavored
these are the first candies i have ever made that have worked, their just finishing the last stage right now :) it was VERY fun pulling and twisting the cooled candy, a great activity for a bored teen like me.... being able to make candy in 15 minutes (not counting cooling/shaping time) could be dangerous knowledge hahaha

thank you very much for this recipe :D

sweetashoney (author)2013-02-09

Wow sounds so easy thanks for sharing your recipe must try this wth my family and

jen7714 (author)sweetashoney2013-02-20

You're welcome! Please do :)

AussieAnglerGal (author)2011-10-25

umm can someone help me???
i'm Australian and cant get corn syrup and so many of these wonderful creations need some
what is a substitute?

Corn syrup is bad for us. Make the sugar syrup like the other person said - just as fun and less likely to aggravate organs.

VadimS (author)RubyindaRough2012-12-09

I think you're confusing 'High-fructose corn syrup' with regular corn syrup.

make your own it is very simple check google it is a very simple recipe

Thanks Bowow0807

your welcome! i make my own from time to time if i dont want to got to the store its just water, sugar, salt, and cream of tar tar. just be sure to avoid stirring and getting crystals and when it gets to temperature add water again and hit your temperature again(for more liquid syrup boil it close to the thread stage but for thicker syrup boil it closer to the soft ball) to convert more sugar from sucrose to fructose and etc. so its less likely to crystalize, made some two days ago and I better use it soon since its already crystalizing.
ps. it should last about 2 months.

jen7714 (author)bowow08072011-11-04

I agree. Corn syrup is very easy to make although it does slightly vary in the results. I've heard that golden syrup will work as well.

Popopopper (author)2012-08-20

what does it feel like? does it feel like mentos?

jen7714 (author)Popopopper2012-10-12

Not quite like mentos. It seems like hard candy at first, but after a while, it becomes sort of chewy candy.

kevamy1107 (author)2012-05-12

Not sure what I did wrong. Followed the recipe and it's been cool now for about an hour but still hasn't set up. I didn't have a candy thermometer. Could this have resulted from the mix not being to temp?

RubyindaRough (author)kevamy11072012-08-19

OK, my Mom taught me to do this without a thermometer; you are looking at your candy mush in a slow rolling boil, and you don't know if it's ready yet. First look at the way less steam is now coming off the surface - you're getting to the stages.
Drop a simple drip or two into a clear short (that your fingers can reach to the bottom) glass 3/4 full of cool water. when you first start the boil, a drop will simply dissolve in the water.
Soft ball stage (good for taffy) - it keeps it's shape, but you can squish it into oblivion.
Hard ball stage (ideal for this recipe) is when the drop falls straight to the bottom, and keeps its shape but feels soft when you squish it.
Hard crack ( for actual hard candy) is when it falls fast, clatters against the bottom, and doesn't squish when you press it.
Don't cook it past hard crack - you'll screw up the recipe and your sauce pan. Have some fun.

kevamy1107 (author)RubyindaRough2012-08-20

Thank you so much!

jen7714 (author)kevamy11072012-05-13

The mixture probably did not reach a high enough temperature. If you do not have a candy thermometer, you can scoop small amounts out as you heat the mixture to see when to take it off the heat.

kevamy1107 (author)jen77142012-05-13

Good call! Thanks.

ashbegash (author)2012-05-13

Yum! These look FAB!! :)
Great job.

jen7714 (author)ashbegash2012-05-13

Thank you!

AussieAnglerGal (author)2012-04-15

i have to make this some day :)

aleonard5 (author)2011-11-04

Im gonna try mine with imitation rum extract!

jen7714 (author)aleonard52011-11-17

Awesome! Tell me how it turns out!

seanthesheep101 (author)2011-10-15

Thanks so much for this

I need this for my assignment with ITA at school and this is perfect for it. And Ive always neede an excuse to make these awesome lollies ;)

jen7714 (author)seanthesheep1012011-10-17

No problem!

What's ITA? I'm glad you tried the recipe! Aren't they delicious?

Thanks for the nice comment!

imsohappy (author)2011-06-28

i think you confused the corn starch and the corn syrup

jen7714 (author)imsohappy2011-07-10

No there's cornstarch (1 tablespoon) and corn syrup to be added.

imsohappy (author)jen77142011-08-28

I think one of us is confused, there is cornstarch and in your third picture you labeled what is cleary corns syrup as corn starch, I can see you were working very hard at this ans you just made a simple mistake, but, as it did t me, that mistake could confuse some one to the Nth degree.

jen7714 (author)imsohappy2011-09-01

Oh! I see it now. In the image notes right? I'll fix it straight away :)

Flying_MashedPotatoes (author)2011-03-27

Tried this with regular corn syrup (all i had) and it didn't turn out that great... turned in to peanut brittle though :D (before i put any flavouring in)

lil larry (author)2011-03-17

"1/2 of cornsyrup" We don't know how much cornsyrup to use. Please tell us.

jen7714 (author)lil larry2011-03-17

Oh gosh I'm sorry! I usually don't make all these mistakes :) It was meant to be "1/2 cup of corn syrup" Thanks for seeing the error :)

About This Instructable




Bio: I'm just your ordinary next door neighbor who just so happens to spend free time at the golf course, in her kitchen, traveling around ... More »
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