Classic Hard Candy Chews

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About: 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 the world, among many other activities. Mood: Excited to post new Instruc...

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 part...it 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

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

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

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

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!

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.

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    59 Discussions

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    StevenJ42

    2 years ago

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

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    SaraS4

    3 years ago on Introduction

    Came out perfect! Thanks for this great recipe :)

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    Geoffers

    5 years ago

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

    2 replies
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    jen7714Geoffers

    Reply 5 years ago on Introduction

    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.

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    kvalmoth

    4 years ago on Step 4

    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.

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    neetz

    5 years ago on Introduction

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

    thanks!

    1 reply
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    jen7714neetz

    Reply 4 years ago on Introduction

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

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    epicdude2200

    5 years ago on Introduction

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

    1 reply
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    kitkat8

    5 years ago on Introduction

    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?

    2 replies
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    jen7714kitkat8

    Reply 5 years ago on Introduction

    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 :)

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    kitkat8jen7714

    Reply 5 years ago on Introduction

    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!

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    kitkat8

    5 years ago on Introduction

    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.

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    emeraldrox

    5 years ago

    I meant can I make this

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    emeraldrox

    5 years ago

    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

    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....

    although...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