Log in
Banana Hard Candy Recipe
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Banana Flavoring
Author:
Dolce Flav
Servings
70
Prep Time
10 minutes
Cook Time
20 minutes
To make this old-fashioned banana hard candy, you'll heat sugar, corn syrup, and water until they reach the hard-crack stage. Once removed from heat, you’ll stir in Banana Flavoring and optional coloring, then quickly pour the hot candy syrup onto a baking sheet or into molds. After the candy cools and hardens, it can be broken into pieces or popped out of molds before dusting lightly with powdered sugar to prevent sticking. The result is a batch of crystal-clear, vibrant banana hard candy with a long-lasting fruity flavor.
Ingredients
-
2 cups granulated sugar
-
⅔ cup light corn syrup
-
¾ cup water
-
1–2 teaspoons Banana Flavoring / Banana Candy Flavoring
-
Optional: 2–3 drops yellow food coloring
-
Optional: powdered sugar for dusting
Directions
Prepare your workspace by lining a baking sheet with parchment paper or lightly oiling candy molds. Hard candy sets fast, so be ready before cooking.
Combine the sugar, corn syrup, and water in a large heavy-bottom saucepan. Stir over medium heat until the sugar dissolves completely.
Increase the heat and bring the mixture to a boil without stirring. Insert a candy thermometer and cook until the syrup reaches 300°F (149°C), the hard-crack stage.
Remove the pot from heat immediately to prevent burning.
Add the Banana Flavoring and optional yellow food coloring. Stir gently but quickly—hot candy cools rapidly.
Pour the hot candy syrup onto the prepared baking sheet or into candy molds. If using a sheet, tilt slightly for even spreading.
Allow the candy to cool fully, about 20–30 minutes, until completely hardened.
Break the sheet candy into pieces using a knife or mallet, or simply pop molded candies out.
Dust lightly with powdered sugar to prevent pieces from sticking together.
Store in an airtight container in a cool, dry place to keep the hard candy crisp and fresh.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Do I need a candy thermometer?
Yes—hard candy requires precise temperatures. A thermometer ensures you reach the 300°F hard-crack stage.
2. Can I use natural banana instead of flavoring?
No. Natural banana contains moisture and will ruin hard candy. Banana Flavoring is essential for this recipe.
3. What if my candy turns cloudy?
Cloudiness happens when the mixture is stirred after boiling begins. Avoid stirring once it starts boiling.
4. Why did my candy stay soft?
It didn’t reach the hard-crack stage. Cook again or ensure your thermometer is accurate.
5. Can I pour the candy into silicone molds?
Yes! Silicone molds work great and create perfectly shaped banana candies.
6. Can I add citric acid?
You can add a pinch at the end for a tangy banana candy effect, but add sparingly.
7. How do I add coloring?
Use gel or liquid coloring right after adding the Banana Flavoring.
8. How long does homemade hard candy last?
Up to 2 months when stored airtight in a cool, dry place.
9. Why is my candy sticky?
Humidity softens hard candies; store them with a little powdered sugar or in a dehydrated environment.
10. Can I wrap these individually?
Yes! Use cellophane candy wrappers to prevent sticking and make them gift-ready.