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Blood Orange Hard Candy (Bright & Tangy)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Blood Orange Flavoring
Author:
Dolce Flav
Servings
50
Prep Time
10 minutes
Cook Time
20 minutes
This Blood Orange Hard Candy recipe delivers a bright, tangy citrus burst with every bite, thanks to the addition of high-quality Blood Orange Flavoring. Sugar, corn syrup, and water are boiled to the hard-crack stage, infused with flavor and vibrant color, then poured into molds to cool into glossy, sparkling candies. Perfect for gifting, party favors, or stocking your candy jar, this easy stovetop recipe creates professional-grade hard candy right at home.
Ingredients
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2 cups granulated sugar
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2/3 cup light corn syrup
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3/4 cup water
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1–1.5 tsp Blood Orange Flavoring / Extract
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1–2 drops orange or red gel food coloring (optional)
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Powdered sugar for dusting molds (optional)
Directions
1. Prepare Your Candy Molds
Lightly dust silicone molds with powdered sugar if you want a matte finish, or leave them clean for glossy candies.
Set aside your molds on a heat-safe surface.
2. Heat the Sugar Mixture
In a heavy saucepan, combine sugar, corn syrup, and water.
Stir over medium heat until the sugar fully dissolves.
Once dissolved, stop stirring and allow the mixture to boil.
3. Cook to the Hard-Crack Stage
Attach a candy thermometer to the pot.
Continue heating without stirring until the mixture reaches 300°F (149°C) — the hard-crack stage.
Immediately remove from heat once temperature is reached.
4. Add the Blood Orange Flavoring
Let the bubbling settle slightly (5–10 seconds).
Stir in Blood Orange Flavoring and food coloring quickly but carefully.
5. Pour and Cool
Pour the hot candy syrup into molds or onto a parchment-lined pan to break into shards later.
Allow candies to cool completely for 15–20 minutes.
6. Finish and Store
Remove candies from molds.
Store in an airtight container with a little powdered sugar to prevent sticking.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I make this recipe without corn syrup?
Corn syrup prevents crystallization, but you may replace it with glucose syrup.
2. How much Blood Orange Flavoring should I add?
Start with 1 tsp and increase to 1.5 tsp for a stronger citrus punch.
3. My candy is sticky—why?
Humidity causes hard candy to absorb moisture. Store in airtight containers with powdered sugar.
4. Can I use natural coloring?
Yes, powdered natural colors work best in high heat.
5. What if I don’t have a candy thermometer?
Use the cold-water test: drop syrup into ice water—if it cracks instantly, it’s ready.
6. Can I add citric acid for extra tartness?
Absolutely! Add 1/4–1/2 tsp after removing from heat (don’t add too early or it may crystallize).
7. How long do homemade hard candies last?
Stored properly, they last up to 2 months.
8. Can I pour the candy into one sheet instead of molds?
Yes—break it into shards once set.
9. Why can’t I stir while the syrup boils?
Stirring encourages crystal formation, making the candy grainy.
10. Can kids help with this recipe?
Kids can help remove candies from molds, but the boiling syrup stage must be handled by adults only.