Blood Orange Hard Candy (Bright & Tangy)

Blood Orange Hard Candy (Bright & Tangy)

Dolce Flav

Servings

50

Prep Time

10 minutes

Cook Time

20 minutes

Category

Oil Soluble Blood Orange Flavoring

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

  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 3/4 cup water
  • 1–1.5 tsp Blood Orange Flavoring / Extract
  • 1–2 drops orange or red gel food coloring (optional)
  • Powdered sugar for dusting molds (optional)

Directions

    1. Prepare Your Candy Molds

    1. Lightly dust silicone molds with powdered sugar if you want a matte finish, or leave them clean for glossy candies.

    2. Set aside your molds on a heat-safe surface.

    2. Heat the Sugar Mixture

    1. In a heavy saucepan, combine sugar, corn syrup, and water.

    2. Stir over medium heat until the sugar fully dissolves.

    3. Once dissolved, stop stirring and allow the mixture to boil.

    3. Cook to the Hard-Crack Stage

    1. Attach a candy thermometer to the pot.

    2. Continue heating without stirring until the mixture reaches 300°F (149°C) — the hard-crack stage.

    3. Immediately remove from heat once temperature is reached.

    4. Add the Blood Orange Flavoring

    1. Let the bubbling settle slightly (5–10 seconds).

    2. Stir in Blood Orange Flavoring and food coloring quickly but carefully.

    5. Pour and Cool

    1. Pour the hot candy syrup into molds or onto a parchment-lined pan to break into shards later.

    2. Allow candies to cool completely for 15–20 minutes.

    6. Finish and Store

    1. Remove candies from molds.

    2. Store in an airtight container with a little powdered sugar to prevent sticking.