Grape Hard Candy (Jolly Rancher Style)

Dolce Flav

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Author:

Dolce Flav

Servings

50

Prep Time

10 minutes

Cook Time

20 minutes

To make these Grape Hard Candies, sugar, corn syrup, and water are combined and boiled to the hard-crack stage (300°F/149°C). After removing from heat, grape extract and optional purple coloring are stirred in. The hot syrup is carefully poured into candy molds or onto a parchment-lined sheet to cool. Once set, the candies become glossy, hard, and irresistibly grape-flavored. Perfect for gifting, snacking, or adding to candy displays, these homemade hard candies store well in airtight containers.

Ingredients

2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1–1.5 tsp Grape Flavoring / Extract
2–3 drops purple gel food coloring (optional)
Powdered sugar or cornstarch for dusting molds (optional)

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Directions

Prepare Molds or Sheet Lightly dust silicone candy molds or a parchment-lined baking sheet with powdered sugar or cornstarch to prevent sticking.
Combine Sugar Mixture In a heavy-bottomed saucepan, combine granulated sugar, corn syrup, and water.
Stir over medium heat until the sugar fully dissolves.
Boil to Hard-Crack Stage Attach a candy thermometer.
Bring the mixture to a boil without stirring until it reaches 300°F (149°C) — the hard-crack stage.
Remove from heat immediately.
Add Flavor and Color Let bubbling settle for a few seconds, then stir in Grape Extract and optional purple food coloring until fully combined.
Pour and Cool Carefully pour the hot candy syrup into molds or onto the prepared sheet.
Let the candies cool completely for 20 minutes or until firm.
Finish and Store Remove candies from molds or break sheet into pieces.
Store in an airtight container at room temperature for up to 2–3 months.

Recipe Note

FAQ

1. Can I make this candy without corn syrup?

Yes, glucose syrup or golden syrup can be used, but corn syrup prevents crystallization.

2. How strong should the grape flavor be?

Start with 1 tsp and adjust up to 1.5 tsp for a more intense flavor.

3. Why is my candy sticky?

Humidity causes hard candy to absorb moisture; store in an airtight container with a little cornstarch.

4. Can I skip the coloring?

Yes, it won’t affect flavor — it’s purely visual.

5. Can I use silicone molds or pour on a sheet?

Both methods work; molds give uniform shapes, while sheets allow breaking into irregular pieces.

6. How long does homemade hard candy last?

Properly stored, up to 2–3 months at room temperature.

7. Can I add other flavors?

Yes — mix or swirl with cherry, lemon, or apple extract for custom candies.

8. How do I prevent sugar crystallization?

Do not stir after the sugar dissolves and boil to the correct temperature.

9. Can kids help make this candy?

Only with adult supervision, as the sugar syrup reaches very high temperatures.

10. Can I make smaller or larger batches?

Yes — maintain the same ratios for consistent results.