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Raspberry Hard Candy Recipe
Dolce Flav
Rated 5.0 stars by 1 users
Category
Raspberry Hard Candy Recipe
Author:
Dolce Flav
Servings
70
Prep Time
10 minutes
Cook Time
20 minutes
To make these vibrant raspberry hard candies, you’ll cook sugar, corn syrup, and water together until they reach the hard-crack stage. Once the mixture is removed from heat, Raspberry Flavoring and optional red or pink coloring are stirred in for a fruity, vibrant finish. The hot candy mixture is quickly poured into molds or onto a baking sheet and left to cool until fully hardened. Once set, the candy is broken into pieces or removed from molds and dusted with powdered sugar to prevent sticking, resulting in crisp, flavorful raspberry candies with a long-lasting fruity taste.
Ingredients
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2 cups granulated sugar
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⅔ cup light corn syrup
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¾ cup water
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1–2 teaspoons Raspberry Flavoring / Raspberry Candy Flavoring
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Optional: 2–3 drops red or pink food coloring
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Optional: powdered sugar for dusting
Directions
Prepare your candy setup by lining a baking sheet with parchment paper or lightly greasing your candy molds. Hard candy cools quickly, so have everything ready before starting.
Combine sugar, corn syrup, and water in a heavy-bottom saucepan. Stir over medium heat until the sugar dissolves completely.
Increase heat and bring to a boil, then stop stirring. Insert a candy thermometer and let the mixture cook undisturbed.
Heat until the thermometer reaches 300°F (149°C) — this is the hard-crack stage required for perfectly crisp candy.
Remove the pot from heat immediately to prevent scorching.
Add Raspberry Flavoring and optional coloring. Stir gently to avoid creating bubbles.
Pour the hot mixture onto the prepared baking sheet or into candy molds. Tilt the sheet if needed to spread the candy evenly.
Allow the candy to cool completely for 20–30 minutes until hardened.
Break the candy into pieces if using a sheet, or release the candies from molds.
Dust with powdered sugar to prevent pieces from sticking together, then store in an airtight container.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Do I need a candy thermometer?
Yes—hard candy requires precise heating. A thermometer ensures you hit the 300°F hard-crack stage.
2. Can I use real raspberries for flavor?
No. Fresh fruit contains water and will ruin the candy. Raspberry Flavoring is essential for this recipe.
3. Why did my candy crystallize?
Crystals form when the mixture is stirred after boiling starts. Avoid stirring once it reaches a boil.
4. Why is my candy sticky?
Humidity causes stickiness. Dust with powdered sugar and store in a cool, dry place.
5. Can I pour the candy into silicone molds?
Yes! Silicone molds are perfect for shaped raspberry candies.
6. Can I add citric acid?
Yes. Add a tiny pinch at the end for a sour raspberry candy twist.
7. How long does the candy last?
Up to 2 months when stored airtight.
8. Can I add multiple colors?
Yes—swirl in two shades of pink or red for a marbled raspberry effect.
9. What if my candy turns cloudy?
Cloudiness happens if the mixture is stirred after boiling or if humidity is high.
10. Can I crush this candy for baking?
Absolutely—crush it to use in cookies, desserts, cocktails, or to make raspberry glass shards.