What To Know
- Pour the candy mixture into a greased 9×13 inch baking pan and let it cool and harden.
- Line a glass jar with parchment paper and tie a string to a wooden skewer.
- The hard candy will last for several weeks if stored in an airtight container in a cool, dry place.
Indulge in the tantalizing flavors of summer with our mouthwatering hard candy grape recipe. This easy-to-follow guide will take you on a culinary journey, transforming simple ingredients into a delightful treat that will satisfy your sweet tooth and leave you longing for more.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon grape extract
- 1/4 teaspoon purple food coloring (optional)
Equipment
- Candy thermometer
- Heavy-bottomed saucepan
- Wooden spoon
- Parchment paper
- Cookie sheet
- Candy sticks or lollipop sticks
Step-by-Step Instructions
1. Prepare the Candy Mold
Line a cookie sheet with parchment paper. Insert candy sticks or lollipop sticks into the parchment paper, leaving enough space between them for the candy to spread.
2. Combine Ingredients
In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, water, grape extract, and food coloring (if using). Stir until well combined.
3. Heat the Mixture
Heat the mixture over medium heat, stirring constantly. Insert the candy thermometer and continue stirring until the mixture reaches 300 degrees Fahrenheit (149 degrees Celsius).
4. Remove from Heat and Cool
Remove the saucepan from the heat and let the mixture cool slightly for 2-3 minutes. This will prevent the candy from crystallizing.
5. Pour onto Prepared Mold
Carefully pour the hot candy mixture onto the prepared cookie sheet. Use a spoon to spread the candy evenly.
6. Let Cool and Harden
Allow the candy to cool and harden for several hours or overnight. The candy will become opaque and firm.
7. Break into Pieces
Once the candy has hardened, break it into pieces. You can use a knife or kitchen shears to cut it into desired shapes and sizes.
Tips for Success
- Use a candy thermometer to ensure the mixture reaches the correct temperature.
- Stir the mixture constantly to prevent burning.
- Let the candy cool slightly before pouring it onto the mold to prevent crystallization.
- If you don’t have grape extract, you can use 1/2 teaspoon of grape flavoring.
- You can add other flavors or colors to your candy, such as strawberry, cherry, or blue raspberry.
Variations
- Grape Lollipops: Use lollipop sticks instead of candy sticks for a classic grape lollipop treat.
- Grape Hard Candy Drops: Pour the candy mixture into a greased 9×13 inch baking pan and let it cool and harden. Cut into small squares or triangles.
- Grape Rock Candy: Line a glass jar with parchment paper and tie a string to a wooden skewer. Dip the skewer into the hot candy mixture and let it cool and crystallize.
Flavored Hard Candies for Every Occasion
- Lemon Hard Candy: A refreshing and tangy treat that’s perfect for a summer day.
- Strawberry Hard Candy: A classic and sweet flavor that’s loved by all.
- Watermelon Hard Candy: A juicy and flavorful candy that captures the taste of summer.
- Orange Hard Candy: A vibrant and citrusy treat that’s perfect for a refreshing snack.
- Cherry Hard Candy: A sweet and tart candy that’s perfect for a romantic evening.
Frequently Asked Questions
Q: Can I use other flavors besides grape?
A: Yes, you can use any flavor extract or flavoring that you like.
Q: How long will the hard candy last?
A: The hard candy will last for several weeks if stored in an airtight container in a cool, dry place.
Q: Can I make the hard candy vegan?
A: Yes, you can use vegan sugar and corn syrup to make the hard candy vegan.
Q: What if I don’t have a candy thermometer?
A: If you don’t have a candy thermometer, you can use the cold water test. Drop a small amount of the hot candy mixture into a glass of cold water. If the mixture forms a hard ball, it’s ready.
Q: Can I add other ingredients to the hard candy?
A: Yes, you can add other ingredients to the hard candy, such as nuts, seeds, or dried fruit.
