Candy Recipes

Candy Recipes

From gummy candies to hard candy, our recipes are great for any Phoenix, AZ baker looking to branch out from pastries into confections. These candies will be a hit, whether you leave them out on your kitchen counter or bring them to a special event. Our recipes are also very scalable, so you can make enough for everyone!


1/2 Cup Very Cold Water        
      2 Packets Plain, Unflavored Gelatin
     1/4 Cup Light Colored Karo Syrup
                        1 Package (approximately 4 oz.) Flavored Jell-O
(not sugar free)

Step 1: In a small pot, add cold water

                       Step 2: Sprinkle 2 packets of gelatin over water and 
                          quickly stir gently or whisk to dissolve

                     Step 3: Add Karo Syrup and stir until liquid is clear

                                  Step 4: Add package of flavored gelatin and stir to dissolve

                        Step 5: Heat liquid over medium low heat for about 
                          2-3 minutes to help dissolve the gelatin

            Step 6: Pour liquid into a glass and let foam 
                                        rise to the top (about 20 minutes)       
                Step 7: When foam begins to thicken, spoon it 
                     off so clear liquid is all that remains

                                     Step 8: Pour into molds and refrigerate for about 2-3 hours 



2 Cups Granulated Sugar          
2/3 Cup Light Corn Syrup             
3/4 Cup Water                              
1 Dram (1 tsp) LorAnn Super  
      Strength Flavoring
Liquid Food Coloring        
Candy Thermometer        

Have all ingredients and tool within reach of stove. The use 
of metal spoons and measuring utensils is recommended  

Step 1: Lightly spray dry, clean candy mold with           
PAM Cooking Spray. In case you have excess candy,
 spray a peice of aluminum foil to pour excess candy in. 
Insert sucker sticks into molds (if applicable)

Step 2: In a large saucepan, or 2-quart kettle, mix          
together sugar, corn syrup and water. Stir over 
medium heat until sugar dissolves.

Step 3: Making sure it doesn't touch the bottom of        
the pan, insert candy thermometer. Without stirring, 
bring the mixture to a boil.

Step 4: Early in the cooking process, "wash down"       
and sugar crystals that form on the sides of the pan 
with a wet pastry brush.

Step 5: Without stirring, continue to cook the mixture   
(syrup), until temperature reaches 260°F; add drops 
of food coloring until desired color is reached. 
DO NOT STIR; boiling will incorporate the color 
into the syrup.

Step 6: Remove syrup from heat at precisely 300° F    
(temperature will continue rising), or until drops 
of syrup form hard, brittle threads in cold 
water (hard crack stage).

  Step 7: After boiling action has ceased, add flavor and 

       Step 8: Carefully pour syrup into molds. Cool completely.

Store hard candy in a cool place. DO NOT refrigerate.