Here’s a detailed, step-by-step recipe for classic hard peppermint candy (like old-fashioned peppermint drops). I’ll include clear directions and safety tips, since hot sugar gets very hot.
Homemade Hard Peppermint Candy (Step by Step)
⚠️ Important Safety Note
Hot sugar syrup can cause serious burns.
If you’re a teen, it’s best to make this with an adult present and never touch the syrup while it’s hot.
Ingredients
- 2 cups granulated sugar
- ½ cup water
- ½ cup light corn syrup
- 1 teaspoon peppermint extract
- Red food coloring (optional)
- Powdered sugar (for dusting)
Equipment
- Medium saucepan
- Candy thermometer (very important)
- Wooden spoon or heat-safe spoon
- Baking sheet
- Parchment paper or silicone mat
- Heat-resistant spatula
- Scissors (optional, for shaping)
Step-by-Step Directions
Step 1: Prepare Your Work Area
- Line a baking sheet with parchment paper or a silicone mat.
- Lightly dust it with powdered sugar to prevent sticking.
- Set everything out before you start cooking—the candy hardens quickly.
Step 2: Combine Ingredients
- In a medium saucepan, add:
- 2 cups sugar
- ½ cup water
- ½ cup corn syrup
- Stir gently before heating until the sugar is evenly wet.
Step 3: Heat the Sugar Syrup
- Place the pan on medium heat.
- Attach the candy thermometer to the side of the pan.
- Stop stirring once it starts boiling.
- Let it boil until it reaches 300°F (150°C) — this is called the hard-crack stage.
⏱️ This usually takes 10–15 minutes.
Step 4: Add Flavor and Color
- Remove the pan from heat immediately at 300°F.
- Carefully stir in:
- 1 teaspoon peppermint extract
- A few drops of red food coloring (optional)
⚠️ The steam will be strong—keep your face back.
Step 5: Pour the Candy
- Carefully pour the hot candy onto the prepared baking sheet.
- Let it sit for 1–2 minutes, just until it starts to thicken but is still flexible.
Step 6: Shape the Candy
Option A: Peppermint Drops
- Spoon small circles onto the sheet.
Option B: Broken Peppermint Candy
- Let the candy cool completely, then break it into pieces.
Option C: Ribbon Candy (Advanced)
- Pull and twist carefully using buttered tools or gloves (adult help required).
Step 7: Cool Completely
- Let the candy cool at room temperature for 20–30 minutes.
- Once fully hard, dust lightly with powdered sugar to prevent sticking.
Storage
- Store in an airtight container
- Keep in a cool, dry place
- Lasts 2–3 weeks
Tips
- Too sticky? The syrup didn’t reach 300°F.
- Too bitter? Use less peppermint extract next time.
- Want softer candy? I can share a chewy peppermint recipe instead.
If you want candy canes, soft peppermint candies, or a no-thermometer version, just tell me! 🍬✨