So, this recipe is essentially the same as the one for Candy Apples.. well, aside for the apples, anyway!
The ingredients and technique for making the candy syrup are mostly the same – it’s the addition of citric acid, and what you do with the molten sugar that makes the difference. The techniques described here can also be used to make homemade “Jolly Rancher” candies from leftover candy syrup when making candy apples.
There are two main ways to shape your candies – the easiest way is to pour the candy into a baking sheet that’s been prepared with butter or parchment paper, then score it when it’s still hot, but cool enough to handle.
The second way is to use silicone hard candy molds, such as those you can find on Amazon.I like to pour the hot candy mixture into a glass measuring cup to pour into the molds, but some people prefer to spoon it.
Either way, have some fun with it, just not TOO much fun – melted sugar burns are no joke!
Note: Hard candy is very hydrophilic – it pulls moisture out of the air, and absorbs it. This will result in sticky or “sweaty” candy – you’ll want to either wrap them individually, or keep them sealed in an airtight container.
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Homemade Jolly Rancher Candy is sweet, a bit tart, and easy to make. Choose your own flavours and colours to customize it as you like!
Keyword Candy, Candy Making, jolly rancher
Prep Time 10minutes
Cook Time 15minutes
Cooling time 1hour
Total Time 1hour25minutes
Servings 1Lbs of Candy
Author Marie Porter
Square Candy Mold
1 1/2cupsCorn Syrup
Several drops food coloring*
1tbspFlavor ExtractWe used Cherry!
1/4-1/2tspCitric Acid Powder
Generously grease the bottom and sides of a large cookie sheet (one with sides at least 1/2″ tall), if using. Set aside.
In a heavy saucepan, combine sugar, corn syrup, and water. Stir well, bring to a boil on medium or medium-high heat. Affix candy thermometer to pan.
Boil mixture, stirring occasionally, until it reaches 310 degrees.
Remove from heat, allow to cool for a minute, then, quickly stir in food coloring, flavoring, and citric acid. Stir mixture until it stops boiling, and most of the “bubbles” disappear – this will minimize texture in your finished candies.
If using a Mold:
Carefully pour molten candy into into mold cavities.
Allow to fully cool and harden.
If using a Cookie Sheet:
Carefully pour molten candy into prepared cookie sheet.Allow to cool until still very warm to the touch, slightly malleable, and firm (not brittle).
Turn slab of candy out onto a cutting board, taking care not to stretch it. Using a large knife, score candy slab into rows about 1″ apart. Turn slab 90 degrees, and score again – 1/2″ for long skinny candies, 1″ for square ones.
Working quickly, cut all the way through the candy slab along the score lines, separating candies into rows, then individual candies. You will need to have all of your cutting done while the candy is still fairly warm and malleable, or it will shatter when you attempt to cut it.
Hard candy is very hydrophilic – it pulls moisture out of the air, and absorbs it. This will result in sticky or “sweaty” candy – you’ll want to either wrap them individually, or keep them sealed in an airtight container
Below: My husband swiped an unscored “row” of warm candy, and shaped it. Awww! Brownie points for him!
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.