Hard candy
A candy made by boiling sugar syrup to a very high temperature so it cools into a hard, glassy, slowly dissolving sweet, also called a boiled sweet.
- Chocolate, sugar and confectionery
Also called: boiled sweet
Hard candy is cooked to the hard-crack stage, about 300 to 310°F (149 to 154°C), when almost all the water has boiled off. Corn syrup or another invert sugar is usually added to keep sugar crystals from forming, so the candy stays clear and smooth rather than grainy. Flavoring and color go in after the syrup comes off the heat.
The hot syrup can be poured into molds for drops and lollipops, spread thin and cracked into shards, or pulled and shaped. Because finished candy draws moisture from the air, it is best stored airtight to keep it from turning sticky.
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Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Hard candy (Q17116096), Wikidata