Christmas Candy Molds
Submitted by maddy
Simple hard candy Christmas molds made with sugar, corn syrup, and your choice of flavoring and color. Just 5 ingredients and a candy thermometer for sparkling holiday treats kids love to unwrap.
YIELD
2 dozenPREP
5 minCOOK
25 minREADY
45 minSometimes the simplest candy is the showstopper.
Sugar, corn syrup, and water get boiled to the hard-crack stage, then flavored with mint extract (or whatever you like) and tinted with food coloring. Spoon it into Christmas-shaped molds and let it cool into glassy, jewel-bright candy.
That’s it. Five ingredients. One pot. Two dozen festive treats.
Wrap them in cellophane for gift bags, hang them on the tree, or pile them into a candy dish where they’ll catch the light like stained glass.
Kitchen Tips
- A candy thermometer is non-negotiable here. Hard-crack stage means the sugar hits the right mark. Eyeballing it leads to sticky, chewy results instead of crisp candy.
- Spray your molds generously with cooking spray before filling. Hard candy bonds like cement to ungreased surfaces.
- Let the mixture cool to the right temp before pressing into molds. Too hot and it runs right out. Too cool and it won’t fill the shapes.
- Work quickly once the candy is ready. It sets fast and reheating ruins the texture.
Ingredients
Directions
Prepare a saucepan with cooking spray.
Add sugar, corn syrup, and water.
Bring to a boil, stirring constantly until sugar dissolves.
Cook to hard-ball stage or until 300℉ (150℃). on candy thermometer.
Remove from heat; add extract and food coloring.
Cool to 200 degrees F. on candy thermometer.
Meanwhile, spray inside of Christmas molds well with cooking spray.
Using a wooden spoon, push cooled mixture into molds.
Cool until firm.
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