Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Food Blogs Recipe Key Tour
Hard Tack Candy
Have you made Hard Tack Candy?
Upload a Picture Now

Rating: 4.7/5 (124 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: American
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 155
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 9mg
0%
Total Carbohydrate 40g
13%
Dietary Fiber 0g
0%
Sugars 33g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hard Tack Candy

Collection: Valentine's Day

Recipe Tags: Candy Recipes

Date Added: July 13, 2014
We used to make this when we were younger. Such a great treat!

Ingredients:

3 1/2 cups Sugar
1 cup Corn Syrup
1 cup Water boiling
1 teaspoon Flavored Oil
1 teaspoon Food Coloring
Check to Add to My Pantry
Match Percentage [?]
0%
You have 0 ingredients
out of 5 in the recipe.
View My Pantry
Recipe Tools

Directions:

1. Butter large cookie sheet (with edges) and set aside. Boil water.

2. Mix in sugar and corn syrup.

3. Mix in saucepan until sugar is dissolved.

4. Cook, without stirring until candy thermometer reaches 300 degrees (hard crack).

5. Immediately remove from heat.

6. Add food coloring and oil flavoring.

7. Stir until well mixed.

8. Pour syrup into prepared cookie sheet.

9. Start cutting around edges with candy shears as syrup cools.

10. Drop the candy on wax paper that has been sprinkled with powdered sugar.

11. When candy cools, break into pieces and store in tins.

Comments on Hard Tack Candy Recipe:

Posted by a Visitor - December 01, 2013
Place about an inch layer of powdered sugar in a rectangular baking dish. Make long troughs/ditches in the powdered sugar. Pour the liquid candy into the troughs. Once cooled, cut with scissors. You can reuse with each batch. Eliminates sticking and hammering. Also coats with sugar at the same time.
Posted by a Visitor - December 01, 2013
my sister used to make this when she was younger I loved it im hooked for life
Posted by a Visitor - April 29, 2013
I was talking to a lady who makes hard tack candy, and she said to use high quality (Domino)sugar--otherwise it doesn't set properly and sticks to your teeth, etc.
Posted by a Visitor - April 16, 2013
I really want to make hard tack candy with my two girls. I looked it up and now that I have the recipe I want to make it. Goin to try it out soon, I hope.
Posted by a Visitor - February 05, 2013
the faster the candy cools the more oils are captured and the stronger the flavour. We use cold stone slabs with butter instead of the cookie sheet that are kept outside in cold weather to get the strongest flavors. You can also use ice in plastic bags to dool the surface prior to pouring. Great stuff.
Posted by a Visitor - February 03, 2013
Well I tried the recipe and it was simple and easy to remember without having to keep looking so easy my boyfriend made his own batch!!! Loving the candy
Posted by a Visitor - December 28, 2012
If you don't have candy shears do like I've done every year. Completely cover the bottom of your cookie sheet with powdered sugar. It won't stick to the pan and you can let it cool right there. If you break it on another pan, you can reuse the powdered sugar. :)
Posted by a Visitor - December 24, 2012
i have made this several times never had any problem and i dont use a candy thermomtor when i think its about ready and getting thick i get an ice cooled cup of water and drop a little of the syrup into it if it turns hard as soon as it hits the water its ready.
Posted by a Visitor - December 16, 2012
Honestly I have never make it!! I really want to try for x-mas and 2013
Posted by a Visitor - December 16, 2012
Making it right now cant wait to eat it
Posted by a Visitor - December 16, 2012
It will become sticky and not set up properly if you don't boil it right to 300F. Get a cheap candy thermometer to do it right. I went through three recipes, countless cups of sugar and nine attempts and this recipe actually worked perfect first time.
Posted by a Visitor - December 10, 2012
super easy and tasty!!
Posted by a Visitor - December 10, 2012
sooo good
Posted by a Visitor - December 10, 2012
what are candy shears? and do you need them or can you just pour it onto the cookie sheet then break it when it cools?
Posted by a Visitor - December 10, 2012
Everytime i make it it come out chewy and sticks to your teeth
Posted by a Visitor - December 10, 2012
mine didnt turn out so well they arent getting hard !:(
Posted by a Visitor - December 10, 2012
Honestly I have never made it!! I really wan to try so I looked it up.. It looks fun!!
Posted by a Visitor - December 10, 2012
The candy will get white if not prepared correctly and cooked long enough.
Posted by a Visitor - November 20, 2012
Hard tack candy is the best
Posted by a Visitor - November 20, 2012
Is there something else you can use instead of corn syrup?
Posted by a Visitor - November 20, 2012
We've always called these jawbreakers.
Posted by a Visitor - May 28, 2012
Thank you. It was "GREAT"!learn to spell mr. March 25 12
Posted by a Visitor - March 25, 2012
Careful! The heated mixture is VERY hot (obviously) and will STICK to you as it burns. Also, breaking it afterward makes a bit more sense safety-wise than how we used to do it, pouring it out onto a porcelained metal table and cutting it as it cooled.
Posted by a Visitor - March 25, 2012
thank you it was grate!!!!!!
Posted by a Visitor - March 25, 2012
why does hardtact candy get a white cloudy center. when I pour it onto the cookie sheet to cool, some batches get this cloud that doesnt get hard.
Posted by a Visitor - March 25, 2012
What is the serving size?
Posted by a Visitor - March 25, 2012
umm is there any facts about hard tack candy.??
Posted by a Visitor - March 25, 2012
i make this candy every holiday!! its so easy and i started making it when i was only 11 all by myself.
Posted by a Visitor - March 12, 2012
loved this recipe so much easier and agree on that it makes the best candy
Posted by a Visitor - January 07, 2011
it came out so cool
Posted by a Visitor - November 07, 2010
the best candy ever.
Posted by a Visitor - December 18, 2009
yumm candyish and delishesh
Comment Here:
Dietary Notes:
This recipe is low-sodium with 9.29mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0.04g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn, Food Color, Natural Sweeteners allergies.
  SHARE RECIPES
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2014 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home