Whether you’re stocking a candy dish, filling Halloween treat bags, or just looking for a fun fall activity, making candy from scratch is surprisingly approachable. With a handful of pantry ingredients and a little patience, you can create hard candies and chewy gummies in nearly any flavor, shape, and color. Try seasonal flavors like apple and cinnamon, or stick with nostalgic favorites like cherry, orange, and strawberry. Cleanup is easier than you might expect, too; most leftover sugar residue dissolves with a soak in hot water, making sticky pots and utensils a breeze to wash. Once you master the basics, you’ll have an easy homemade sweet treat that’s perfect for holiday gatherings or gifting throughout the season.
Hard Candies
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/3 cup light corn syrup
- 1/2 teaspoon candy flavoring
- 1 to 3 drops gel or liquid food coloring
- Powdered sugar or cornstarch for dusting (optional)
Instructions
- Lightly dust a parchment-lined baking pan with powdered sugar or cornstarch, or lightly grease a silicone candy mold with neutral cooking spray. Do not use a glass pan, as the sudden temperature change can cause cracking.
- In a saucepan, combine sugar, corn syrup, and water. Stir over low heat until sugar has completely dissolved.
- Increase the heat to medium-high and bring to a boil. Do not stir the sugar during this process. If sugar crystals begin to form on the sides of the pan, brush them down with a wet pastry brush.
- Attach a candy thermometer to the pan and continue boiling until the syrup reaches 300 to 310°F, the hard-crack stage.
- Remove the pan from the heat and quickly stir in the food coloring and candy flavoring until everything is evenly combined.
- Immediately pour the candy into the prepped pan or silicone mold.
- Allow the candy to cool completely at room temperature, about 30 minutes. Avoid refrigerating, as condensation can make the candy sticky.
- Remove the candy from the mold or break the sheet into bite-sized pieces. To help prevent sticking, lightly toss the pieces with a small amount of powdered sugar or cornstarch. Store candies in an airtight container at room temperature.
Gummy Candy (Two Ways)
Quick and Easy Jell-O Gummies
Ingredients
- 1 (3-ounce) package flavored Jell-O
- 1/4 cup cold water
- 1/4 cup boiling water
- 2 1/2 teaspoons unflavored gelatin (1 package)
Instructions
- Sprinkle unflavored gelatin evenly over cold water and let it sit for about five minutes to bloom, or absorb the liquid.
- Dissolve the Jell-O in the boiling water, stirring until completely smooth.
- Pour the warm Jell-O mixture over the bloomed gelatin and stir until fully dissolved.
- Pour into silicone molds or a lightly greased shallow dish.
- Refrigerate for 30 to 45 minutes, or until firm. Store gummies on the counter for five to seven days or in the refrigerator for up to three weeks.v
Real Fruit Juice Gummies
Ingredients
- 1/2 cup 100% fruit juice
- 5 teaspoons unflavored gelatin (2 packages)
- 1 tablespoon honey or corn syrup (optional for additional sweetness)
- 1 teaspoon lemon or lime juice (optional for a tangier flavor)
Instructions
- If using fresh fruit juice, strain it first. In a small saucepan, stir together the juice, sweetener, and lemon or lime juice.
- Sprinkle gelatin evenly over the juice and let it sit for about five minutes to bloom, or absorb the liquid.
- Over medium heat, slowly bring the mixture to a simmer, stirring until gelatin is completely dissolved. Do not boil.
- Remove from heat and pour into silicone molds or a lightly greased shallow dish.
- Refrigerate for 30 to 45 minutes, or until firm. Store gummies on the counter for five to seven days or in the refrigerator for up to three weeks.
For a Chewier Texture
Fresh gummies are soft and jelly-like. For a firmer bite, arrange the gummies in a single layer on a parchment-lined tray and let them air-dry uncovered at room temperature for 12 to 24 hours, turning them halfway through if desired.
For a Sour Gummy
Toss the finished gummies with a mixture of 1/2 teaspoon of citric acid and 3 teaspoons of granulated sugar to give them a sour coating.
Photograph by Isabel Hyde
