How long do you have to pour into the molds? I have a few intricate molds that I want to make hard candy out of. Do you have time to use a glass eye dropper to fill the molds? Please & Thank you in Advance 🇨🇦
The hard candy can last for a few weeks as long as it is stored properly - wrap in plastic or store in a sealed container, keep at cool room temperature and avoid humidity.
@@emilyb_823 We recommend storing lollipops and hard candy tightly wrapped in a dry place. Heat and humidity will negatively effect hard candy. It's also important to cook your candy to the full hard-crack stage so be sure your thermometer measures temperature accurately.
Hi again! How high did you put the heat on when boiling the syrup? Like low, medium, or high? For some reason, my mixture burned before reaching 300. Thank you in advance!
Hi - The syrup can be cooked at medium to medium high heat. If your candy burned before 300 degrees F., your thermometer may not be reading accurately. To test, place thermometer in a pot of water (do not allow bulb to touch bottom of pan). Bring water to a boil and read thermometer after about 3 minutes. Temperature should read 212 degrees F. or 100 degrees C.
That will certainly work. If you want a layered look to your lollipops, you could make one batch with caramel flavor and tint it brown and then pour another layer on top that has been flavored with apple or green apple and colored either red or green. Alternately, we have a recipe on our website that uses actual caramels as a topping on green apple lollipops: www.lorannoils.com/caramel-coated-apple-suckers-r0187
We recommend hard candy be stored well wrapped (or in an airtight container) and in a cool, dry place. A refrigerator is typically too humid. Tackiness is usually caused by either undercooking the candy syrup or exposing the finished candy to too much humidity. Some people like to dust their candy pieces (not lollipops) with powdered sugar to prevent stickiness.
Hi, I live in a tropical region. As soon as my lollipops cool down, though they turn hard - it becomes very sticky. Its difficult for me to put it in a wrapper without it sticking to the edges. What can I do? Does the wrapper need to be of a certain kind? (It also sticks badly to any container I store it in, without a wrapper)
That can definitely happen, hard candy is quite sensitive to humidity. That being said, one recommendation I have is to be sure your candy thermometer is measuring temperature accurately to insure the syrup is cooked to the hard crack stage. Another suggestion is to make the candy using a powdered corn syrup which is more resistant to humidity. www.lorannoils.com/hi-sweet-powdered-corn-syrup-6045-speciality
The number of lollipops will depend on the size and volume of the mold cavity. This recipe typically fills 4 - 5 of our lollipop sheet molds (about 20 to 25 lollipops).
@@Lorannoils I’ve tried boiling them, soaking them in hottest water, soaked them in baking soda as per some google suggestions, but they just still smell like cinnamon.. this is my first trial of making candies I didn’t expect to have to buy molds for every flavor…
@@johnv9854 Hmm, perhaps someone else at LorAnn can offer a solution. Please call us at 800-862-8620 and ask to speak with Shannon, our customer service manager.
The candy you make using the recipe here will not fill the whole pan at that size, but it makes it easier to score the candy if there is some extra room along the edges.
Stickiness can happen when the candy is exposed to excess humidity. Storing hard candy well-wrapped or in an airtight container is important (never in the refrigerator). If you make break-up candy, coating the cooled candy in powdered sugar can help as well. If your hard candy started out sticky, it was probably not cooked to a high enough temperature. Hope these tips help!
I'm sorry, we do not have exact metric conversions for you. However, the recipe is pretty flexible, so even an approximate conversion would likely be fine.
The sugar syrup needs to cook to the hard crack stage which is 298 - 310 degrees F. To prevent the sugar syrup from over-cooking, we recommend taking the pot off of the burner at 300 degrees as the temperature will continue to rise, then allowing the syrup to cool slightly (until the boiling action subsides) before adding the flavoring. We have not tried placing the pan in cold water to force the cooling process, although this may work. One concern is that steam may be introduced into the candy syrup and cause the candy to be sticky.
Here is a link to a page on our website with some information about using citric acid: www.lorannoils.com/citric-acid-anhydrous-granular-6040-speciality@@earthyy2624
The candy syrup does need to be cooked to the hard crack stage - we recommend removing from heat at 300 degrees F. Have you tested the accuracy of your thermometer? It should read 212 degrees F in boiling water.
@@Lorannoils Everyone tells me, hard candy gets done at 310 and I try to reach that temp as best as I can, but the lines are small to read, so, I may need a bigger one, to read better. I haven't done the boil test, but I will try that tonight.
I like the lollipops and l didn't taste it before,but l wish l had them kind of things l would make them.💯✅- #1st child 🌭🌽🍖🍗🍔🍰🍦🍭🍫🍍🍇🍓🍅🍞🍳🍝🍕🍩🍪🍬🎂🍿🍼🍽🍴🍎🍉🍤❤️❤️❤️❤️❤️❤️❤️j.stubbs
WhiTiger You could certainly try that, but I cannot say definitively if it will be a success. If you decide to try a half batch, I suggest using a smaller pan.
Yes. As long as the molds are made for high heat applications, you can use them. We do notice the hardened candy will retain tiny bubbles with the silicon molds.
Yes, I just tried this and it did have bubbles but still cute shells. I was trying to ladle into mold but then it gets very stringy. What is the best way to fill the molds.. my pan is so heavy and awkward to pour directly from into molds.
You may want to invest in a 2-quart pan, it's a little lighter which makes it easier to dispense the candy syrup. Another option is to pour the hot syrup into a heat-proof glass measure with a spout (such as Pyrex). @@mysocialmediahub
@@mysocialmediahubhow do I fill the mold cavities clean? Every time I try the caramel starts to cool and gets too thick to make a clean fill. Any ideas?
Just please be careful with this recipe. After you get to the hard crack stage be VERY careful. If you get any of the mixture on you it can cause SERIOUS burns. I ended up with third degree burns all over my hands after transfer the liquid to a mold filler. My filler malfunctioned and spit a little bit of oil out the side and onto my hand.
You are absolutely right that caution should be taken to avoid contact with the hot sugar syrup. The video does include text that reads, "Be careful, Syrup is hot!"
When I was about 10, my mom and I were making lollipops and the bottom of the metal spoon touched the top of my hand. Needless to say it was very painful for a long time. A million years later I’m attempting to work with honey to make cough drops for Christmas gifts. I don’t know if my thermometer is too big bc it doesn’t clip on the pan (tip has guard so not to touch bottom of pan); I will be using 1cup pure honey per batch to start. I won’t be adding color but flavorings and essential oils of your brand. What is the ratio per cup?
I bought a whole lot of Lorann flavors on Amazon and most of them are truly horrible and useless. Some are very bitter and never taste like the purported flavor - eg Blackberry, Green Apple to name two off the top of my head.
![Finesse2Tymes - Pretty Ricky [Official Music Video]](http://i.ytimg.com/vi/xIoP_mhYRT0/mqdefault.jpg)
Great vid!! Thx!
How long do you have to pour into the molds? I have a few intricate molds that I want to make hard candy out of. Do you have time to use a glass eye dropper to fill the molds? Please & Thank you in Advance 🇨🇦
I know this isn’t your brand of pure oils but I didn’t know about you when I got mine aeshory Will this work for hardcandy
Question ? When it says bring to boil does it mean to turn the heat up to high heat or does it stay on medium
We recommend keeping the heat at medium.
How many days ahead of time I can make those for my baby shower trying to have a candy buffet. I love those less expense on bulk candy.
The hard candy can last for a few weeks as long as it is stored properly - wrap in plastic or store in a sealed container, keep at cool room temperature and avoid humidity.
Thank you for your quick response
@@Lorannoils hi, my hard candy started to melt. What can I use to give it more long lasting shelf life?
@@emilyb_823 We recommend storing lollipops and hard candy tightly wrapped in a dry place. Heat and humidity will negatively effect hard candy. It's also important to cook your candy to the full hard-crack stage so be sure your thermometer measures temperature accurately.
Hi again! How high did you put the heat on when boiling the syrup? Like low, medium, or high? For some reason, my mixture burned before reaching 300. Thank you in advance!
Hi - The syrup can be cooked at medium to medium high heat. If your candy burned before 300 degrees F., your thermometer may not be reading accurately. To test, place thermometer in a pot of water (do not allow bulb to touch bottom of pan). Bring water to a boil and read thermometer after about 3 minutes. Temperature should read 212 degrees F. or 100 degrees C.
How do you get the molds to release the lollipops. I even oiled mine and still they stuck
I want to make Carmel apple lollipops using your oils. Do I need to make two separate mixtures then combine together?
That will certainly work. If you want a layered look to your lollipops, you could make one batch with caramel flavor and tint it brown and then pour another layer on top that has been flavored with apple or green apple and colored either red or green. Alternately, we have a recipe on our website that uses actual caramels as a topping on green apple lollipops: www.lorannoils.com/caramel-coated-apple-suckers-r0187
Possible knowledge of the amounts of grams .. Thanks
What size pan do you recommend to avoid boiling over?
For this size recipe, we recommend a 2 quart saucepan. A pan with a heavy bottom (good quality) is best.
Can these oils be used to flavor simple syrups? It'd save me on Starbucks.
When storing is refrigerated not allowed? And also how do you avoid having tacky candy?. Thanks!
We recommend hard candy be stored well wrapped (or in an airtight container) and in a cool, dry place. A refrigerator is typically too humid. Tackiness is usually caused by either undercooking the candy syrup or exposing the finished candy to too much humidity. Some people like to dust their candy pieces (not lollipops) with powdered sugar to prevent stickiness.
Great video...I was looking at your flavourings on Amazon.. so when I buy the various flavour bottles (3.7ml)you use one per batch???
Yes, that is correct. For the recipe in the video we suggest adding one 3.7ml bottle (about 1 teaspoon) of LorAnn Super Strength flavor per batch.
Can u make candy fruit with the hard candy mix
Hi! What brand kind of corn syrup did you use? In addition, does different corn syrup brand matter in making these candy? Thank you in advance!
We typically use Karo syrup, but the brand doesn't matter as long as it's the light corn syrup.
@@Lorannoils Thank you so much!
Hi, I live in a tropical region. As soon as my lollipops cool down, though they turn hard - it becomes very sticky. Its difficult for me to put it in a wrapper without it sticking to the edges. What can I do? Does the wrapper need to be of a certain kind? (It also sticks badly to any container I store it in, without a wrapper)
That can definitely happen, hard candy is quite sensitive to humidity. That being said, one recommendation I have is to be sure your candy thermometer is measuring temperature accurately to insure the syrup is cooked to the hard crack stage. Another suggestion is to make the candy using a powdered corn syrup which is more resistant to humidity. www.lorannoils.com/hi-sweet-powdered-corn-syrup-6045-speciality
The quantity of powdered corn syrup please
How many lollipops did you make from this measurements?
The number of lollipops will depend on the size and volume of the mold cavity. This recipe typically fills 4 - 5 of our lollipop sheet molds (about 20 to 25 lollipops).
what is the best method to clean the molds to get rid of any oils left behind? I cannot get the cinnamon smell off my molds..
Try soaking the molds in hot, soapy water or even using a little dishwasher detergent for the soak.
@@Lorannoils I’ve tried boiling them, soaking them in hottest water, soaked them in baking soda as per some google suggestions, but they just still smell like cinnamon.. this is my first trial of making candies I didn’t expect to have to buy molds for every flavor…
@@johnv9854 Hmm, perhaps someone else at LorAnn can offer a solution. Please call us at 800-862-8620 and ask to speak with Shannon, our customer service manager.
Corn syrup, corn syrup everwhere
I also use the recipe to pour onto a sheet pan, harden and crack and dust pieces with powdered sugar.
Perfect!
Why dust with powder sugar?
What size baking tray do you guys recommend for this recipe
I typically use a full sheet pan.
@@Lorannoils lol. But like an 8x12 or a certain size?
@@Deadman3RIP A full sheet pan is about 13” x 18”
The candy you make using the recipe here will not fill the whole pan at that size, but it makes it easier to score the candy if there is some extra room along the edges.
How do i prevent my mixture turning yellow?
Any advice on preventing stickiness ?
Stickiness can happen when the candy is exposed to excess humidity. Storing hard candy well-wrapped or in an airtight container is important (never in the refrigerator). If you make break-up candy, coating the cooled candy in powdered sugar can help as well. If your hard candy started out sticky, it was probably not cooked to a high enough temperature. Hope these tips help!
Thank you for the tip. Trying them out with your molds and flavourings.
Does anyone actually have a UK measurement for this, because there is so many different conversions for the weights all over the internet
I'm sorry, we do not have exact metric conversions for you. However, the recipe is pretty flexible, so even an approximate conversion would likely be fine.
Do you need the ingredient that was stated before the food coloring
Food coloring is the only optional ingredient. All other ingredients are necessary to make flavored hard candy.
the oil is the flavoring without a flavor it will just be sweet
@@mysocialmediahub Yes. That is correct.
Where did you get the molds from?
Hello Oceana - We sell the molds on our website. www.lorannoils.com
You can also pick up molds at most craft stores like hobby lobby, Michael’s, Joanne’s, and amazon if you prefer as well
Can you go to 300-310 and then dip it in cold water or just 300 and let it cool?
The sugar syrup needs to cook to the hard crack stage which is 298 - 310 degrees F. To prevent the sugar syrup from over-cooking, we recommend taking the pot off of the burner at 300 degrees as the temperature will continue to rise, then allowing the syrup to cool slightly (until the boiling action subsides) before adding the flavoring. We have not tried placing the pan in cold water to force the cooling process, although this may work. One concern is that steam may be introduced into the candy syrup and cause the candy to be sticky.
LorAnn Oils okay thank you
LorAnn Oils when i add the flavoring after it stops boiling, can i also put citric acid with it? I like my candies to have a sourish tint to it C:
Here is a link to a page on our website with some information about using citric acid: www.lorannoils.com/citric-acid-anhydrous-granular-6040-speciality@@earthyy2624
My hard candy gets very chewy. I cook it till around 308... What temp stops it from being chewy?
The candy syrup does need to be cooked to the hard crack stage - we recommend removing from heat at 300 degrees F. Have you tested the accuracy of your thermometer? It should read 212 degrees F in boiling water.
@@Lorannoils Everyone tells me, hard candy gets done at 310 and I try to reach that temp as best as I can, but the lines are small to read, so, I may need a bigger one, to read better. I haven't done the boil test, but I will try that tonight.
To fund 1kg hard candy how much KG suger and light corn syrup .
I am sorry, I do not know the answer in kg.
When lemon salt is applied in the mixture .. أنا مصري
Aamekaa
I use a 3.5 qt sauce pan
Does your recipe use 2 cups of sugar, or do you make a larger batch?
2c
A 2 quart saucepan will work well for a batch of candy this size.@@mysocialmediahub
I like the lollipops and l didn't taste it before,but l wish l had them kind of things l would make them.💯✅- #1st child 🌭🌽🍖🍗🍔🍰🍦🍭🍫🍍🍇🍓🍅🍞🍳🍝🍕🍩🍪🍬🎂🍿🍼🍽🍴🍎🍉🍤❤️❤️❤️❤️❤️❤️❤️j.stubbs
Wow, 65 likes and 0 Dislikes!
Can I split a batch in half? I don't need as much as one whole batch makes and the candy would make.
WhiTiger You could certainly try that, but I cannot say definitively if it will be a success. If you decide to try a half batch, I suggest using a smaller pan.
Thank you!!! I can't wait to try this with the new LorAnn oils I recently received.
How many lollipops does this recipe make
The number of lollipops will vary depending on the mold you select.
Can we use real juice
Using real juice is not a technique we have tried.
reply din api..?
can i use silicon molds n plastic molds
which are already i have
Yes. As long as the molds are made for high heat applications, you can use them. We do notice the hardened candy will retain tiny bubbles with the silicon molds.
Yes, I just tried this and it did have bubbles but still cute shells. I was trying to ladle into mold but then it gets very stringy. What is the best way to fill the molds.. my pan is so heavy and awkward to pour directly from into molds.
You may want to invest in a 2-quart pan, it's a little lighter which makes it easier to dispense the candy syrup. Another option is to pour the hot syrup into a heat-proof glass measure with a spout (such as Pyrex). @@mysocialmediahub
both good ideas, thank you... I just ordered horehound and would like to mold cough drops.
@@mysocialmediahubhow do I fill the mold cavities clean? Every time I try the caramel starts to cool and gets too thick to make a clean fill. Any ideas?
reply please
Just please be careful with this recipe. After you get to the hard crack stage be VERY careful. If you get any of the mixture on you it can cause SERIOUS burns. I ended up with third degree burns all over my hands after transfer the liquid to a mold filler. My filler malfunctioned and spit a little bit of oil out the side and onto my hand.
You are absolutely right that caution should be taken to avoid contact with the hot sugar syrup. The video does include text that reads, "Be careful, Syrup is hot!"
When I was about 10, my mom and I were making lollipops and the bottom of the metal spoon touched the top of my hand. Needless to say it was very painful for a long time. A million years later I’m attempting to work with honey to make cough drops for Christmas gifts.
I don’t know if my thermometer is too big bc it doesn’t clip on the pan (tip has guard so not to touch bottom of pan); I will be using 1cup pure honey per batch to start. I won’t be adding color but flavorings and essential oils of your brand. What is the ratio per cup?
I bought a whole lot of Lorann flavors on Amazon and most of them are truly horrible and useless. Some are very bitter and never taste like the purported flavor - eg Blackberry, Green Apple to name two off the top of my head.