Rock Candy is such a fun treat to make and eat for holidays, parties, or any fun occasion. Learn how to make Rock Candy at home for something special to share with the family. I chose to make a blue raspberry candy, but you can make any color or flavor you like with this quick-and-easy homemade Rock Candy!
Rock Candy
Making rock candy is surprisingly easy! I never thought I’d end up making my own candy, but this little DIY was so much fun. I wanted to make blue candy in honor of the Breaking Bad finale, and this recipe was just the thing.
It’s so simple to make a sheet of this hard candy and then break it into pieces. It’s up to you: make larger pieces, or crush it up small, so it looks more like traditional rock candy.
I made blue raspberry candy (which is a great flavor and color combo), but you can choose any color or flavor you want with this rock candy recipe. Follow the same simple method, and add in your preferred flavor extract and food coloring.
Making this rock candy at home is such a fun experience and it is a really cool party treat! Both kids and adults love this stuff!
Why You’ll Love this Homemade Rock Candy:
- FUN AND DELICIOUS: Kids of all ages will have fun making it, and everyone will be happy to help eat it!
- CUSTOMIZABLE: Any color, any flavor you like!
- QUICK: Less than an hour and it’s ready. (Much faster than traditional Rock Candy!)
Rock Candy Ingredients
- Water
- Sugar
- Light Corn syrup
- Flavoring extract (any flavor you want)
- Food Coloring (any color)
You can choose any color and flavor combination you like!
- Make green candy for St. Patty’s Day (with lime or sour flavor).
- Make orange and black rock candy for Halloween parties.
- Make red strawberry candy for summer days.
- Or just make your favorite flavor and color combo!
How to Make Rock Candy
This easy recipe shows you how to make rock candy sheets in about an hour. It’s a fast way to make it, and you can make any color or flavor with this method.
- Mix the ingredients together, and boil to reach 300 degrees F.
- Remove from heat and let it cool just until bubbles stop breaking at the surface and pour it onto a baking sheet (lined with foil and non-stick spray).
- Once it has completely cooled and hardened (about 30-45 minutes), you can break it apart and eat!
How long does it take to make rock candy?
With this method, making rock candy takes only 20 minutes, plus cooling time (usually 30-45 minutes for it to harden).
How do you break up hard candy sheets?
- To turn the sheet of candy into small pieces, it’s easiest to use a metal mallet (like a meat tenderizer). Just hit the sheet with it until it breaks into pieces.
- If you want to make it look more like rock candy, place those pieces into a bag, and use a rolling pin to crush them up even smaller.
How do you stop Rock Candy from sticking together?
Place the candy pieces into a resealable bag, pour in some powdered sugar, and shake it up to coat the candy. Do this before storing, and they won’t stick!
The great thing about hard candy is that it really lasts! Well, assuming you don’t eat it all.
- Place the candy in an airtight container to store it. (Try the powdered sugar tip above.)
- Store it at room temperature, ideally in a pantry or cupboard where it’s slightly cooler.
- You can keep it for weeks!
Why isn’t my candy hardening?
If your candy doesn’t harden, even after sitting for a long time (it should only take 45 minutes, not much longer), it might be that your liquid never got hot enough.
It’s important that the temperature reaches 300°F while cooking the syrup. And the best way to make sure it gets hot enough is to use a candy thermometer to check. This is not the time for guessing!
This was such a fun recipe to make! I can’t wait to make different colors and flavors for holiday parties, and it will be a fun thing to make for kids’ parties.
More Easy Dessert Recipes
- Candy Rice Krispy Treats
- Gingerbread House White Chocolate Bark
- Fantasy Fudge Recipe
- Crockpot Turtle Candy
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Rock Candy
Ingredients
- ½ cup water 114 grams
- ¾ cup light corn syrup 234 grams
- 2 cups granulated sugar 400 grams
- 2 teaspoons flavoring extract 8 grams (I chose raspberry, but there are lots of flavors to choose from!)
- Food coloring optional (I used blue, but use any color!)
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Mix all ingredients together in a medium saucepan set over medium heat.½ cup water, ¾ cup light corn syrup, 2 cups granulated sugar, 2 teaspoons flavoring extract, Food coloring
- Stir until boiling. Once the liquid begins to boil, do not stir until finished.
- While the candy comes to a boil, line a baking sheet with aluminum foil and spray the foil with nonstick spray. Set aside.
- Once boiling, place a candy thermometer in the liquid and monitor closely. when the liquid reaches 300°F, take off the heat and set aside.
- Allow the mixture to cool until the bubbles quit breaking at the surface of the liquid.
- Pour liquid onto the prepared baking sheet.
- Allow to cool until fully hardened. Then, break apart to the size desired.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- TIP: I had a reader comment that a great way to keep them from sticking is shaking them in powdered sugar before sealing in an airtight container. GENIUS!
- To turn the sheet of candy into small pieces, it’s easiest to use a metal mallet (like a meat tenderizer). Just hit the sheet with it until it breaks into pieces.
- If you want to make it look more like rock candy, place those pieces into a bag, and use a rolling pin to crush them up even smaller.
- If your candy doesn’t harden, even after sitting for a long time (it should only take 45 minutes, not much longer), it might be that your liquid never got hot enough. It’s important that the temperature reaches 300°F while cooking the syrup.
Nutrition Information
It might be because I used Dark corn syrup by accident, and because I used vanilla to flavor it, but my rock candy don’t taste great. It sticks to my teeth and tastes gross, but I admit, it might be because of me.
I do think dark corn syrup could be the culprit here! It imparts a much stronger molasses-y flavor which can become unpleasant and even bitter. As for the stickiness, make sure you’re using a properly-calibrated candy thermometer and getting the sugar up to 300°F (the hard crack stage). It sounds like your sugar may have only made it to the soft crack stage!
First attempt and I think they came out great! Sadly didn’t realize I didn’t have more sugar on hand and only made 3 flavors – watermelon, root beer, and cherry and then ran out. Next time I’ll make grape and peppermint, and maybe raspberry! Cheap candy thermometer off Amazon worked like a charm!
Wow, that looks perfect, Christine!
After cooled, rock candy is not sticking together, but doesn’t crunch the way I remember when I was a kid. It gets stuck in my teeth and has been kind of not fun eating it. Any tips to making this crunchier? Temp came up to 300 and reached the crack stage.
Hmm, it sounds like a humidity issue. Sometimes if your kitchen is humid, not enough water cooks off and the candy can set a bit soft. I would try reducing the water in the recipe to 1/4 cup and make sure to let it cool at room temperature, not in the refrigerator!
Made this today and the kids love it.. I personally will add more flavoring last time as I made strawberry and it’s kind of bland
I’m sorry this didn’t turn out quite as you hoped, Emily! Hopefully the next batch will be better with more flavoring. It looks great!
So what are the measurements??? I never did see them in this article/recipe? 🤗
If you scroll all the way to the bottom, you can see the measurements on the recipe card!
Can you use Kool-aid to flavor it? I know some recipes for the crystals say you can. Thanks.
I have not personally tried this, but if I were to, I would replace some of the granulated sugar with Kool-Aid. If you try it, let me know how it goes!
I used Kool-Aid mix to flavor this a few times. Just use the same amount in grams as she has listed in the recipe!
I use 1 package of dry kool-aid per recipe.
I don’t think I got it hot enough (the thermometer capped out at 250 so I didn’t know when it reached 300) so it’s not solid, are there any ways I can get it solid? Or do I have to heat it up again and get a new thermometer
Sugar is very finicky, and I find that an accurate thermometer is the best way to ensure it is the right consistency. It sounds like your sugar only made it to the hard ball stage! Definitely pick up a candy thermometer, which will go up above 300°F.
Made this recipe with my friend Walter.
Our friends from Mexico loved it!
JESSE WE NEED TO COOK JESSE
Yo Mr. White, this is good stuff
Made this with my kiddos and they definitely enjoyed it and so did I.
So happy to hear that!