Hard Candy

Flavorah Concentrates for Hard Candy

Hard candy requires flavorings that can withstand the extreme temperatures of sugar cooking, and Flavorah concentrates are formulated to be heat-stable for exactly this purpose. The potent formula delivers bold flavor even after the high-heat cooking process, and the concentrated dosing means minimal added liquid so your candy sets properly.

Recommended Usage Rates

• Hard candy: 0.25-0.75% by weight (typical 0.5%)
• Lollipops: 0.25-0.5%
• Candy drops: 0.3-0.75%
• Oil-soluble concentrates are preferred for clearest results, though water-soluble works as well

Technique

Cook your sugar mixture to the hard crack stage (300-310F). Remove from heat and allow the temperature to drop below 300F before adding Flavorah concentrate and food coloring. Stir quickly and evenly, then pour into molds or onto a silicone mat. Adding concentrate at the end of the cook preserves the most flavor, since prolonged exposure to high heat can diminish volatile compounds. Work quickly as the candy sets fast.

Recipe Ideas

• Watermelon lollipops: add Flavorah Wild Melon at 0.5% with green coloring for a summer treat
• Cinnamon hard candy: add Flavorah Cinnamon at 0.3% with red coloring for a classic spicy candy
• Root beer barrels: add Flavorah Root Beer at 0.5% for a nostalgic candy shop favorite
• Honey lemon drops: blend Flavorah Lemon at 0.3% and Flavorah Honey at 0.2% for a soothing throat candy

Hard candy is a high-temperature application. Always add flavoring at the very end of cooking to preserve maximum flavor intensity.