Originally Posted November 3, 2009. Updated 1/18/2021
so, this recipe is identical like to my recipe for Candy Apples … well, away from the apples and citric acidic, anyhow !
Reading: Homemade Jolly Rancher Candies
The ingredients and proficiency for making the candy syrup are by and large the like – it ‘s the addition of citric acid, and what you do with the mellow boodle that makes the difference .
There are two main ways to shape your candies – the easiest direction is to pour the sugarcoat into a bake sheet that ‘s been organize with butter or parchment newspaper, then score it when it ‘s still hot, but cool adequate to handle .
The second way is to use silicone hard sugarcoat molds, such as those you can find on Amazon .
I like to pour the hot candy assortment into a glass measuring cup to pour into the molds, but some people prefer to spoon it .
Either way, have some fun with it, just not excessively much fun – melted sugar burns are no joke !
Some Notes on The Flavouring
Flavour Extract vs Flavour Oil
The flavorer you use is what makes your candy taste like sugarcoat … so it will absolutely affect how dependable to the generator material your homemade Jolly Ranchers turn out .
There are two main types of flavouring you can use for your Candy Apples :
Flavour Extract – This is the stuff you can buy at the grocery storehouse, normally McCormick sword. You can normally find some good basic flavours that ’ ll workplace – Cherry, Orange, Lemon, Grape, Banana, etc. These don ’ metric ton taste precisely like Jolly Ranchers, but can be very well if you can ’ t get season anoint .
Flavour Oil – This stuff – Lorann anoint is the gold standard – is a bite hard to come by, but can normally be found at your local coat or candy making issue store. It comes in a LOT more flavours than grocery store storehouse extracts do, so you can actually have fun with it !
We used boo, yellowish pink, green apple, and grape oils for this batch, and they were all QUITE accurate to the source material !
note : spirit oils are much more reduce than extracts .
Citric acid is available from home brew stores, can sometimes be found in canning sections of grocery stores, and is promptly available on Amazon – you can buy some here !
A little citric acid goes a retentive way, so if you ’ re bribe it specifically for this recipe, expect to have a batch left over .
never concern, there are other recipes you can use it in, veracious here on the blog !
Homemade Wine Slush Mix, Fuzzy Peach Cocktail, and Homemade Beep Drink are all great ways to use your citric acid !
Colouring Your Homemade Jolly Ranchers
While you can use grocery store food colouring for this, I prefer to use a courteous quality gel based coloring material, such as Americolor ( what I used when I was in the USA ), or ChefMaster ( Which is the option more readily available here ! )
You can use the grocery store fluid food colouring if you like – it ’ ll just take a bite more of it, and the colours won ’ thymine be as elastic / accurate .
How to Make Multiple Flavours in One Batch
If you ’ d like to get more than one relish out of the batch, divide the citric acid and flavorer into however many flavours you ’ rhenium take. I like to mix them correct in the measurement cup, so they ’ re cook to pour immediately .
Keep in thinker that you need to work fast, and with every extra flavor you ’ rhenium working with, that ’ s valuable prison term you ’ re misplace .
If you ’ re doing determine candies in multiple flavours, I recommend having a line pan ready, as your sugarcoat is likely to start setting up before you can get it all poured .
It ’ sulfur good to have somewhere to dump the set up candy, if it ’ s not going to make it to the mildew !
If you ’ re looking at doing more than 2 flavours from one batch, I highly recommend skipping the molds altogether, and just doing poured candy .
How to Make Homemade Jolly Rancher Candy
Candy Making Preparation
Before you get started with making the boil sugar mix, you ’ ll want to have everything in position .
What this means depends on which way you ’ ra dealing with the candy .
Molded Hard Candy
– dress your molds on cookie sheets or another supportive sour surface .
– shuffle your flavorer and citric acid in concert with some food color, have the concoction in slowly reach .
– Have a heat dependable measure cup within easy reach – this will help you get the sugarcoat into the molds .
Free Form Hard Candy
– line a couple baking sheets with parchment newspaper, set aside .
– mix your season and citric acerb together with some food color, have the assortment in easily reach .
Make the Homemade Jolly Ranchers Candy
In a heavy saucepan, compound carbohydrate, corn syrup, and urine .
Stir well, bring to a churn on average or medium-high heat. Affix candy thermometer to pan .
Boil assortment, stirring occasionally, until it reaches 310 degrees .
Remove from heat, cursorily stimulate in food color, flavorer, and citric acid .
Stir concoction until it stops boiling, and most of the “ bubbles ” disappear – this will minimize texture in your finished candies .
If Making Molded Jolly Ranchers
Pour your sugarcoat into a heat safe measurement cup .
carefully pour molten candy into mold cavities .
Allow to amply cool and harden before unmolding .
If Making Free Form Jolly Rancher Candy
carefully pour dissolve sugarcoat into prepare cookie sheet. Allow to cool until still very warm to the touch, slenderly ductile, and firm ( not brittle ) .
Turn slab of sugarcoat out onto a cutting board, taking worry not to stretch it .
Using a large knife, score candy slab into rows about 1″ aside. Turn slab 90 degrees, and score again – ½″ for long cheeseparing candies, 1″ for public square ones .
Working quickly, cut all the way through the candy slab along the score lines, separating candies into rows, then individual candies .
You will need to have all of your cutting done while the sugarcoat is hush reasonably affectionate and ductile, or it could shatter when you attempt to cut it .
A Note on Cleanup
The sugarcoat will harden much faster than you can deal with it, so expect some cleanup. It ’ s playfulness, it makes tasty Candy … but it ’ s a big mess, besides !
moisture and heat are your friends. Soak everything in the hottest water you can, before washing. This will dissolve the sugar out, and makes it a lot easier to clean up !
A Note on Storage
Hard candy is very hydrophilic – it pulls moisture out of the air, and absorbs it .
This will result in muggy or “ sweaty ” sugarcoat – you ’ ll want to either wrap them individually, or keep them sealed in an airtight container
Share the Love!
Before you dig in, be sure to take some pics of your handicraft ! If you Instagram it, be sure to tag me – @ CelebrationGenerationCA – or post it to My Facebook Page – so I can cheer you on !
besides, be indisputable to subscribe to my free monthly electronic mail newsletter, so you never miss out on any of my nonsense .
well, the published nonsense, anyhow !
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Homemade Jolly Rancher Candy
Homemade Jolly Rancher Candy is sweet, a bit tart, and easy to make. Choose your own flavours and colours to customize it as you like!
– about 1.5 Lbs of Candy
Candy Thermometer Square Candy Mold Baking Sheet parchment Paper
- 3 cups Granulated carbohydrate
- 1 ½ cups Corn Syrup
- ¾ cup water
- several drops food coloring*
- 1 tablespoon LorAnn Flavour Oils or 2 tablespoon flavor press out of choice )
- 2 teaspoon Citric Acid Powder
Line a baking sheet with parchment paper, if you’re not using a mold. Set aside.
- In a heavy saucepan, trust boodle, corn syrup, and water. Stir well, bring to a boil on culture medium or medium-high heat. Affix candy thermometer to pan .
Boil mixture, stirring occasionally, until it reaches 310 degrees.
- Remove from heat, promptly raise in food color, flavorer, and citric acid. Stir assortment until it stops boil, and most of the “ bubbles ” vanish – this will minimize texture in your finish candies .
If using a Mold:
Carefully pour molten candy into into mold cavities.
Allow to fully cool and harden.
If using a Cookie Sheet:
- cautiously pour melt sugarcoat into disposed cookie sheet. Allow to cool until still very warm to the touch, slenderly ductile, and firm ( not brittle ) .
Turn slab of candy out onto a cutting board, taking care not to stretch it. Using a large knife, score candy slab into rows about 1″ apart. Turn slab 90 degrees, and score again – ½″ for long skinny candies, 1″ for square ones.
- Working cursorily, cut all the manner through the candy slab along the score lines, separating candies into rows, then individual candies. You will need to have all of your cutting done while the sugarcoat is still reasonably warmly and ductile, or it could shatter when you attempt to cut it .
Hard candy is very hydrophilic – it pulls moisture out of the air, and absorbs it. This will result in sticky or “sweaty” candy – you’ll want to either wrap them individually, or keep them sealed in an airtight container