Creating Edible Wedding Rings: Hard Tack Candy

Hard tack candy, also known as rock candy, is a vintage treat that's easier to make than you might think. This homemade hard candy is made by boiling sugar to the point of hard crack stage or hard ball stage, which is between 290-300º Fahrenheit. With just a few simple ingredients and a bit of patience, you can create a delicious and colourful treat that's perfect for weddings, holidays, or any other special occasion. In this guide, we'll walk you through the process of making hard tack candy wedding rings, from gathering the right ingredients to cutting and packaging your candy creations. So, get ready to roll up your sleeves and release your inner candy maker!

Choosing your ingredients

The ingredients you will need to make hard tack candy are fairly straightforward. The base of the candy is granulated sugar, which is heated to a high temperature to achieve the desired hard texture. To prevent the sugar from crystallising, you will need to add light corn syrup (Karo syrup) to the mix. Water is also required to dissolve the sugar and syrup, creating the right consistency for your candy mixture.

Once you have the base of your candy ready, you can get creative with flavours and colours. For flavouring, you can use extracts or oils. Oils are much stronger than extracts, so you will need to use less. Popular flavours include peppermint, cinnamon, butter rum, spearmint, grape, cherry, cotton candy, lemon, orange, and wintergreen.

To create vibrant, eye-catching treats, add a few drops of food colouring to your mix. You can match your candy's colour to its flavour (e.g. red for cherry or purple for grape) or get creative and make candy that matches a theme, such as red and green for Christmas or pastels for Easter.

Finally, you will need some confectioners' sugar to dust your candy and prevent the pieces from sticking together.

Mixing the syrup

To make the syrup for hard tack candy, you will need granulated sugar, water, and light corn syrup (Karo syrup). Some recipes also call for white Karo syrup. You will also need a sturdy, deep, non-reactive pot and a wooden spoon or silicone spatula for mixing.

Begin by lining a large cookie sheet with parchment paper. Set this aside.

Next, place your pot on medium heat and add your sugar, water, and corn syrup. Attach a candy thermometer to the side of the pot, ensuring that it does not touch the bottom. Stir the mixture gently until the sugar melts and becomes smooth.

Once the mixture reaches around 200 degrees Fahrenheit, it will begin to bubble up over the pot. Continue heating until it reaches 212 degrees Fahrenheit (the boiling point). At this point, stop stirring. The mixture will continue to bubble and rise, so watch it carefully and remove it from the heat if it begins to overflow.

Once the bubbles have subsided, return the pot to medium heat. Do not stir the mixture again. Allow it to continue boiling until the syrup reaches 260 degrees Fahrenheit. At this temperature, carefully add in your desired food colouring. Do not stir the mixture, as the bubbles will disperse the colour.

Continue heating the syrup until it reaches 300 degrees Fahrenheit. Then, turn off the heat and remove the pot from the burner. Allow the mixture to stand for about 20 seconds, then carefully add your chosen flavouring or oil. Stand back when pouring it in, as it will release steam.

Now, you can stir the mixture to evenly disperse the flavouring/oil.

Heating the mixture

Start by combining the granulated sugar, water, and light corn syrup (Karo syrup) in a deep, heavy pot or saucepan. Use a wooden spoon or silicone spatula to gently stir the mixture until the sugar dissolves and it forms a smooth liquid. It's important to stop stirring once the mixture reaches the boiling point, which is around 212 degrees Fahrenheit.

As the mixture continues to heat, you'll notice that it starts to bubble and rise. This is normal, but it requires careful monitoring. Keep a close eye on it to prevent boiling over. If it does overflow, don't panic. Simply remove the pot from the heat until the bubbles subside, then carefully return it to the burner.

Let the mixture continue to boil without stirring. You may experience a brief period where the boiling seems to pause; this is due to the water evaporating from the syrup. The syrup will bubble and thicken as the temperature increases.

When the mixture reaches 260 degrees Fahrenheit, it's time to add the food colouring. Stand back and carefully pour it into the pot, as it may sizzle and bubble. Avoid the urge to stir, as the bubbles will naturally disperse the colour throughout the mixture.

Continue heating the mixture until it reaches the critical temperature of 290-300 degrees Fahrenheit, which is known as the "hard crack" stage. This temperature range is essential for the candy to harden properly. Don't rush this process, and ensure it reaches at least 290 degrees.

Once the desired temperature is achieved, remove the pot from the heat. Wait for about 20 seconds, then carefully add the flavouring oil or extract. Stand back during this step, as the hot mixture may release steam. Now, give the mixture a final stir to evenly disperse the flavour.

Remember, heating the mixture is just one part of the candy-making process. For the full recipe and additional tips, refer to the sources provided.

Adding colour and flavour

First, you need to choose your colours and flavours. You can use liquid food colouring, gel food colouring, or even natural dyes such as beetroot or turmeric. For flavouring, it is recommended to use oils rather than extracts, as they are more concentrated and will give a stronger taste. Common flavours include peppermint, cinnamon, butter rum, spearmint, grape, cherry, and lemon, but you can choose any flavour you like.

Once your sugar mixture has reached the desired temperature (around 280-300°F), you can start adding the colouring and flavouring. Remove the mixture from the heat and carefully stir in a few drops of food colouring at a time until you achieve the desired colour. Then, add your flavouring oil—about half a teaspoon should be enough, but you can adjust the amount to your taste. Stir well to ensure the colour and flavour are evenly distributed throughout the mixture.

At this point, you need to work quickly as the mixture will start to cool and harden. Pour the hot candy mixture onto your prepared baking sheet or silicone mat. If using a baking sheet, make sure it is lined with parchment paper and lightly greased to prevent sticking. Allow the candy to cool until it is safe to handle, then use scissors or a pizza cutter to cut it into small pieces. You can also score the candy with a knife and break it into pieces once it has completely cooled.

Finally, to prevent the pieces from sticking together, toss them with a small amount of powdered sugar or place them in a bag with powdered sugar and shake to coat. Your colourful, flavourful hard tack candy is now ready to be enjoyed or packaged as gifts!

Shaping the candy

Step 1: Prepare Your Tools and Work Surface

Before you begin cooking the candy mixture, it is crucial to have all your tools and pans/silpat nearby and ready to go. The candy-making process is time-sensitive, and once the syrup is poured, you will have only a few minutes to cut and shape the candy before it starts to cool and harden. Therefore, it is essential to have everything you need within easy reach.

Step 2: Pour the Hot Syrup

Once your syrup reaches the desired temperature of 300°F, remove the pot from the heat and carefully stir in your chosen flavouring and oil. Then, quickly and carefully pour the hot syrup onto your prepared work surface. You can use a marble countertop, a cake pan, or a silpat. Just make sure your surface can withstand temperatures above 300°F. Also, ensure your surface is covered with a light dusting of non-stick cooking spray to prevent the candy from sticking.

Step 3: Cut the Candy

Give the syrup just a few seconds to start cooling, about 15 to 30 seconds. Then, using a pizza cutter or scissors, begin cutting the candy into your desired shapes. You can create semi-symmetrical squares or small, irregular pieces. Work quickly, as the candy will start to harden within minutes.

Step 4: Let the Candy Cool Completely

Once you have cut the candy into your desired shapes, let it cool completely. This step is crucial, as handling the candy before it has fully hardened can result in burns or cuts.

Step 5: Break Apart and Dust the Candy

After the candy has cooled, carefully break apart any pieces that are stuck together. Then, place the candy pieces into a ziplock bag and add about 1/2 teaspoon of confectioners' sugar or powdered sugar. Toss the bag gently to coat the candy pieces lightly with the sugar. This step will prevent the candy from sticking together.

Tips for Shaping the Candy:

• Work quickly: As mentioned earlier, the candy-making process is time-sensitive. Once the hot syrup is poured, you have only a short window of time to cut and shape it before it starts to harden.
• Be cautious: The candy-making process involves working with extremely hot ingredients that can cause serious burns. Always exercise caution when handling hot sugar and be mindful of potential steam burns when adding flavouring oils.
• Prepare for clean-up: To clean your pot and utensils, soak them in hot water to dissolve any hardened sugar.

Frequently asked questions