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Jolly Rancher
Sana Yousaf

Homemade Jolly Rancher Recipe

A simple recipe for vibrant, fruity hard candies you can customize with your favorite flavors. Perfect for a fun treat or gift!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • ⅔ cup corn syrup or ½ cup honey for corn syrup-free
  • ¾ cup water
  • 1 –2 tsp food-grade flavor extracts e.g., cherry, watermelon, grape
  • A few drops food coloring optional
  • ½ tsp malic acid optional, for tartness
  • Cooking spray or parchment paper for molds or baking sheet

Method
 

  1. Prepare workspace: Lightly grease silicone candy molds with cooking spray or line a baking sheet with parchment paper.
  2. Combine ingredients: In a heavy-bottomed saucepan, mix sugar, corn syrup, and water over medium heat. Stir gently until sugar dissolves.
  3. Heat to hard crack stage: Attach a candy thermometer. Boil without stirring until the mixture reaches 300°F–310°F (149°C–154°C), about 10–15 minutes.
  4. Add flavor and color: Remove from heat. Quickly stir in flavor extract, food coloring, and malic acid (if using).
  5. Pour into molds: Carefully pour the hot mixture into molds or onto the baking sheet in small pools. Work quickly as it hardens fast.
  6. Cool and harden: Let candies cool at room temperature for 20–30 minutes.
  7. Remove and store: Pop candies out of molds or break the sheet into pieces. Store in an airtight container.

Notes

  • Safety: Hot sugar syrup is extremely hot—handle with care and keep kids away.
  • Flavor: Use high-quality flavor extracts like LorAnn oils for best results.
  • Storage: Keep in an airtight container at room temperature for up to 1 month or refrigerate for up to 3 months.
  • Variation: For chewy candies, cook to the soft crack stage (270°F–290°F or 132°C–143°C).
  • Lollipops: Insert sticks into molds before pouring the mixture for easy lollipops.

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