Candy Gems

106 Ratings
  • 5 13
  • 4 30
  • 3 41
  • 2 20
  • 1 2

Any extract, such as orange or almond, can be used in place of cinnamon. Present to your Valentine in a handmade jewelry box.

Martha Stewart Living, February 2010

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Recipe Summary

Yield:
Makes 3 dozen
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Ingredients

Directions

  • Bring 1 cup sugar, 1/4 cup water, and 2 tablespoons corn syrup to a boil in a small saucepan over medium-high heat. Heat until syrup registers 300 degrees on a candy thermometer. Remove from heat, and stir in 1/8 teaspoon cinnamon extract and 1 or 2 drops food coloring using a rubber spatula. (Mixture will steam and bubble when liquid is added, so be careful.) Transfer mixture to a liquid measuring cup, and let the bubbles settle slightly, about 15 seconds.

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  • Slowly pour mixture into gem candy molds just below the top. Let cool until candies harden, about 30 minutes. Remove candies from molds. Repeat with remaining 1 cup sugar, 1/4 cup water, 2 tablespoons corn syrup, 1/8 teaspoon cinnamon extract, and 1 or 2 drops food coloring (same color as first batch).

  • Let second batch cool slightly, about 3 minutes. Top with first batch of hardened candies, flat sides together, matching sizes and shapes. Let harden and cool completely before removing from molds.

Cook's Notes

Candies can be made and stored in an airtight container for up to 1 week.

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Reviews (9)

106 Ratings
  • 5 13
  • 4 30
  • 3 41
  • 2 20
  • 1 2
Martha Stewart Member
09/02/2018
I believe that the question initially asked was How to make hard candy from only sugar and water? Yet I see more than 2 ingredients. Granted corn syrup is technically a sugar an aldose sugar to be exact, but I don't believe that this recipe is what the question meant. It may have been accepted by people but it really isn't what I was looking for either. I wanted to find a recipe that uses only raw sugar and water to make hard candies. And that is it. No other ingredients are needed or wanted. It looks like I will have to settle for making a batch of those large sugar crystals on a stick type candies. I was hoping for boiled sweets though. Have a great day though and please tone it down on the advertising I find it jarring to be hit with adverts when I am trying to read something.
Martha Stewart Member
02/17/2010
Which mold did you buy? Was it the large assorted for $7?
Martha Stewart Member
02/17/2010
Which mold did you buy? Was it the large assorted for $7?
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Martha Stewart Member
02/09/2010
Also don't wait 3 minutes to top the 2nd batch with the 1st batch. The candy may harden too quickly and they won't stick. Short right after getting your mold filled.
Martha Stewart Member
02/08/2010
Ahhh...I found a solution. First, spray a little Pam/cooking spray on the mold(s) before you start. Then when pouring, pour quickly and it's okay to have a little string of candy between individual gems....it easily flakes off with a knife. And the gems come out perfect. Cooking spray...who knew?!?!
Martha Stewart Member
02/07/2010
And my issue is that I can't get them out of the molds. I've already cracked my new candy mold from Fancy Flours. Help!
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Martha Stewart Member
02/07/2010
My candy hardened before i could get it into the molds. Pouring didn't work since it just formed a string. Spooning worked at first but ended up being a big mess.
Martha Stewart Member
01/30/2010
How do I put the boiling hot syrup into the tiny molds without spilling over??
Martha Stewart Member
01/30/2010
Should you use extract or flavored "oils?" I have made hard candy before but we used oils rather than extract because it lost its flavor in the hot misture.
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