Blue Raspberry Lemonade Hard Candy
This blue raspberry lemonade hard candy is sweet, tart, and vibrantly colored, with bold blue raspberry flavor balanced by fresh lemon. The candy sets crystal-clear with a satisfying snap and melts smoothly on the tongue.
Servings 50 pieces
Calories 40kcal
Cost $5 for entire recipe
Equipment
- Heavy-bottom saucepan
- Candy thermometer
- Silicone spatula
- Baking sheet
- silicone baking mat or parchment paper
- heatproof gloves or spoon
- bench scraper or mallet
Ingredients
- 2 cups granulated sugar
- ⅔ cup light corn syrup
- ¾ cup water
- 1 teaspoon lemon extract
- ½ teaspoon blue raspberry flavoring candy oil or concentrated flavor
- ¼ teaspoon citric acid for true lemonade tang
- Blue food coloring gel or liquid, to desired shade
- Powdered sugar or cornstarch for dusting (optional)
Instructions
Prepare your surface
- Line a baking sheet with a silicone mat or parchment paper. Set aside.
Cook the sugar syrup
- In a heavy saucepan, combine sugar, corn syrup, and water.
- Cook over medium heat, stirring just until the sugar dissolves.
- Stop stirring once it begins to boil.
- Reach hard crack stage
- Continue cooking until the mixture reaches 300°F (149°C) on a candy thermometer.
Add flavor and color
- Remove from heat. Let bubbles settle briefly, then carefully stir in:
- Lemon extract
- Blue raspberry flavor
- Citric acid
- Blue food coloring
Pour and set
- Immediately pour the candy onto the prepared baking sheet.
- Tilt gently to spread if needed—do not touch once it starts to set.
Cool and break
- Allow to cool completely (about 30 minutes).
- Break into shards using a mallet or your hands.
Optional dusting
- Lightly dust with powdered sugar or cornstarch to prevent sticking.
Notes
- Use a candy thermometer and cook the syrup to 300°F (hard crack stage) for the best snap and clarity. Undercooking will result in sticky candy.
- Once the mixture begins boiling, do not stir, as this can cause crystallization.
- Add flavorings, citric acid, and color after removing from heat to prevent bitterness or color dulling.
- Candy oil or concentrated flavoring works best; regular extracts will produce a milder flavor.
- Citric acid provides the signature lemonade tang—adjust slightly to taste, but do not exceed ½ teaspoon or the candy may become sticky.
- Pour the candy quickly once flavored, as it sets fast. Wear heatproof gloves if shaping.
- Allow candy to cool completely before breaking to ensure clean shards.
- Lightly dust pieces with powdered sugar or cornstarch to prevent sticking, especially in humid environments.
- Store in an airtight container at room temperature with silica packets for best shelf life.