Jawbreakers Recipe
American · Candy · 45 min total
Jawbreakers are a classic hard candy that lasts for hours, with a satisfying crunch and layers of flavor. This recipe creates a simple, clear candy that can be flavored and colored to your liking.
15
min prep
min prep
30
min cook
min cook
24
servings
servings
80
kcal/serving
kcal/serving
Ingredients
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 1/2 teaspoon candy flavoring oil (e.g., cherry, lemon, or peppermint)
- 1/2 teaspoon liquid food coloring (optional)
Instructions
- Line a baking sheet with parchment paper and lightly grease with nonstick spray. Set aside.
- In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir gently to combine without splashing on sides.
- Insert a candy thermometer and heat over medium-high heat without stirring until mixture reaches 300°F (hard crack stage), about 15-20 minutes.
- Once at 300°F, remove from heat immediately. Let bubbles subside for 30 seconds, then stir in flavoring oil and food coloring if using. Work quickly but carefully as mixture is extremely hot.
- Pour the hot syrup onto the prepared baking sheet in a thin layer (about 1/4 inch thick). Let cool for 5-10 minutes until firm but still pliable.
- While still warm, use greased kitchen shears or a knife to cut the candy into small squares. Quickly roll each square into a ball between your palms (wear food-safe gloves to protect hands from heat).
- Place the balls on a separate parchment-lined tray to cool completely. They will harden as they cool.
- Once fully hardened, store in an airtight container at room temperature for up to 2 weeks.
Tips
- Use candy flavoring oils, not extracts, as extracts contain water and can cause the candy to seize.
- If the candy hardens before you finish rolling, place it in a warm oven (200°F) for a few minutes to soften.
- For layered colors, pour half the syrup, let set slightly, then pour remaining syrup on top and swirl before cutting.
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