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Susquehanna Life

A Recipe for Clear Toy Candy

Nov 19, 2014 10:37AM ● By Erica Shames

This clear toy candy recipe is from Nancy Fasolt, retired owner of the Cake and Kandy Emporium in Lancaster. As a traditional candy artisan, her objective is to preserve the original, tried-and-true clear toy candy-making process for future generations. 

For best results, make this candy when the weather is cold. Any humidity in the air may cloud the candy. (Because wintertime has the least humidity, most molds have a Christmas theme.) 


Olive oil or non-stick cooking spray

2 c. granulated sugar

1/2 c. water

2/3 c. corn syrup

Clear toy candy colorant

Special Equipment:

Pot with pouring spout

Food-safe metal molds

Candy thermometer

Non-humid weather conditions 

To Prepare Molds:

Lay molds on flat surface.

Lubricate lightly with olive oil or non-stick cooking spray.

Use clamps or rubber bands to secure together. 

Combine Ingredients on the Stove:

Combine sugar, water, and corn syrup in pot.

Attach thermometer to side, without touching the pot’s bottom. DO NOT STIR.

Heat to 250 degrees.

Add several drops of colorant, if desired. DO NOT STIR. Boiling will churn the color and distribute naturally. Stirring at any point in the process can cloud the candy.

Optional: Add red or green drops. Adding no color will make yellow candy. (Colorant does not add flavor.)

Heat to 300 degrees.

Mold the Candy:

Remove from heat.

Wait for bubbles to subside. Ignore the old proverb and watch the pot: you don’t

want the liquid to cool and harden in your pot.

Pour into molds.

Remove from molds when the candy gets hard.

Wipe off olive oil or non-stick cooking spray.

Trim any sharp edges with a file.

Susquehanna Life magazine has not tested this recipe, and disclaims any responsibility for the outcome of its preparation. 

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