Hard Candies

Oils, extracts, and concentrated synthetic or natural flavors are the most common flavorings used for hard candies. These flavorings are added at the end of the cooking process because they are often not heat-stable and because any acid they contain will prevent the finished product from becoming completely hard. Hard candies can be poured onto a marble surface, partially cooled, and then pulled and cut, or they can be cast in starch molds or other types of molds.