Blueberry Hard Candy Recipe
You won’t go back to the store-bought stuff after you try these
Creating a healthier version of hard candy can be a bit challenging since hard candy relies heavily on sugar for its texture. However, you can make a naturally sweetened blueberry-flavored candy with the following recipe:
Ingredients:
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 1/4 cup honey or maple syrup (adjust to taste)
- 1/4 teaspoon lemon juice (optional for added tartness)
- Non-stick cooking spray
Equipment:
- Candy thermometer
- Silicone candy molds or parchment paper for shaping
Instructions:
1. Prepare Molds:
— If you’re using silicone candy molds, lightly spray them with non-stick cooking spray. If you’re using parchment paper, lay it out on a baking sheet and also give it a light coating of cooking spray.
2. Blend Blueberries:
— In a blender or food processor, puree the blueberries until smooth. If using frozen blueberries, you may need to add a bit of water to help with blending.
3. Strain Blueberry Puree:
— Strain the blueberry puree through a fine-mesh sieve or cheesecloth to remove any solids. You should be left with a smooth blueberry juice.
4. Combine Ingredients:
— In a small saucepan, combine the strained blueberry juice, honey or maple syrup, and lemon juice (if using). Stir to mix well.
5. Cook the Mixture:
— Place the saucepan over medium heat. Attach a candy thermometer to the side of the pan, ensuring it doesn’t touch the bottom.
6. Boil and Monitor Temperature:
— Let the mixture come to a boil without stirring. Allow it to reach the hard-crack stage, which is around 300°F (149°C). This stage means that when a drop of the mixture is added to cold water, it will form hard, brittle threads.
7. Pour Into Molds:
— Carefully pour the hot blueberry candy mixture into your prepared molds or onto the parchment paper.
8. Allow to Cool:
— Let the candy cool and harden completely. This can take several hours.
9. Remove from Molds:
— Once completely cooled and hardened, carefully remove the candies from the molds. If you used parchment paper, break the candy into pieces.
10. Store:
— Place the candies in an airtight container, separating layers with parchment paper to prevent sticking. Store in a cool, dry place.
Please note that while this recipe uses natural sweeteners like honey or maple syrup instead of refined sugar, it will still be sweet. It’s a healthier alternative, but it’s still candy and should be consumed in moderation.
Would you try this recipe?
