How to make boiled sweets
We love sweets here at Appleton Sweets! Whether they are sour, chewy, chocolates, toffee, fudge, fruity, pink, blue or retro, sweets are our passion!
Boiled sweets tend to be thought of as one of the most simple types of sweets. However, that doesn’t mean they’re boring!
Here at Appleton Sweets we’ve got a range of boiled sweets available, ranging in flavour and style.
Many are loved for their incredible taste, their fantastic packaging and also, for being British!
There really is something special about British sweets, particularly British boiled sweets.
What are British boiled sweets?
They’re essentially sweets that are made entirely of hard candy, although some boiled sweets will contain a chewy centre.
What are hard boiled sweets made from?
Boiled sweets are made from boiled sugar based syrups.
How do you make boiled sweets?
Making boiled sweets is not as difficult as you might think!
There are many different types of hard boiled sweets recipes that are possible to make at home.
Here are just a few easy boiled sweets recipes (for our favourite sweeties!).
If you want to try making boiled sweets at home, take a look at the following hard boiled sweets recipes:
The following two recipes are found on Stylist.co.uk.
Mint Humbugs are an old favourite, here’s how to make your own:
Demerara sugar (450g)
A pinch of cream of tartar (yes, really!)
Powdered food colouring (black)
Boil all the ingredients (except the flavouring and food colouring) in a pan on the hob until 143 degrees celsius. You’ll need a sugar thermometer to make sure the mixture reaches the right temperature (otherwise known as the “crack” temperature).
Following this, immediately remove the mixture from the pan into two separate trays. Before pouring the second mixture into the tray, add the flavouring and the colouring. Leave the two trays of mixture to cool for a few minutes and then put one tray in a luke warm oven so that it doesn’t cool down too much.
Dust your hands with icing sugar and manipulate the first tray of candy into long strips, about 3cm thick, within 10 minutes. Then do the same with the other tray.
Once all the mixture is in strips, twist one strip of one colour with the other. Do this until all strips are complete.
Then use oiled scissors to cut the strips into separate sweets. Roll each sweet in icing sugar.
Simple. The key? Be quick when the mixture is cooling!
Ground liquorice root(1 tsp)
Plain flour (150g)
Black food colouring (A couple of droplets)
1 tsp ground star anise
A pinch of salt
Stir the molasses, ground star anise and liquorice in a pan over a low heat. Sift the flour into the molasses a bit at a time until you have a workable dough. Leave it to set for 30 minutes. Manipulate the dough into your desired shapes and then sprinkle with icing sugar.
Store in an airtight container, wrapped with greaseproof paper. If the liquorice gets too hard over time, warm in the oven.
Rhubarb and Custard Sweets
The “rhubarb” and “custard” elements need to be made separately when making these boiled sweets. If you’d like to have a try, read How to make rhubarb and custard boiled sweets.
How to make hard candy lollies
This YouTube video offers a concise and clear tutorial on how to make lollipops! Why not add your choice of flavouring too for extra taste?
And if you prefer to buy boiled sweets?
We’ve got a huge selection of delicious boiled sweets from various manufacturers here at Appleton Sweets.