For regular hard candies mix together the sugar, glucose powder, and water in a small heavy bottom sauce pot.
Sugar free candies will follow the same steps, just mix together the Isomalt, Xylitol, and water in a small heavy bottom sauce pot.
Heat the mixture to a boil and brush the sides of the pan with a wet pastry brush to remove any excess sugar crystals.
Heat the regular hard candie mixture to 290°F – 300°F to reach hard crack texture.
The sugar free mixture will need to be heated to 360°F – 375°F to achieve the same texture.
Remove the mixture from the heat and add the citric acid and the flavor drops, mix well.
Depending on the flavor we suggest starting with ½ dram of the flavor drops, if you prefer a more intense flavor you could use a full dram.
Add food coloring (optional)
Pour the mixture into the desired high temperature silicone molds.
Cool the candies and pop them out of the molds. The candies can be individually wrapped in wax paper or stored in a cool dry place in an air-tight jar.