Wondering if anyone has a recipe for a hard candy shell with a soft centre or chocolate centre. And maybe a brief description how to make them. Is it similar to making a filed chocolate? What sort of moulds do you use? Thank you all for your time.

Same method as making chocolates just different mediums. I saw specific candy molds in my local party supply store. They were silicone. That would be best for hard candy. I would not use the plastic chocolate molds, I think the molds would break trying to get the hard candy out.

Ok... recipe for hard candy
2 C. Sugar
2 C. Karo Syrup
1 C. Water

Cook over high heat and stir until the sugar dissolves. Youll need a candy thermometer. Cook to crack stage, 290 degrees. When that is reached, do something with it quickly, or it will start to harden when you remove it from the heat. Cooking too long scorches it if I remember correctly J If you want to ever add coloring or flavoring, do it when the temperature is reached before you pour it up.

Now as for filling it, Ican't attest to that, I just know my aunt does hard candies at holidays. Rule of thumb on the molds.. don't use the wilton clear ones.. the ones for hard candy will say it, they usually have a frosted look to them, kindy snowy I guess... good luck!

For hard candy you can use the white plastic molds, which are specifically made for hot sugar. The clear plastic ones are for chocolate only. Ask your vendor to verify whether the mold you have in mind is useable with hot sugar.

Theresa

Thanks to everyone who replied.