Sugar-Free Recipe for Hard Candy to Satisfy Your Sweet Tooth

Sugar-Free Recipe for Hard Candy

Homemade hard candy is a unique treat to share with loved ones, enjoy yourself or use as a party favor. Plus, when you make it yourself you know exactly what’s going into it, so you can customize the flavor to your preferences.

DaVinci Gourmet has over 70 sugar-free flavors, so you can create your own flavorful candy without the sugar. Our favorite sugar-free recipe for hard candy is simple, using only a handful of ingredients.


1½ cups DaVinci Gourmet Sugar Free Syrup

1 cup erythritol (sugar substitute)

½ tsp candy flavoring oil

Food coloring


Spray a candy mold with nonstick vegetable spray. Add DaVinci Gourmet Sugar Free Syrup and erythritol to a saucepan, mix and bring to a boil. Use a candy thermometer to make sure the mixture reaches 300º, then remove the saucepan from heat. Allow the mixture to sit until it stops bubbling, then immediately add the candy flavoring oil and food coloring and stir well. Pour the mixture into the candy mold and chill in the refrigerator for 2 hours. Remove the candies from the refrigerator, twist into plastic wrappers and enjoy!

With DaVinci Gourmet’s extensive list of sugar-free options, you can make all your favorite flavors, like Caramel, Watermelon or Peppermint. You can even mix and match flavors for one-of-a-kind combinations like White Chocolate, Peanut Butter or Root Beer.


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  • Tiara

    I made this recipe exactly as stated, which I always try to do before making any changes. I use Birch Xylitol (I get large bags from Walmart online). The first point I'd like to make is that it takes quite a while for the mixture to come to 300 degrees. I make xylitol hard candy all the time, so I was looking forward to trying this. The Da Vinci syrup does give a nice vanilla flavor, but it took a bit to get used to the Splenda flavor. Also, there is no need to put the candy mold into the frige - just leave it at room temp (I leave mine overnight). I use Lorann flavor oils for hard candy, so 1/2 tsp is a bit too much. I used vanilla syrup and orange flavoring - it turned out really great. I probably won't use this recipe again for hard candy, but I will try modifying it for butterscotch (basically this recipe, but add 1 cup butter, and a bit of salt) it will turn out chewy rather than super hard. For using just xylitol, I melt 1 cup xylitol and bring to 300 degrees. Take off heat and cool to 250-275 degrees. Add 1/4 tsp citric acid, 1/4 tsp cream of tartar, 1/4 tsp lorann flavor oil (and additional 1/4 tsps of other flavors for combos - I love vanilla and orange, butter and caramel, that kind of thing). Pour into break apart molds (very inexpensive on the Lorann site), and let crystallize overnight.

  • Christian

    do I need flavoring oil if I use your flavored syrup? This recipe doesnt really specify

  • Jennifer

    Xylitol produces a lower glycemic response than sucrose or glucose so it has minimal side effects on blood sugar and insulin. It is not as low as erythritol (Swerve), but sadly erythritol doesn’t work in this recipe because it will not melt down properly (it crystallizes as it cools). Also some people prefer the taste of xylitol as compared to erythritol.

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  • Stephen

    Second attempt! Still not turning out like hard candy should. I make hard candy regularly without any problems, I know what I’m doing with hard candy. So sugar free versions for friends that are diabetic. I spend money on the ingredients in your recipe.... and end up twice with crystallised sugar. How is it doing that what there’s no sugar invovolved? And why are you putting ‘hard’ candy in the refrigerator to set? Hard candy sets at room temp and doesn’t require the fridge.

  • Stephen

    Also ignore the image that this blog has used at the top of the recipe (pink looking thick candy) This recipe is not like that candy. It is a watery syrup thin consistency throughout and does not end in like thick hard candy should. Please explain what it’s actually meant to turn out like??? Chewy? Hard candy? The fact that it’s in the refrigerator for two hours to set means it will ‘soften’ again once out of the cool refrigerator???

  • Stephen

    510ml syrup 201g sugar substitute But it only ends with 100g of candy!!!! Wow these are expensive candies. Also using stevia will make it have bitter aftertaste (for those asking)

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  • Candy Lind

    Would you need a different (lower) temperature to get a “toffee” type result?

  • Joe Booker

    Would like to keep learning.

  • Kathryn Brown

    I made the candy and don’t know what I did wrong. But, it crystallized .

  • Lisa

    I did try adding butter. It thickened up and I boiled to 300 degrees. The candy tastes awesome but is chewy like it didn't get to 300. I have been using the same candy thermometer so I know the temp is correct. It has to be the butter keeping it from hardening. Since there is the recipe without the butter that does work, my best bet is to use a flavoring and forget the butter. Since I already have a bottle of the Lorann green apple, I am going utilize what I have.

  • DaVinci Gourmet

    Hello! We are constantly looking for ways to innovate our products to meet customer demand and we will pass along your comments to our internal team. Thank you for reaching out.

  • DaVinci Gourmet

    Hello, Alexi! Thank you for reaching out. We have a few options: Cane sugar: Sweetener Syrup - Agave: Sugar Free Syrup - Sweetening Syrup: Please let us know if you have any other questions!

  • Alexi Dominguez

    is possible to get syrup without flavor?

  • Alexi Dominguez

    beside erythritol is possible to use stevia?

  • Josh

    Wanted to see if Lisa or anyone else has tried it with butter. How much did you add? If you use a flavored version, you wouldn't add the flavoring oil, right?

  • DaVinci Gourmet

    Hi, Lisa! We have not tried it. But, if you want to try it out and let us know—that would be great!

  • Lisa

    Can I add butter to make sugar free werthers? I have been doing it with sugar and honey with the butter, but I want to make them sugar free. Will that work?

  • sera tuitubou

    I am interested in making sugar free candy in clearmints lolly pop. I would like to request if you could give me an idea of using artificial sweetner which is stevia 95%.

  • Carrie Lyons

    Does DaVinci Gourmet make a plain sugar free syrup? I see there are lots of different flavors, but if I'm making a variety of different candies with different flavor oils, I need a neutral syrup

  • DaVinci Gourmet

    Hello, how are you using the candy flavoring oil and the DaVinci syrup?

  • Jamie

    If you use DaVinci Flavored syrup, do you still need to use the candy flavoring oil?

  • hailu teshome

    i have a small and new hard candy factory and i rely want to do sugar free hard candy in my factory. there for i want to work with you , i need your help please.

  • DaVinci Gourmet

    Hi Lou — You can purchase the DaVinci Gourmet syrup here: and the other ingredients on Amazon. Thanks!

  • Lou Ingerman

    Where do I get the ingredients?