Glass Candy Recipes

HOW TO MAKE GLASS CANDY

Steps:

• Mix sugar, corn syrup, and water together in a medium saucepan. Use a whisk to combine 2 cups (400 g) of white sugar, 1⁄2 cup (120 mL) of light corn syrup, and 1 cup (240 mL) of water in a saucepan with a heavy bottom. It's okay if the sugar doesn't dissolve, but make sure to stir the ingredients so they're completely combined. When you're making candy, use the sturdiest pan you have. If you use a saucepan that's too light, the sugar will scorch as you're heating it. An 8 in (20 cm) saucepan is perfect for this job.
• Clip a candy thermometer to the side of the pan. When you're making candy, it's important that the sugar reaches a certain temperature in order for it to set up properly. The easiest way to do this is by monitoring the temperature with a candy thermometer. If you have one that you can attach to the pan, you'll be able to keep a close eye on the thermometer while keeping your hands free. If your thermometer doesn't clip to the pan, you can just hold it when it's time to check the temperature. If you don't have a candy thermometer, you'll need to know how to test the candy's hardness stages by hand.
• Heat the sugar mixture to 300 °F (149 °C), stirring constantly. Turn your stove to medium or medium-high heat to heat the sugar, corn syrup, and water to a boil. Use a wooden spoon to stir the mixture continuously while it's heating. Remember to scrape the sides and the bottom of the bowl frequently so the sugar doesn't start to crystallize on the surface of the saucepan. At medium-high heat, it should take about 5 minutes for the sugar to come to a boil. If you have the stove set to medium heat, it will take a little longer, but you'll be less likely to burn the mixture. If the sugar doesn't reach 300 °F (149 °C), it won't harden properly, and your glass will be sticky and not brittle. Sugar can scorch very quickly, so don't leave the pan unattended while you're doing this! Tip: To test the temperature without a thermometer, drizzle a little of the syrup into a bowl of cold water. At 300-310 °F (149-154 °C), the syrup should form brittle threads that snap when you try to bend them.
• Remove the pan from the heat. Once the sugar reaches 300 °F (149 °C), carefully take the hot saucepan off of the stove so it doesn't burn. At this point, your mixture should be amber-colored and very sticky. Be very careful when you're moving the pan, as the sugar will be extremely hot!
• Stir in any flavorings or color you'd like to use. It's perfectly fine to leave your glass as-is if you want. However, if you want colored glass, or if you'd like to add a flavor to the candy, add in your food coloring or flavored extract and stir it in. Work quickly, because you need to pour the sugar out before it starts to harden. For example, if you want to make sea glass, stir in 1-2 drops of blue food coloring, or a combination of blue and white or blue and green. The cool blue sea glass pairs well with 1 teaspoon (4.9 mL) of coconut essential oil, but you could also use peppermint if you prefer. If you're making stained glass, make several batches of sugar and color each one a different hue. You can even match each color with a different flavor, like cherry or cinnamon for red and lime or apple for green!

SEA GLASS CANDY

Steps:

• It's sea glass you can eat! To make it, crush 1 cup blue hard candies (such as Jolly Rancher) and microwave in 30-second intervals until melted. (Be careful, the molten candy will be super-hot!) Immediately pour onto a parchment-lined baking sheet and let harden, 15 minutes. Repeat with green candies and a mix of blue and green. Remove from the parchment and rub the candy with confectioners' sugar, then break into pieces.

HARD CANDY SHOT GLASSES

Steps:

• Preheat the oven to 375 degrees F.
• Unwrap the candies. Place an 8-cavity round shot glass silicone mold on a baking sheet. Arrange 4 candies in the bottom of each mold. Arrange a second layer of candies on top of the first, staggering them between the candies on the bottom. Top each with 4 additional candies in the same manner.
• Transfer to the oven and bake until all the candies are melted, 10 to 15 minutes. Remove from the oven and use a spoon to tap the candies to eliminate any air bubbles or gaps. Allow to cool and set at room temperature. Remove from the molds and serve as shot glasses with drinks of your choice.

GLASS CANDY

Steps:

• In a heavy-bottomed pot, bring the sugar, water, and vinegar to a medium boil.
• Stir carefully so all the sugar is dissolved.
• Brush down the sides with a pastry brush dipped in water if crystals begin to form.
• Cook for atleast 20 minutes.
• Add the butter and cook for another 10 minutes until you reach the "crack" stage on the candy thermometer (290 degrees).
• At this point, when a bit of the mixture is dropped into cold water, it instantly turns brittle.
• Meanwhile prepare a muffin tin by greasing well with vegetable shortening. These will serve as your moulds.
• Remove the molten candy from the stove and stir in the food coloring and flavouring of your choice.
• Now pour 1/8 to 1/4 inch of candy into each muffin cup.
• Cool completely.
• When cooled, turn upside down and give a few taps on the bottom and the candies should pop out.
• Wrap each in waxed paper.

STAINED GLASS CANDY I

Steps:

• Lightly grease one 12x18 inch or larger baking sheet.
• In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.
• When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

GLASS CANDY

Steps:

• You will need a candy thermometer.
• Mix first 3 ingredients in large saucepan.
• Stir over heat until sugar dissolves.
• Bring to a boil and stop stirring.
• Continue to boil until temperature reaches 310 degrees F, it may take 20- 30 minutes.
• Remove from heat.
• After boiling has stopped, stir in extract& coloring of choice.
• Quickly, spread out onto a LIGHTLY greased baking sheet so that the candy is no more than 1/4 inch thick.
• Candy does not need to touch all edges of baking sheet.
• Cool, then break into pieces.
• Store in an air-tight container.
• SPECIAL NOTE: After reaching 310 degrees, I like to put 1/2 of mixture in a separate kettle, so that I can make two different colors and/or flavors.

STAINED GLASS CANDY II

Steps:

• Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
• Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.

STAINED GLASS CANDY

Steps:

• Butter a 15x10x1-in. pan; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour into prepared pan; cool. Break into pieces. Store in airtight containers.