Stained Glass Candy
They make great Christmas gifts for family and all the various people you give them to. Mailman, garbage man, paperboy, school teachers, your kids' friends. etc. I figure if the kids have to help me cut, they get some to give to their friends.
Yield
1 servingsPrep
45 minCook
?Ready
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¾ | cups |
sugar
white |
|
| 1 ½ | cups |
corn syrup, white (karo)
colourless, or lily white syrup |
*
|
| 1 | cup |
water
|
|
| 1 | x |
food coloring
|
*
|
| 1 | x |
flavouring, oil-based
|
* |
| 1 | x |
tin foil
|
* |
| 10 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 887 | ml |
sugar
white |
|
| 355 | ml |
corn syrup, white (karo)
colourless, or lily white syrup |
*
|
| 237 | ml |
water
|
|
| 1 | x |
food coloring
|
*
|
| 1 | x |
flavouring, oil-based
|
* |
| 1 | x |
tin foil
|
* |
| 2.4 | l |
powdered sugar
|
|
Directions
Mix the white sugar, white syrup, and water in a medium sized pot.
Add the food coloring you want (green for spearmint, orange for orange)
Bring to a boil, and boil until candy thermometer reaches 300℉ (150℃)ahrenheit. (Can take up to 20 minutes)
Stir to mix all the ingredients, but once it starts to boil, do not touch.
Pot must be big enough to allow for double, as it rises as it boils.
While the candy mixture is boiling, shape a large piece of tin foil by folding up the sides and ends.
(I use the large foil about 3 feet long) to create a large cookie sheet type shape.
Put the icing sugar on the foil to completely cover it, and bank up the sides with icing sugar.
When the candy mixture has reached 300℉ (150℃)ahrenheit, remove from heat.
Let sit about 10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY)
Then add about 1 to 1½ teaspoon of the oil-based flavorings depending on how strong you want the flavor.
Stir until mixed (may boil a bit).
Once flavoring is combined, pour mixture onto the icing sugar and use rubber spatula to scrape all mixture out of pot.
Put pot, spatula and candy thermometer into sinkful of hot soapy water.
Do not allow candy to harden on utensils.
As candy is cooling, keep checking by trying to pull up the edges.
Once it gets to the consistency that you can lift it a little, start cutting it FAST! I cut off a chunk and then cut it up into bite-sized pieces.
The outside will cool first so you have to watch it.
If it hardens to quickly you will end up with a good size lollipop that you won't be able to cut.
It will shatter like glass.
Continue working your way around until all is cut.
Take all the candy and put it in a strainer that is sitting over a bowl.
Shake some of the excess icing sugar off candy and allow to cool thoroughly.
Pack in airtight containers. (Zip-Loc Freezer bags work pretty well.)
This recipe makes about 2 lbs candy.
Once I have done all the flavors that I want, then I set up all the bags and put about 10 of each flavor into a smaller zip-loc and seal.
