Stained Glass Candy
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Stained Glass Candy
Admin Mon Nov 23, 2009 7:36 pm
Stained Glass Candy
4 cups granulated sugar, 1 3/4 cups light corn syrup, 1 cup water, 1 TBSP desired flavored extract or flavoring oil.
Line a 15x11 inch baking pan with foil and lightly grease OR sprinkle evenly with a light coat of powered sugar. set aside.
In a medium pan, combine sugar and corn syrup with water and cook over medium heat. Stir to dissolve sugar. Increase heat and bring to a boil.
With a brush dipped in water, wash down any crystals that form on the sides of the pan. Boil rapidly until candy thermometer registers 300 F (150 C), hard-crack stage.
Immediately remove from heat and stir in flavor extract and food color. Pour into prepared pan. Let cool completely.
When hard, remove from pan, break into pieces with a kitchen mallet.
NOTE: for multiple flavors and colors, divide candy mixture AFTER cooking; flavor and color each as desired, this makes about 2 1/2 lbs.
4 cups granulated sugar, 1 3/4 cups light corn syrup, 1 cup water, 1 TBSP desired flavored extract or flavoring oil.
Line a 15x11 inch baking pan with foil and lightly grease OR sprinkle evenly with a light coat of powered sugar. set aside.
In a medium pan, combine sugar and corn syrup with water and cook over medium heat. Stir to dissolve sugar. Increase heat and bring to a boil.
With a brush dipped in water, wash down any crystals that form on the sides of the pan. Boil rapidly until candy thermometer registers 300 F (150 C), hard-crack stage.
Immediately remove from heat and stir in flavor extract and food color. Pour into prepared pan. Let cool completely.
When hard, remove from pan, break into pieces with a kitchen mallet.
NOTE: for multiple flavors and colors, divide candy mixture AFTER cooking; flavor and color each as desired, this makes about 2 1/2 lbs.
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