Best 10 Glass Candy Recipes

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 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!

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.

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.

BEAUTIFUL STAINED-GLASS HARD CANDY

Steps:

• To make your own molds from foil: Cut aluminum foil in desired shapes: stars, trees, etc. Grease foil lightly with vegetable oil. Fold up edges to make 1/2" sides. Seal corners with freezer tape to prevent leaks.
• You can also pour this candy onto a greased cookie sheet to make your own shapes. Score the candy while it's still warm (be careful not to burn your fingers) so you can break it on the score lines. I've even used mint containers as molds.
• To make the candy: In a 2-quart saucepan combine sugar, syrup, water and vinegar. Cook, stirring constantly until the sugar is dissolved. Continue cooking, without stirring, until it reaches the hard crack stage (300F degrees).
• Remove from the heat, stir in the flavoring and color. Allow the candy to cool SLIGHTLY. Pour the candy into prepared molds, about 1/8" deep. When firm, remove from the molds.
• If you wish to hang the finished candy on a string or ribbon: when the candy begins to set (before it hardens) use a skewer to make holes for stringing.
• If candy becomes too firm to pour and shape it, then remelt it over low heat. Be careful not to boil it.
• Tips for other color combinations: Use a toothpick to swirl food coloring through the uncolored candy after it's been poured into molds. Make molded candies of one color and dribble with a second color to get a "stained glass" effect. To store candy ornaments, wrap them in plastic wrap and store in a covered container at room temperature in a dry place. Keep them flat to prevent warping.

BROKEN GLASS CANDY

Steps:

• combine sugar, syrup and food coloring in heavy pan and cook on low heat until dissolves. bring to hard crack stage (300 degrees). Remove from heat and add flavoring. Pour onto sheet cake pan that had been coated with powdered sugar. Tilt pan from side to side to spread mixture out evenly. Then sprinkle powdered sugar on top. Let cool. Break with spoon.

STAINED GLASS CANDY

Steps:

• 1. In a saucepan, combine sugar, corn syrup and water.
• 2. Insert candy thermometer into mixture and cook on medium to medium-high heat until thermometer reaches 'hard crack' stage.
• 3. Add candy flavoring last and stir well.
• 4. Poor mixture onto a buttered, metal pan.
• 5. Let cool completely.
• 6. Dust with powdered sugar and crack with edge of spatula. Enjoy!

CINNAMON GLASS CANDY

Steps:

• 1. On low heat, cook sugar, Karo and water until sugar is dissolved.
• 2. Once sugar is dissolved, heat rapidly without stirring to 285 degrees.
• 3. Remove from heat and stir in food coloring and cinnamon oil.
• 4. Quickly pour mixture into greased cookie sheet, spread thin and allow to cool.
• 5. Once cool, break into pieces and add to ziplock bag with powdered sugar to prevent sticking.

STAINED GLASS HARD CANDY

Steps:

• 1. Cook sugar, water and corn syrup in 3 quart saucepan over medium heat, stirring constantly, just until sugar is dissolved. Cook WITHOUT STIRRING to 310 degrees on a candy thermometer.
• 2. Pour powdered sugar onto cutting board or marble slab while candy is cooking. Shape into rectangle 12x11 inches, BUILD UP THE SIDES.
• 3. Remove hot syrup from heat, stir in desired flavoring and color. Pour CAREFULLY onto powdered sugar rectangle. Cool slightly. Cut into 3/4 inch strips. Cool. Break into pcs.

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.