Best 3 Stained Glass Sugar Hearts Recipes

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Immerse yourself in the delightful world of stained glass sugar hearts, where artistry and confectionery converge to create edible masterpieces. These captivating treats, reminiscent of vibrant stained glass windows, are adorned with an array of colors and patterns, making them a feast for the eyes and the taste buds. With just a handful of simple ingredients and a touch of creativity, you can craft these enchanting candies in various shapes and designs, adding a touch of whimsy to your dessert table or gifting them to loved ones as a heartfelt gesture. Whether you're a seasoned baker or a novice in the kitchen, the step-by-step recipes provided in this article will guide you through the process of making these stained glass sugar hearts, ensuring a delightful and rewarding experience.

The article offers a collection of recipes catering to different preferences and skill levels. For those seeking a classic stained glass sugar heart, the original recipe provides a straightforward approach using granulated sugar, corn syrup, and food coloring. If you desire a softer and chewier texture, the soft stained glass sugar hearts recipe incorporates gelatin for a delectable bite. For those with dietary restrictions, the vegan stained glass sugar hearts recipe utilizes agar agar powder as a plant-based alternative to gelatin, ensuring everyone can indulge in these delightful treats. Additionally, the article includes a recipe for stained glass sugar heart lollipops, a fun and portable variation that's perfect for parties or gifting. With its captivating visuals and delectable flavors, the stained glass sugar hearts presented in this article are sure to leave a lasting impression on all who encounter them.

Here are our top 3 tried and tested recipes!

STAINED GLASS HEART COOKIES



Stained Glass Heart Cookies image

Betty Crocker® sugar cookie mix and fruit flavored snacks make for quick and fun cookies for your Valentine.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 22

Number Of Ingredients 5

5 rolls Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit flavored snack (from 5-oz box)
1 pouch Betty Crocker™ sugar cookie mix
1/3 cup butter, softened
3 tablespoons Gold Medal™ all-purpose flour
1 egg

Steps:

  • Unroll and remove paper from Betty Crocker Fruit Roll-Ups snacks. Using 1 1/2-inch heart-shaped cookie cutter, cut out 66 small heart shapes.
  • Heat oven to 375°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
  • In medium bowl, mix cookie mix, butter, flour and egg until soft dough forms. On lightly floured surface, roll dough 1/4 inch thick. Using 3-inch heart-shaped cookie cutter, cut out 22 large heart shapes. Using 1 1/2-inch heart-shaped cookie cutter, cut center out of each large heart. Place the 22 small heart-shaped cookies on cookie sheet. Brush cookies lightly with water. Place 1 heart-shaped fruit snack cutout on each small cookie.
  • Use small amount of water to "glue" 2 heart-shaped fruit snack cutouts together to make a double layer. Place on cookie sheet. Place large heart-shaped cookie with center removed on top of double layer of fruit snack hearts. Repeat with remaining fruit snacks and large heart cookies.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool completely.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 1 g

SUGAR STAINED GLASS



Sugar Stained Glass image

Provided by Food Network

Categories     dessert

Time 1h

Yield 1 stained glass centerpiece

Number Of Ingredients 12

Scant 5 cups or 1 kilo sugar
1 1/4 cups or 400 grams corn syrup
1 cup plus 2 tablespoons or 250 grams of water
Scant 5 cups or 1 kilos sugar
1 1/4 cups or 400 grams corn syrup
1 cup plus 2 tablespoons or 250 grams water
Cornets, method follows (at least 1 cornet per color)
Food colors, assorted
Royal icing, recipe follows
1 large egg white*
1 1/2 cup powdered sugar
1/2 lemon, juiced and strained

Steps:

  • Place the sugar for the frame in a pan, insert a candy thermometer and begin to cook the sugar. It is ready when it reaches 320 degrees F. Have the line drawing ready and enlarged to the size you need. Have 4 heatproof spouted measuring cups in a warm oven, ready for your stained glass sugar.
  • Arrange 4 metal rulers on a silicone baking mat in the shape of a frame the same size as your drawing. Pour the cooked frame sugar inside the frame outline so that it is about 1/4-inch thick. When the sugar has cooled, place the line drawing on the work surface and remove the sugar sheet from the ruler frame and place it over the drawing. Place some Royal Icing into a cornet and use it to trace the outlines on top of the sugar frame.
  • When all of the outlines are drawn, place the ingredients for the stained glass in a pan, (this is your second batch of sugar) insert a candy thermometer and cook to 320 degrees F, divide the sugar evenly between the heatproof, warm measuring cups. Add a few drops of food color (pick colors that will work with your drawing) to each cup of sugar and stir with wooden skewers. It is best at this point to use some heavy cotton gloves to protect your hands. Pour 1 of the colors into a cornet and use it to fill in the spaces that you want to be that particular color. Use 1 color at a time. You can reheat the sugar in the microwave as long as it is in the measuring cups but you cannot reheat the sugar when it is in the paper cornet. When all of the spaces on your drawing have been filled to your satisfaction, you are ready to display your stained glass masterpiece!
  • To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
  • Place the royal icing in a small piping bag or paper cornet.
  • Yield: 2 cups
  • How to Make a Cornet: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
  • Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between 2 fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
  • Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.

STAINED-GLASS SUGAR HEARTS



Stained-glass Sugar Hearts image

Heart shaped cookies with a middle of melted, hard candies.

Provided by Robin J.

Categories     Cut-Out Cookies

Yield 96

Number Of Ingredients 11

1 cup butter
1 cup shortening
1 cup confectioners' sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
4 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cream of tartar
1 cup crushed peppermint hard candies

Steps:

  • Cream together butter or margarine, shortening, sugars, eggs and vanilla. Add dry ingredients (except candy) and mix well. Dough will be greasy.
  • Using a floured surface and rolling pin, roll out dough. Cut out 2 inch heart shaped cookies. Using a 1 inch heart shaped cookie cutter, cut out a smaller heart in the middle of the larger one. Put cookies on a foil lined cookie sheet.
  • Inside of cut-out heart, sprinkle crushed candy crumbs (such as red life savers or candy canes). Spread the crumbs to the inside edges of the cookie.
  • Bake at 350 degrees F (175 degees C) for 10-12 minutes. When cookes have cooled, remove from sheets. The cookie can be frosted if you desire.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 10.3 g, Cholesterol 9 mg, Fat 4.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 41.5 mg, Sugar 4.9 g

Tips:

  • Prepare your workspace: Line a baking sheet with parchment paper and set aside. In a small bowl, whisk together the egg white and water until combined. Set aside.
  • Make the sugar hearts: In a medium bowl, whisk together the sugar, corn syrup, and water until combined. Stir in the flavoring and food coloring. Drop the mixture by rounded teaspoons onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake the sugar hearts: Bake the sugar hearts in the preheated oven for 10-12 minutes, or until they are firm to the touch and the edges are just starting to turn golden brown.
  • Cool the sugar hearts: Allow the sugar hearts to cool completely on the baking sheet before handling.
  • Decorate the sugar hearts: Once the sugar hearts are cool, you can decorate them with edible glitter, sprinkles, or other decorations of your choice.

Conclusion:

Stained glass sugar hearts are a beautiful and delicious treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With a little creativity, you can create stunning stained glass sugar hearts that will impress your friends and family.

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