Stained Glass Candy Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Ingredients
| Confectioner’s sugar | 1 Cup (16 tbs), sifted | |
| Sugar - 3 3/4 cups granulated | ||
| Light corn syrup | 1 1/4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Spearmint- and cinnamon-flavored oils - 1/8 teaspoon each | ||
| Green and red liquid food coloring | ||
Directions
MAKING
1. Into two 10 1/2 x 15 1/2-inch jellyroll pans spread confectioners sugar evenly.
2. In a heavy large saucepan, combine granulated sugar, corn syrup and water and cook stirring constantly, over medium-low heat until sugar dissolves.
3. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan.
4. To the pan attach a candy thermometer such that thermometer does not touch bottom of pan.
5. Increase heat to medium-high and bring to a boil and cook, without stirring, until syrup reaches soft-crack stage (approximately 270 to 290 degrees).
6. Check pouring about 1/2 teaspoon syrup in ice water if it forms hard threads in ice water but will soften when removed from the water.
7. Remove from heat and immediately pour half of syrup into a second heated saucepan.
8. To half of syrup add spearmint oil and green food coloring.
9. To remaining syrup add cinnamon oil and red food coloring.
10. Take separate jellyroll pans and pour each flavored candy.
11. Allow candy to cool completely, break into pieces and store in an airtight container.
SERVING
12. Serve as snacks or use as desired.
1. Into two 10 1/2 x 15 1/2-inch jellyroll pans spread confectioners sugar evenly.
2. In a heavy large saucepan, combine granulated sugar, corn syrup and water and cook stirring constantly, over medium-low heat until sugar dissolves.
3. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan.
4. To the pan attach a candy thermometer such that thermometer does not touch bottom of pan.
5. Increase heat to medium-high and bring to a boil and cook, without stirring, until syrup reaches soft-crack stage (approximately 270 to 290 degrees).
6. Check pouring about 1/2 teaspoon syrup in ice water if it forms hard threads in ice water but will soften when removed from the water.
7. Remove from heat and immediately pour half of syrup into a second heated saucepan.
8. To half of syrup add spearmint oil and green food coloring.
9. To remaining syrup add cinnamon oil and red food coloring.
10. Take separate jellyroll pans and pour each flavored candy.
11. Allow candy to cool completely, break into pieces and store in an airtight container.
SERVING
12. Serve as snacks or use as desired.
Chef
