Stained Glass Candy Recipes

STAINED GLASS CANDY

Steps:

• Line a baking sheet with aluminum foil and sift powdered sugar all over the entire pan. Set aside
• In a heavy bottomed sauce pan, add the water, white sugar, and corn syrup. Heat over medium heat while stirring until sugar is dissolved.
• Once the sugar is dissolved, insert a candy thermometer and let the mixture come to a boil. Do not stir while the mixture is boiling. (Make sure that the candy thermometer is not touching the bottom of the pan)
• Let the mixture boil undisturbed until the thermometer reaches 300 degrees.
• Remove the pan from the heat and add in the food coloring and flavoring. Stir until combined.
• Pour the candy mixture onto the pan with the powdered sugar. Let the candy completely cool for at least one hour. (You can tilt the pan to spread out the candy but make sure you are wearing good oven mitts!)
• Once the candy has completely set and cooled for an hour, take a meat mallet and hit the candy all over to create cracked stained glass pieces.
• Shake off excess sugar and store in a sealed container.

OLD FASHIONED, STAINED GLASS CANDY RECIPE

Steps:

• Prepare 9x13 deep sided metal pan by covering sides and bottom with butter & powdered sugar Combine sugar, water, & syrup in sauce pan Set candy thermometer in pan. Stir liquid constantly. When thermometer reaches 300 degrees (hard crack) remove from heat. Add in flavor and color then immediately pour into prepared pan. Let stand until mixture is cooled and hard. Brush top with powdered sugar. Drop pan onto floor (the kids LOVE to do this) to break candy into pieces. Store in air tight container. I like to drop a couple teaspoons of powdered sugar into a Ziplock baggie, add the candy pieces, and shake to cover. Without the sugar, the pieces can stick together.

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.

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.