Stained Glass Candy Ornaments Recipes

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OLD FASHIONED, STAINED GLASS CANDY RECIPE



Old Fashioned, Stained Glass Candy Recipe image

Tastes great, looks like colored glass!

Provided by Kelli Miller

Time 30m

Number Of Ingredients 6

Powdered Sugar
3 Cups White Granulated Sugar
1 Cup Water
1 Cup White Corn Syrup
1 Tablespoon extract any flavor
Food coloring

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.

Nutrition Facts : Calories 313 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 19 grams sodium, Sugar 82 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

BEAUTIFUL STAINED-GLASS HARD CANDY



Beautiful Stained-Glass Hard Candy image

This was one of the first candy recipes I ever made. These candies are crystal clear and can be used as decorations for a Christmas tree or a window. Cooking and prep times are approximate, and don't include making your own molds if you wish to do that.

Provided by Annisette

Categories     Candy

Time 25m

Yield 1 batch

Number Of Ingredients 7

2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 tablespoons vinegar
3 drops peppermint oil
food coloring (optional)
candy molds (or foil to make your own)

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.

Nutrition Facts : Calories 1874.7, Fat 0.2, Sodium 72.6, Carbohydrate 487.1, Sugar 430.1

STAINED GLASS CANDY I



Stained Glass Candy I image

This candy is good any time of the year but it's especially festive at Christmas! Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies.

Provided by Lisa

Categories     Desserts     Candy Recipes

Yield 32

Number Of Ingredients 5

1 cup water
3 ½ cups white sugar
1 ½ cups light corn syrup
1 tablespoon almond extract
1 tablespoon red food coloring

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!

Nutrition Facts : Calories 129.3 calories, Carbohydrate 33.7 g, Sodium 9.6 mg, Sugar 26 g

STAINED-GLASS SUGAR COOKIES



Stained-Glass Sugar Cookies image

Filling the cutouts of these sugar cookies with crushed hard candy yields the most striking stained glass effect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 3 dozen

Number Of Ingredients 8

3 cups unbleached all-purpose flour (spooned and leveled), plus more for rolling
3/4 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
4 large egg yolks
1 tablespoon pure vanilla extract
Very finely crushed hard candy, such as Jolly Rancher, in various colors (1 cup total)

Steps:

  • In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg yolks and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 2 1/2-inch Christmas-ball-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch star cutter, cut out dough in center of each cookie. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through. Remove sheets from oven; fill cutouts with crushed candy. Bake until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks.

Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 7 g

STAINED-GLASS ORNAMENTS



Stained-Glass Ornaments image

Provided by Barbara Grunes

Categories     Cookies     Dessert     Bake     Christmas     Vegetarian     Kid-Friendly     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 30 cookies

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter, at room temperature
1/2 cup firmly packed dark brown sugar
3/4 cup unsulfured molasses
1/3 cup water
6 ounces translucent hard candies in colors of choice, crushed

Steps:

  • 1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • 2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.
  • 3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
  • 4. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.
  • 5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.
  • 6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.
  • 7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer to the racks to cool completely.

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