Stained Glass Candy I

Stained Glass Candy I

40

"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."

Ingredients

{{adjustedServings}} servings 129 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Lightly grease one 12x18 inch or larger baking sheet.
  2. 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.
  3. 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!

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

40
  1. 47 Ratings

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Excellent! I followed the advice of another reviewer and used unsweetened drink mix for the color and flavor. I made a red batch (fruit punch flavor) and a green batch (can't remember the flavor...

I LOVE HARD ROCK CANDY AND SO DO MY KIDS, I DIDN'T DO THIS RECIPE THE WAY IT SAYS BECAUSE I KNOW HOW TO MAKE THIS CANDY. I SPRAYED 2 COOKIE SHEETS, PUT IT IN THE FRIDGE THEN WHEN I WENT TO CRACK...

This is a real winner! I make it every Christmas, and sometimes at other holidays or for parties - keep your eye out for new extract flavors, as I have yet to find one that's not good in this. A...