Stained Glass Candy I

Stained Glass Candy I

38 Reviews 5 Pics
Lisa
Recipe by  Lisa

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 pounds

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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!

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Reviews (38)

Rate This Recipe
campagnes
80

campagnes

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), poured half of each into pans, and swirled them together to create a marbled effect. Very easy and it tastes great. If you use Koolaid for your color and flavor, use two packets; I made the first batch with one packet and the flavor wasn't strong enough. [Edit to add: If you're having difficulties with the candy (ie., won't set up, turned brown, became bitter): these are temperature issues, not recipe issues. Test your candy thermometer by filling a glass with crushed ice, then filling with water, then inserting your thermometer; it should read 32 degrees. If it doesn't, make a note of the difference and use that to calculate how long to cook your candy.]

Dreamer
48

Dreamer

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 IT I USED A MEAT TENDERIZER WRAPPED IN A TOWEL TO MINIMIZE THE CANDY BEIING THROWN ALL OVER, THEN I ADDED 1/8 CUP POWDERED SUGER INTO 2 ONE GALLON ZIPLOC BAGS AND COATED THE PIECES. IT WAS VERY GOOD AND WE ALL ENJOYED IT.

Rebecca M in AR
47

Rebecca M in AR

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. Also, try scoring the still warm candy (let it set up a few minutes so it's soft but not liquid) with a sharp pizza cutter (I use a kitchenaid one that has a really heavy blade). Scoring it first makes it easy to break into 'sticks' later - much easier to eat, and safer for smaller folks to handle -- I make the sticks about 1/2 inch wide and 4-5" long.

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Nutrition

Amount Per Serving (32 total)

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

Based on a 2,000 calorie diet

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