BEAUTIFUL STAINED-GLASS HARD CANDY
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
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 II
Easy and delicious rolled chocolate, walnut, coconut and colored marshmallow candy!
Provided by Bea Gassman
Categories Desserts Candy Recipes Nut Candy Recipes
Time 30m
Yield 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 33.5 g, Cholesterol 12.2 mg, Fat 19 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 11.4 g, Sodium 102.3 mg, Sugar 25 g
STAINED GLASS SWEETS
Provided by Food Network
Yield Makes about 3 dozen
Number Of Ingredients 3
Steps:
- For a mold, tightly wrap the bottom and outsides of a cookie cutter with foil. Set it on a baking sheet and generously coat the mold's bottom and insides with cooking spray. Fill each cookie cutter with a single layer of candies. Bake in a 350 degrees oven for 10 n minutes, or until melted. Add sprinkles, cool for 2 minutes, then use a chopstick to poke a hole near the top for hanging. When almost cool, carefully remove the foil and gently pry the candy from the mold with a sharp knife (parents only). Hang with the ribbon. Make as many as you like.
HARD CANDY
Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3/4 pound.
Number Of Ingredients 6
Steps:
- Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. , In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals., Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired. , Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.
Nutrition Facts : Calories 383 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 99g carbohydrate (89g sugars, Fiber 0 fiber), Protein 0 protein.
STAINED GLASS CANDY I
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
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 CANDY
This recipe gives you two variations-green-colored candy with wintergreen flavor and red-colored candy with cranberry flavor. I like to make both because they look so pretty together on a tray. -Karolin Kershner, Barrington, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 pounds.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
HARD CANDY
An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.
Provided by JUDITH SYNESAEL
Categories Desserts Candy Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 32.2 g, Sodium 8.5 mg, Sugar 25.3 g
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