Glass Candy Recipes

Steps:

• It's sea glass you can eat! To make it, crush 1 cup blue hard candies (such as Jolly Rancher) and microwave in 30-second intervals until melted. (Be careful, the molten candy will be super-hot!) Immediately pour onto a parchment-lined baking sheet and let harden, 15 minutes. Repeat with green candies and a mix of blue and green. Remove from the parchment and rub the candy with confectioners' sugar, then break into pieces.

Steps:

• In a heavy-bottomed pot, bring the sugar, water, and vinegar to a medium boil.
• Stir carefully so all the sugar is dissolved.
• Brush down the sides with a pastry brush dipped in water if crystals begin to form.
• Cook for atleast 20 minutes.
• Add the butter and cook for another 10 minutes until you reach the "crack" stage on the candy thermometer (290 degrees).
• At this point, when a bit of the mixture is dropped into cold water, it instantly turns brittle.
• Meanwhile prepare a muffin tin by greasing well with vegetable shortening. These will serve as your moulds.
• Remove the molten candy from the stove and stir in the food coloring and flavouring of your choice.
• Now pour 1/8 to 1/4 inch of candy into each muffin cup.
• Cool completely.
• When cooled, turn upside down and give a few taps on the bottom and the candies should pop out.
• Wrap each in waxed paper.

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!

Steps:

• You will need a candy thermometer.
• Mix first 3 ingredients in large saucepan.
• Stir over heat until sugar dissolves.
• Bring to a boil and stop stirring.
• Continue to boil until temperature reaches 310 degrees F, it may take 20- 30 minutes.
• Remove from heat.
• After boiling has stopped, stir in extract& coloring of choice.
• Quickly, spread out onto a LIGHTLY greased baking sheet so that the candy is no more than 1/4 inch thick.
• Candy does not need to touch all edges of baking sheet.
• Cool, then break into pieces.
• Store in an air-tight container.
• SPECIAL NOTE: After reaching 310 degrees, I like to put 1/2 of mixture in a separate kettle, so that I can make two different colors and/or flavors.