Reviewed: Dec. 12, 2009

This is wonderful! Just as easy as it sounds, and tastes just like I remember it. I can't agree more about the waiting, it seems to take FOREVER, but it is well worth the wait. When I added the flavor I thought it would be ruined since the little bottles from the drugstore only contain about 2 tsp of flavoring (surprise!), but any more cinnamon & it would have been too hot. The flavor was perfect, thanks so much!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KAT

Cooking Level: Expert

Home Town: Shasta Lake, California, USA

Living In: Zanesville, Ohio, USA

Reviewed: Dec. 6, 2009

Will not try this again. It came out hard but when you eat it it sticks to your teeth really bad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sweetly

Cooking Level: Expert

Reviewed: Dec. 1, 2009

This looks like the recipe that I have for a candy called Stained Glass Candy. We made it every Christmas growing up. As teenagers we made it as a fundraiser near Christmas time for our church youth group. Some of my favorite flavors are: cherry, lemon, orange, cinnamon, butter rum and anise. We didn't powder sugar the top. It is great way to get your kids involved by having them help break up the pieces.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

enjoycooking

Reviewed: Dec. 1, 2009

OMG, this is exactly how my grandfather made it every holiday season. He used to make red, green, white and yellow. Each got stored in a coffee can right next to the fruit leather and other dried fruits. My favorite was always wintergreen and anise.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angela Watts

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA

Living In: Eliot, Maine, USA

Reviewed: Nov. 7, 2009

This is one of the best hard candies I have ever made. My famly loved it and I've made it 4-5 times. Great for Christmas. Another way it to change It from orange to lemon. Lemon is a little more tricky, because the extract is so strong. But in the end I loved it

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Secondchef

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 5, 2009

This is the first time I made hard candy with it turning out great. I also doubled the extract. I used cinnamon with red food coloring, and peppermint with green extract.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Leanne

Reviewed: Oct. 29, 2009

I love this recipe the candy is sweet and gleued my mouth shut. Everyone that tried it loved it. When I made it the icing sugar melted into the candy, and it stuck together in storage. Dispite this it is a great recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bwabbit

Cooking Level: Intermediate

Home Town: Surrey, British Columbia, Canada

Reviewed: Oct. 15, 2009

This is the first time I have tryed to make hard candy. it didn't come out the way it should have. I let it come to a boil on med heat tested it the way the directions said too. put in the molds & still hasnt harden any idea's

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DriverB

Reviewed: Sep. 8, 2009

Excellennt. I scaled it back to 12 servings and doubled the flavoring. While it was still hot but touchable, I cut it into strips and twisted it around chopsticks, to make ribbon twists, and they looked great. If it is sticking in your teeth, you didn't let it heat up quite enough, try going all the way to 310 degrees using the (lowish)medium heat. This will normally take 20-30 minutes to heat after the boil is reached. If your burning it, turn your heat down to the low side of medium heat and take your time, it'll come out fine. Good luck!

Was this review helpful? [ YES ]
16 users found this review helpful