Stained Glass Candy I Recipe - Allrecipes.com
Stained Glass Candy I Recipe

Stained Glass Candy I

Recipe by  

"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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Original recipe makes 2 pounds Change Servings
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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 More Reviews

Most Helpful Positive Review
May 29, 2011

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.]

 
Most Helpful Critical Review
Aug 05, 2008

i made this for christmas last year and it did not work at all it never hardend so i had this sticky goo

 
Jan 17, 2007

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.

 
Jul 08, 2008

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.

 
Dec 20, 2005

This was my very first time making hard candy! I followed some of the advice here by omitting the coloring/flavoring and added instead 2 packs of unsweetened cherry Koolaid. Wow! The color is very bright, with lots of flavor, and turned out perfect! I didnt' have any trouble getting it out- I used a well-sprayed jelly roll pan and it broke into pieces easily. I wonder if those who had trouble did not get it to 310 degrees first... I know that took a long time, but I'm sure that if it's not hot enough, it becomes sticky and gooey and then will not break.

 
Apr 05, 2004

This recipe is the easiest one I have used so far! It has become a hit at my daughter's sleep overs. I found out that you can use 1 unsweetened packet of kool-aid in place of the extract and food coloring. It gives it alot more flavor and plenty of color too. It worked alot better when I lined the pan with parchment paper. Just pull it out, wrap it up and drop it on the table!

 
Jan 12, 2004

This is a recipe you CANNOT walk away from. It heats up VERY quickly. Add a little extra flavoring...Don't stir the food coloring all the way in and you get a neat "tie dyed" effect. The broken pieces can be sharp for little ones.

 
Nov 27, 2006

recipe was very easy to do and i used the koolaid packets but my flavor didn't turn out very well, i used two packets like suggested but it almost tastes bitter or something! help what did i do wrong??

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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