For multiple flavors and colors, dividecandy mixture after cooking; flavor and color each as desired.
Recipe: Stained Glass Candy
4 cups granulated sugar1 3/4 cup light corn syrup1 cup water1 tablespoon desired flavored extractor 1 teaspoon flavoring oilFood color, as desired
Line a 15 x 11-inch baking pan with foiland lightly grease or sprinkle evenly with a light coating ofpowdered sugar. Set aside.
In a medium pan combine sugar and cornsyrup with water and cook over medium heat. Stir to dissolvesugar. Increase heat and bring to a boil.
With a brush dipped in water, wash downany crystals that form on the sides of the pan. Boil rapidlyuntil candy thermometer registers 300°F (150°C), hard-crackstage.
Immediately remove from heat and stirin flavor extract and food color.
Pour into prepared pan. Let cool completely.
When hard, remove from pan. Break intopieces with kitchen mallet.
Makes 2 1/2 pounds candy.
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