Monday, March 23, 2009

Glass Candy

This is the recipe I use for making glass candy for my business. SSHHHH!!!! LOL Please pay special attention to the notes added throughout the recipe and afterwards before making this recipe. You'll be glad you did =)

  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 3/4 cup hot water (the original recipe does not specify hot water, but it makes it much easier to dissolve the sugar if you use hot)
  • 1 dram (1 teaspoon) LorAnn Flavor Oil 
  • liquid food color (as desired)
  • Non-stick cooking spray
  • Powdered sugar
  • Candy making thermometer


Spray a baking sheet with non-stick cooking spray. Add sugar, hot water and corn syrup to sauce pan. Use a larger pan than what you think you will need-the mixture sometimes bubbles up quite high while cooking and will overflow the pan. Stir until sugar dissolves and do not stir again while cooking. Place your candy thermometer into mixture, making sure it does not touch the bottom of the pan.Cook mixture to 260 and add the color you desire. Do not stir-the boiling of the syrup will thoroughly mix the color. Remove from heat when mixture reaches 300 degrees F. When bubbling has ceased, add flavor oils and stir, making sure you do not inhale the steam. Pour syrup onto sprayed baking sheet and allow to thoroughly cool. Dust with powdered sugar when cool and break into bite size pieces. I use the handle of a butter knife. After broken, gently mix candy around on baking sheet to dust each piece with powdered sugar-this prevents pieces from sticking together in high humidity.

**I exclusively use LorAnn Flavor oils when making hard candy. Typically, a 1 dram bottle makes a perfect batch of glass candy. In some cases, you will definitely use less than a full dram. Peppermint, Clove and Cinnamon flavors are quite strong. I recommend using 3/4 of a bottle. If you like a stronger flavor, I recommend using a bottle and a half of most flavors. LorAnn's Flavors can be found at most candy supply stores and some grocery stores. You can use regular extracts, but you will need to use more than this recipe calls for-typically 1 Tablespoon. 

**If you do not have a candy thermometer, you can still make this candy, but it is a bit trickier. You will have to test it using cold water. The candy is done when a few drops placed in cold water forms hard, brittle threads. This is called the hard crack stage. For more details on cooking candy & its various stages, visit The Science of Cooking. Don't try to rush the process-your candy won't turn out if you do. 

**DO NOT DIRECTLY INHALE STEAM AS YOU ADD FLAVORS! If you are sensitive to a particular oil, very bad things can happen. You can break out in a rash, hives or worse-go into anaphylactic shock (if allergic). At the very least, you could end up with some nasty steam burns. This stuff is cooked to 300 degrees-it is not something to take lightly!

**I do not recommend letting kids under the age of 5 eat this as it tends to have sharp edges and it hard on the teeth if they try to chew/bite it. If you want to share with your younger children, I recommend getting high temp lollipop molds and making them a few special lollis just for them. 


1 comment:

Mary said...

thank you so very much for this. I might try it this weekend.