Broken Glass Candy Recipe Recipe 445 Food

BROKEN GLASS DESSERT

Steps:

• Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.

CINNAMON BROKEN GLASS CANDY

Steps:

• In a 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired color is achieved. Do not stir; boiling action will incorporate color into syrup. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir.USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. It will make you cough! Carefully pour syrup onto lightly greased and foil lined cookie sheet. Do not refrigerate. Cool completely; break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight container. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

BLOODY CHEESECAKE BARS WITH BROKEN GLASS CARAMEL

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, leaving excess paper on both ends to use as handles later on.
• In a large mixing bowl, prepare the sugar cookie mixes according to the package instructions. Stir the food coloring into the cookie dough to create a bright red dough. Press the dough into an even layer in the prepared baking sheet. Bake until crispy around the edges, about 20 minutes. Allow to cool completely.
• Meanwhile, prepare the cheesecake layer. Put the cream cheese in the bowl of a stand mixer. Using the beater attachment, whip the cream cheese on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar, honey, vanilla and salt. Whip on high speed for 1 minute more to incorporate the ingredients.
• Spread the cheesecake mixture over the cooled cookie layer. Use an offset spatula to make the top of the cheesecake very smooth. Tap the baking sheet against the counter several times to remove any air bubbles. Put the baking sheet in the refrigerator to chill the cheesecake until firm, at least 6 hours.
• Lift the cheesecake out of the baking sheet, using the excess parchment paper as handles. Cut the bars into jagged triangles of various sizes (see Cook's Note) and place on a serving platter. Decorate the bars with pieces of Broken Glass Caramel and Raspberry Blood Sauce.
• Line a baking sheet with a silicone mat.
• Attach a candy thermometer to a heavy-bottomed pot. Pour the granulated sugar, light corn syrup and 3/4 cup water into the pot and place over medium heat. Cook, stirring occasionally, until the sugar is dissolved. Bring to a simmer and simmer until the mixture reaches 300 degrees F, about 40 minutes. Immediately pour the caramel onto the prepared baking sheet. Allow the caramel to cool until set, about 20 minutes.
• Break the caramel into pieces to resemble shards of broken glass.
• Put the preserves into a small saucepot over medium heat. Heat until the preserves melt into a thin syrup, about 3 minutes. Strain the syrup with a fine-mesh sieve; discard any seeds and pulp. The strained syrup is ready to be used as a "bloody" sauce for dessert. Store in an airtight container, refrigerated, for up to 3 weeks.

BROKEN GLASS DESSERT

Steps:

• Combine the crumbs, sugar and butter; press onto the bottom of a 13-inch x 9-inch x 2-inch greased pan.
• Chill.
• Combine lime gelatin and 1 1/2 cups boiling water; stir until gelatin is dissolved.
• Pour into an oiled 8 inch x 4 inch x 2 inch loaf pan; chill until very firm.
• Repeat for strawberry and orange gelatins.
• Soften the unflavored gelatin in cold water.
• Boil pineapple juice; stir into unflavored gelatin.
• Set aside until slightly thickened.
• Place whipped topping in a large bowl; gently fold in pineapple juice mixture.
• When flavored gelatins are firm, cut into 1-inch cubes; gently fold into whipped topping mixture.
• Spoon over crust.
• Chill for at least 2 hours.

SEA GLASS CANDY

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.

BROKEN GLASS CANDY RECIPE RECIPE - (4.4/5)

Steps:

• Combine sugar, syrup and food coloring in heavy pan and cook on low heat until dissolves. Bring to hard crack stage (300° F.). Remove from heat and add flavoring. Pour into well greased sheet cake pan. Let cool. Break with spoon

BROKEN GLASS CANDY

Steps:

• combine sugar, syrup and food coloring in heavy pan and cook on low heat until dissolves. bring to hard crack stage (300 degrees). Remove from heat and add flavoring. Pour onto sheet cake pan that had been coated with powdered sugar. Tilt pan from side to side to spread mixture out evenly. Then sprinkle powdered sugar on top. Let cool. Break with spoon.

BROKEN GLASS CANDY

Steps:

• 1. Sprinkle powdered sugar on 2 (11 x 15 inch) cookie sheets.
• 2. Combine sugar, Karo and water in heavy saucepan and stir over medium heat until sugar dissolves. Continue to cook, without stirring, until syrup reaches 290 F on candy thermometer.
• 3. Remove from heat and add food coloring to desired intensity and the desired oil flavoring. I like the flavor a little stronger so I increase the amount of flavoring alittle more. (Be careful with the cinnamon and stand back when you add it or it will clear your sinus passages for you)
• 4. Pour onto cookie sheets,cool and break into small pieces. I just let it cool and whack it with the bottom of a bottle it shatters easily. This looks very pretty in jars for Christmas gifts and to set out. Not to mention it taste great!