EDIBLE SUGAR GLASS RECIPE
You can't make a Murdered Cupcake without some Edible Glass and a few drops (ok a lot of drops) of edible fake blood.
Provided by NerdyMamma.com
Categories Dessert
Time 12m
Number Of Ingredients 4
Steps:
- In a medium saucepan add in the sugar, corn syrup, and water.
- Insert the candy thermometer and bring to a boil. Stir constantly until the thermometer reaches 300 degrees.
- Once at 300 degrees, remove from heat and transfer immediately to a baking pan (lined with parchment paper).
- Allow it to sit until hardened (about 2 hours on the counter or 30 min in the freezer). Make sure to cover it while it sits.
- Once hardened lift the pan up and drop straight down to crack the glass. Repeat until you have fragments at a desired size.
Nutrition Facts : Calories 193 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 13 grams sodium, Sugar 48 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SEA GLASS CANDY
Provided by Food Network Kitchen
Time 20m
Yield 1 cup
Number Of Ingredients 0
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
Steps:
- Gather the ingredients.
- Line a baking sheet with a nonstick silicone mat or a layer of aluminum foil sprayed with nonstick cooking spray. If you are making more than one color and flavor of candy, grease one pan for each.
- In a medium saucepan over medium heat, combine the water, corn syrup, and granulated sugar. Stir until the sugar dissolves.
- Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. This prevents the finished product from being grainy and will make for a nice, clear candy.
- When the sugar syrup comes to a boil, insert a candy thermometer. Continue to cook the sugar syrup, stirring occasionally, until the thermometer reads 300 F (150 C).
- When it has reached 300 F, remove the pan from the heat and let the candy cool off a little until it stops bubbling completely.
- If you want to make 2 or more different colors and flavors of broken glass candy from a single batch, pour parts of the syrup into separate pans before adding the extracts and food colorings. Working quickly to avoid the candy setting in the pans, add different colors and flavors to the syrups.
- Pour the candy out onto the prepared baking sheets and let it spread into a thin layer.
- Cool the candy completely at room temperature; this can take up to 2 hours. Once it is set, pull the candy up from the sheet and crack it into small pieces by banging it against a cutting board or shattering it with a knife handle.
- Place the powdered sugar in a plastic bag and, one at a time, add the shards of each flavored candy. Shake the bag until the candy is coated with the powdered sugar. Remove from the bag and repeat with the other colors.
- Serve and enjoy!
Nutrition Facts : Calories 158 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 11 mg, Sugar 41 g, Fat 0 g, ServingSize 1 lb (16 servings), UnsaturatedFat 0 g
STAINED GLASS CANDY
This recipe gives you two variations-green-colored candy with wintergreen flavor and red-colored candy with cranberry flavor. I like to make both because they look so pretty together on a tray. -Karolin Kershner, Barrington, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Butter a 15x10x1-in. pan; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour into prepared pan; cool. Break into pieces. Store in airtight containers.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
STAINED GLASS CANDY I
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.
Provided by Lisa
Categories Desserts Candy Recipes
Yield 32
Number Of Ingredients 5
Steps:
- Lightly grease one 12x18 inch or larger baking sheet.
- 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.
- 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!
Nutrition Facts : Calories 129.3 calories, Carbohydrate 33.7 g, Sodium 9.6 mg, Sugar 26 g
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