Stained Glass Candy I Food

STAINED GLASS CANDY I

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!

STAINED GLASS CANDY

Steps:

• 1. In a saucepan, combine sugar, corn syrup and water.
• 2. Insert candy thermometer into mixture and cook on medium to medium-high heat until thermometer reaches 'hard crack' stage.
• 3. Add candy flavoring last and stir well.
• 4. Poor mixture onto a buttered, metal pan.
• 5. Let cool completely.
• 6. Dust with powdered sugar and crack with edge of spatula. Enjoy!

STAINED GLASS CANDY

Steps:

• Line a baking sheet with aluminum foil and sift powdered sugar all over the entire pan. Set aside
• In a heavy bottomed sauce pan, add the water, white sugar, and corn syrup. Heat over medium heat while stirring until sugar is dissolved.
• Once the sugar is dissolved, insert a candy thermometer and let the mixture come to a boil. Do not stir while the mixture is boiling. (Make sure that the candy thermometer is not touching the bottom of the pan)
• Let the mixture boil undisturbed until the thermometer reaches 300 degrees.
• Remove the pan from the heat and add in the food coloring and flavoring. Stir until combined.
• Pour the candy mixture onto the pan with the powdered sugar. Let the candy completely cool for at least one hour. (You can tilt the pan to spread out the candy but make sure you are wearing good oven mitts!)
• Once the candy has completely set and cooled for an hour, take a meat mallet and hit the candy all over to create cracked stained glass pieces.
• Shake off excess sugar and store in a sealed container.

STAINED GLASS COOKIES WITH JOLLY RANCHERS

Steps:

• Put brown sugar and butter into a large bowl. Mix well with paddle attachment of stand mixer, or with a wooden spoon, until the mixture is smooth.
• Break the egg into to a small bowl and whisk well with a fork. Mix the beaten egg into the butter and sugar in the bowl, a little at a time.
• Mix flour with baking powder, then stir in cinnamon, allspice, and nutmeg.
• Sift the dry ingredients through a fine mesh strainer into the wet ingredients.
• Add the milk then mix everything together well, using a wooden spoon by hand or the paddle attachment of the stand mixer.
• Squeeze the dough into 2 balls.
• Place each ball of dough between 2 pieces of parchment paper and roll out 1/4 inch thick.
• Keep sheets of dough between parchment and place in the fridge on a baking sheet or cutting board. Chill 15 minutes.
• Use a larger cookie cutter to cut out your cookies. Remove scraps of dough from around the cookies and place cookies on parchment lined baking sheet.
• Then use smaller cookie cutter to cut out the center of the cookies. Use a toothpick to help remove the center if needed.
• If you want your cookies to be ornaments, make a hole in each cookie by pressing a drinking straw or the point of a chopstick through the dough where you want to hang it. Make sure there is a thick enough area of dough to not break.
• Divide candy by color into resealable baggies. Squeeze air out, close baggies, and hit with a meat mallet, rolling pin, or back of a metal measuring cup to crush candies.
• Carefully spoon crushed candies into the cut out in the cookies. Try using complimentary colors if mixing (like half blue and half green).
• Place baking sheet in fridge for 10 minutes while you preheat oven to 350°F.
• Squeeze the scraps of dough into a ball. Roll out the dough again between parchment paper and chill.
• Take sheet of prepped cookies from the fridge and put the cookie sheet on the middle rack of the oven.
• Bake the cookies at 350°F for 10-12 minutes, until candy is melted and cookie edges are just turning golden.
• Take the cookies out of the oven nd leave on the baking sheets until they have cooled completely, then remove carefully.
• You can now eat the cookies, or make them into ornaments by stringing a ribbon through each hole.

STAINED GLASS CANDY

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.

BEAUTIFUL STAINED-GLASS HARD CANDY

Steps:

• To make your own molds from foil: Cut aluminum foil in desired shapes: stars, trees, etc. Grease foil lightly with vegetable oil. Fold up edges to make 1/2" sides. Seal corners with freezer tape to prevent leaks.
• You can also pour this candy onto a greased cookie sheet to make your own shapes. Score the candy while it's still warm (be careful not to burn your fingers) so you can break it on the score lines. I've even used mint containers as molds.
• To make the candy: In a 2-quart saucepan combine sugar, syrup, water and vinegar. Cook, stirring constantly until the sugar is dissolved. Continue cooking, without stirring, until it reaches the hard crack stage (300F degrees).
• Remove from the heat, stir in the flavoring and color. Allow the candy to cool SLIGHTLY. Pour the candy into prepared molds, about 1/8" deep. When firm, remove from the molds.
• If you wish to hang the finished candy on a string or ribbon: when the candy begins to set (before it hardens) use a skewer to make holes for stringing.
• If candy becomes too firm to pour and shape it, then remelt it over low heat. Be careful not to boil it.
• Tips for other color combinations: Use a toothpick to swirl food coloring through the uncolored candy after it's been poured into molds. Make molded candies of one color and dribble with a second color to get a "stained glass" effect. To store candy ornaments, wrap them in plastic wrap and store in a covered container at room temperature in a dry place. Keep them flat to prevent warping.

OLD FASHIONED, STAINED GLASS CANDY RECIPE

Steps:

• Prepare 9x13 deep sided metal pan by covering sides and bottom with butter & powdered sugar Combine sugar, water, & syrup in sauce pan Set candy thermometer in pan. Stir liquid constantly. When thermometer reaches 300 degrees (hard crack) remove from heat. Add in flavor and color then immediately pour into prepared pan. Let stand until mixture is cooled and hard. Brush top with powdered sugar. Drop pan onto floor (the kids LOVE to do this) to break candy into pieces. Store in air tight container. I like to drop a couple teaspoons of powdered sugar into a Ziplock baggie, add the candy pieces, and shake to cover. Without the sugar, the pieces can stick together.

STAINED GLASS CANDY

Steps:

• Line a 15-by-10-inch jelly-roll pan or a high-rimmed baking sheet with aluminum foil, and generously coat with cooking spray; set aside. Lightly coat a 3- to 3½- quart heavy saucepan with cooking spray. Stir together sugar, corn syrup, and water in prepared saucepan over medium. Attach a candy thermometer to saucepan, and bring mixture to a boil, stirring occasionally. Boil, undisturbed, until mixture reaches 300°F to 305°F on thermometer (hard-crack stage), 15 to 20 minutes.
• Remove from heat; carefully stir in peppermint extract and food coloring gel until well combined; quickly pour mixture onto prepared jelly-roll pan. Let cool completely, about 45 minutes. Carefully break candy into pieces.

STAINED GLASS COOKIES

Steps:

• Preheat the oven to 350˚F. Lay parchment paper on your cookie sheets and clean off a nice big area of counter space to roll out the cookie dough.
• In a large mixing bowl, cream the softened butter and sugar together in a mashing motion by hand or for 2 to 3 minutes with an electric mixer on low-medium.
• Separate an egg and drop the whites in one bowl and the yolk in a second bowl. In the bowl with the yolk, crack and add a second full egg and vanilla, then beat with a fork or whisk. Add the egg mixture to your sugar and butter and mix until well blended.
• To your wet mixture add the flour and scatter the salt around the bowl. Mix well for a few minutes with a spatula or a stand mixer on low until a dough forms. (Don't try mixing this part of the dough with a hand mixer-the dough is very thick and may break your mixer!)
• Flour the counter and roll out your dough to a thickness of about ⅜ of an inch. Use a 3-inch cookie cutter and cut circles out of your dough.
• In the center of each circle, use a small holiday cookie cutter that is 1 ½ to 2 inches and cut the center out of each cookie. Take a small piece of dough about the size of a large bean and roll it into a ball, then flatten it and press it at the top of your circle for the Christmas tree ornament.
• Reroll any extra dough to cut more cookies. Bake the cookies in the oven for 9 to 11 minutes until they are almost done but still have a light color.
• Slice your gummy candies into the smallest pieces you can into pieces just a little bigger than a large sprinkle. While the cookies are still hot on the pan, sprinkle the gummy bits into the center of the cookies. Put the cookies back in the oven for 1 to 2 minutes to melt the gummies.
• Use a toothpick to pull the gummy candy to fill in any holes while the cookies are still warm. Once the pan has cooled for a few minutes, put the cookie sheet in the fridge for about 5 minutes to fully set the gummies.

STAINED GLASS VALENTINE HEART COOKIES

Steps:

• Using a stand mixer and paddle attachment cream together softened butter, granulated sugar, and sea salt until smooth and creamy (about 3 minutes). Scrape down sides as needed and continue to mix.
• Add in beaten eggs and vanilla and mix until combined (about 1 minute or so).
• Gradually add in the flour and mix on medium-low until well combined. As you are adding in the flour, add a few drops of food coloring until you get the desired shade of red.
• Tightly wrap your dough ball in plastic wrap and chill for at least 2 hours. You can separate it into 2 balls if you prefer to work with smaller batches.
• Pre-heat oven to 350 degrees F and prepare a cookie sheet with parchment paper.
• Take your dough out of the fridge.
• Use some of the extra flour to sprinkle on a clean countertop and turn the dough out onto it.
• Sprinkle the dough ball with flour and use a rolling pin to roll the dough out to about ¼ inch thick. Use more of the extra flour as needed to keep the dough from sticking to the counter or rolling pin.
• Use a large cookie cutter to cut out "panes" of cookie dough and transfer them to the prepared cookie sheet.
• Use a smaller cookie cutter out of the panes and remove them, adding them to the extra dough that you will roll out for more cookies or use them for smaller mini cookies.
• Place crushed hard candies in the cutout of the cookie dough panes. You want to fill it nearly full with the hard candy crumbs and be sure it is in an even layer, not mounded in the centre.
• Bake for 10 to 12 minutes or until the edges of the cookies just begin to brown and the candies are completely melted.
• Remove from the oven and allow to cool completely on the baking sheet before removing.