This basic broken stained glass candy recipe includes sugar, corn syrup, and water, but a variety of flavorings and colors can be added to your liking.
2 c. white sugar
1/2 c. white Karo syrup
1/2 c. water
STEP BY STEP:
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.
Cook to hard crack stage.
Remember after it boils–no stirring!
When it reaches hard crack stage, remove from stove.
Then add food coloring and flavoring.
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 coloring.
Working quickly to avoid the candy setting in the pans, add different colors and flavors to the syrups.
For example, you can make a rainbow assortment and color coordinate each flavor; like green for apple, red for cherry, yellow for banana, orange for tangerine, blue for blueberry, etc.
Just shake pan to get flavoring all through it.
Pour the candy mixture out onto the prepared baking sheets and let it spread into a thin layer.
Cool the candy completely at room temperature; this may take up to 2 hours.
Break into pieces.
Broken stained glass candy is a gorgeous hard candy that looks like shards of colorful broken glass.
In taste and texture, it’s not too different from lollipops or other hard candies, but its distinctive appearance of broken stained glass make it special.
The strength of extracts varies greatly from brand to brand and flavor to flavor. It may take a little trial and error to determine how much flavoring to add to suit your taste.
If you are using flavoring oils, they are much stronger than extracts, so start by adding just 1/2 teaspoon of flavoring oil at a time.
Always keep candy at room temperature. Due to condensation, storing candy in the fridge will make it sweat, and the pieces will stick to one another.