Sunday, December 23, 2012

A Martin Family Tradition

We make homemade Christmas candy to fill our stockings. We also send a few pounds of the goods East and a few pounds West to our family in other states. Last year I shared our gum drop recipe on the blog. This year I give you, as my Christmas present to you, Stained Glass Candy.

It is beautiful. It is easy. It is a family favorite. It ships very, very well.

Stained Glass Candy

                  2  15" x 10" x 1" pan
                  heavy saucepan
                  candy thermometer

                   3 3/4 cup sugar
                   1 1/2 cup corn syrup
                   1 cup water
                   2-3 drops food
                   1/4 tsp. flavoring
                   Cooking spray

Spray 2 15x10x1 inch pans and set aside. In saucepan combine sugar, corn syrup, water and food coloring. Cook, stirring constantly over a medium heat until boiling. Cook without stirring until candy thermometer reads 300 degrees (the hard-crack stage). Remove from heat and stir in flavoring. Immediately pour into prepared pans to cool. Break into pieces. Yields about 2 pounds of candy.

Tip: If you forget to treat the pans before pouring in the syrup, don't worry. The sheet of candy will release if you heat the bottom of the pan on the stove for a minute or two. Pry it up and then hold it up while it cools, then shatter it.

Be aware: This syrup will reach 300 degrees. Take all precautions to prevent spills.

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