|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 0g||0%|
|Total Sugars 41g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Broken 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 and jagged edges make it special.
The basic broken glass candy recipe includes sugar, corn syrup, and water, but a variety of flavorings and colors can be added to your liking. Make a rainbow assortment and color coordinate each flavor, with green for apple, red for cherry, yellow for banana, orange for tangerine, blue for blueberry, etc. Or simply make every batch the same color and flavor.
Remember, when making candy, no kids or pets should be in the kitchen. Use proper protective gear like silicone gloves and a thick apron, and always wear shoes. For this candy-making process, a candy thermometer is advisable, but if you don't have one, you can test your candy without one by using a bowl of cool water. This candy will get to 300 F, which is known as the hard crack stage.
1/2 cup water
3/4 cup light corn syrup
2 cups granulated sugar
2 to 4 teaspoons flavoring extract
1/2 teaspoon gel food coloring
1/2 cup powdered sugar
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!
- 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.
There are several flavors you can buy at online retailers or specialized candy-making shops. Mix two or more for fun, personalized creations:
- Banana cream and orange
- Apple and strawberry
- Watermelon and lime
- Coffee and chocolate
- Cinnamon and anise
- Apricot and vanilla
- Blackberry and cherry
- Amaretto and coffee
- Almond and orange
- Coconut and key lime
How to Store Glass Candy
If kept well wrapped in a low-humidity environment, glass candy can last for several months, as high levels of sugar act as a deterrent for bacterial growth. 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.