Broken Glass Candy

Broken glass candy recipe

The Spruce / Ulyana Verbytska

  • Total: 55 mins
  • Prep: 45 mins
  • Cook: 10 mins
  • Rest: 2 hrs
  • Servings: 16 servings

Broken glass candy is a gorgeous hard candy that looks like shards of 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 extra special. 

The basic broken glass candy is made out of sugar, corn syrup, and water. Other flavorings and colors can be added to your liking: Make a rainbow assortment and color-code each flavor, with green for green 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; if you don't have a candy thermometer, follow these easy instructions to test your candy without one.

Ingredients

  • 1/2 cup water
  • 3/4 cup light corn syrup
  • 2 cups granulated sugar
  • 2 to 4 teaspoons flavoring extract (see note below)
  • 1/2 teaspoon gel food coloring
  • 1/2 cup powdered sugar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for broken glass candy
    The Spruce / Ulyana Verbytska
  2. 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 as many pans as types of candy you're making.

    Line a baking sheet
    The Spruce / Ulyana Verbytska
  3. In a medium saucepan over medium heat, combine the water, corn syrup, and granulated sugar. Stir until the sugar dissolves.

    Combine sugar and water
    The Spruce / Ulyana Verbytska
  4. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

    Wash down sides of pan
    The Spruce / Ulyana Verbytska
  5. 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).

    Test with thermometer
    The Spruce / Ulyana Verbytska
  6. When it has reached the desired temperature, remove the pan from the heat and let the candy cool off a little until it stops bubbling completely.

    Boil
    The Spruce / Ulyana Verbytska
  7. If you want to make two or more different colors and flavors of broken glass candy from one batch, pour parts of the syrup into separate pans before adding the extracts and food colorings. Work quickly to avoid the candy setting in the pans. Add different colors and flavors to the syrups.

    Add food coloring
    The Spruce / Ulyana Verbytska
  8. Pour the candy out onto the prepared baking sheets and let it spread into a thin layer.

    Lay out broken glass candy
    The Spruce / Ulyana Verbytska
  9. Cool the candy completely at room temperature, this might take up to two hours. Once it is set, pull it up from the sheet and crack it into small pieces by banging it against a cutting board or shattering it with a knife handle.

    Cool the candy
    The Spruce / Ulyana Verbytska
  10. Place the powdered sugar in a plastic bag and add the shards of each flavored candy. Shake the bag until the candy is coated with the powdered sugar. Remove from bag and do the same with the other colors.

    Cover in powdered sugar
    The Spruce / Ulyana Verbytska
  11. Enjoy.

    Broken glass candy
    The Spruce / Ulyana Verbytska

Know Your Extracts

  • 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.

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 stick to one another.

Fun Flavors for Your Candy

Here are a few suggestions of flavors you can buy at online retailers or specialized candy-making shops. Mix two or more for fun personalized creations like:

  • 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