Sea Glass Candy

This makes a beautiful candy that really does look like sea glass.

You will need a candy thermometer for this recipe, but if you familiar with the sugar stages (you are looking for the “hard crack” stage for this candy), you could use the method in which you drop a bit of the hot mixture into a bowl of cold water and then check for desired result.

Candy flavoring oils can be found in craft stores. You can also use regular extracts but you will need to add slightly more because they are not as concentrated as the candy oils.  I made two batches of this candy.  For the first batch I used apple flavored candy oil and green food coloring.  I over-did it on the flavoring and coloring and the candy did not taste that great.  For the second batch, I used a 1/2 teaspoon of regular coconut extract and 5 drops of blue food coloring and was very happy with the results.

Sea Glass Candy

1 cup sugar
1/3 cup light corn syrup
6 tablespoons water
food coloring
1/2-1 teaspoon flavoring oil (or extract)
non-stick cooking spray
powdered sugar for dusting

Lightly spray a small metal pan with non-stick spray. Don’t use ceramic or glass pans or else you may end up with real glass mixed in your sea glass candy.

In a small non-stick sauce pan, add sugar, water and corn syrup and place over medium heat. Stir until the sugar dissolves. When the mixture begins to simmer, brush the sides of the pan with a damp pastry brush.  Attach the candy thermometer to the side of the pan and watch.  There is no need to stir the mixture.

When the mixture gets to the 250°F range, go ahead and add the food coloring. Start with 5 drops and let the food coloring spread throughout the mixture.  If needed, you may add more food coloring, a drop or two at a time, until you get the color you want. Do not stir the mixture.

When the thermometer reads 300°F pull the pan off the heat and then add the your flavoring and stir.  Be careful because it will bubble and steam. Immediately pour the hot mixture into the prepared pan and allow to sit until cool.

Once the candy has fully cooled, cover with a piece of parchment paper, plastic wrap, clean tea towel, or paper towel and hit it with a hammer or mallet.

Lightly brush the pieces with powdered sugar, shaking off the excess. Store the candy in an air tight container and keep at room temperature. Do not leave the candy uncovered as it will absorb moisture from the air and get sticky.

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