STAINED GLASS CANDY I
This candy is good any time of the year but it's especially festive at Christmas! Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies.
Provided by Lisa
Categories Desserts Candy Recipes
Yield 32
Number Of Ingredients 5
Steps:
- Lightly grease one 12x18 inch or larger baking sheet.
- In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.
- When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!
Nutrition Facts : Calories 129.3 calories, Carbohydrate 33.7 g, Sodium 9.6 mg, Sugar 26 g
STAINED GLASS CANDY
Provided by Coco and Ash
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil and sift powdered sugar all over the entire pan. Set aside
- In a heavy bottomed sauce pan, add the water, white sugar, and corn syrup. Heat over medium heat while stirring until sugar is dissolved.
- Once the sugar is dissolved, insert a candy thermometer and let the mixture come to a boil. Do not stir while the mixture is boiling. (Make sure that the candy thermometer is not touching the bottom of the pan)
- Let the mixture boil undisturbed until the thermometer reaches 300 degrees.
- Remove the pan from the heat and add in the food coloring and flavoring. Stir until combined.
- Pour the candy mixture onto the pan with the powdered sugar. Let the candy completely cool for at least one hour. (You can tilt the pan to spread out the candy but make sure you are wearing good oven mitts!)
- Once the candy has completely set and cooled for an hour, take a meat mallet and hit the candy all over to create cracked stained glass pieces.
- Shake off excess sugar and store in a sealed container.
STAINED GLASS CANDY
A Christmas classic.
Provided by Pam Lolley
Time 1h10m
Yield 1 pound
Number Of Ingredients 6
Steps:
- Line a 15-by-10-inch jelly-roll pan or a high-rimmed baking sheet with aluminum foil, and generously coat with cooking spray; set aside. Lightly coat a 3- to 3½- quart heavy saucepan with cooking spray. Stir together sugar, corn syrup, and water in prepared saucepan over medium. Attach a candy thermometer to saucepan, and bring mixture to a boil, stirring occasionally. Boil, undisturbed, until mixture reaches 300°F to 305°F on thermometer (hard-crack stage), 15 to 20 minutes.
- Remove from heat; carefully stir in peppermint extract and food coloring gel until well combined; quickly pour mixture onto prepared jelly-roll pan. Let cool completely, about 45 minutes. Carefully break candy into pieces.
STAINED-GLASS COOKIE ORNAMENTS
Sugar cookies turn magical when their centers are cut out and filled with chopped hard candies. As the dough bakes, the candy melts into a dazzling stained-glass window, creating a colorful confection.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, and baking powder. Set aside.
- In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until fluffy, about 3 minutes. Add egg; beat until smooth, 1 minute.
- Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
- Position two racks in oven; preheat oven to 325 degrees. Line two baking sheets with parchment paper or a Silpat (nonstick baking mat); set aside.
- On a well-floured work surface, roll out chilled dough to 1/8 inch thick. Cut out exterior shapes using a cookie cutter or templates. With a metal spatula, transfer whole cookies to the prepared baking sheets. Using tip of a paring knife, make a cutout in center of each cookie to be filled with candy. Using a straw or the narrow end of a plain round pastry tip, cut a hole in the top of each cookie for hanging.
- Chop the candies into 1/4-inch pieces. Sprinkle chopped candy in the center of each cookie, filling the hole. Transfer baking sheet to the refrigerator, and chill until cookie dough is firm, about 15 minutes. Place the baking sheet in the oven, and bake cookies until the candy has melted and completely filled the cut-out area, 6 to 8 minutes. Do not let the cookies brown, or the stained-glass effect will not be as brilliant and the candy centers may become bubbly, not clear.
- Let the cookies cool on the baking sheet for about 3 minutes, and then use a metal spatula to transfer them to a wire rack to cool completely.
STAINED-GLASS ORNAMENTS
Provided by Barbara Grunes
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 30 cookies
Number Of Ingredients 11
Steps:
- 1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- 2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.
- 3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
- 4. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.
- 5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.
- 6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.
- 7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer to the racks to cool completely.
STAINED-GLASS SUGAR COOKIES
Filling the cutouts of these sugar cookies with crushed hard candy yields the most striking stained glass effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 3 dozen
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg yolks and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 2 1/2-inch Christmas-ball-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch star cutter, cut out dough in center of each cookie. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through. Remove sheets from oven; fill cutouts with crushed candy. Bake until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks.
Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 7 g
BEAUTIFUL STAINED-GLASS HARD CANDY
This was one of the first candy recipes I ever made. These candies are crystal clear and can be used as decorations for a Christmas tree or a window. Cooking and prep times are approximate, and don't include making your own molds if you wish to do that.
Provided by Annisette
Categories Candy
Time 25m
Yield 1 batch
Number Of Ingredients 7
Steps:
- To make your own molds from foil: Cut aluminum foil in desired shapes: stars, trees, etc. Grease foil lightly with vegetable oil. Fold up edges to make 1/2" sides. Seal corners with freezer tape to prevent leaks.
- You can also pour this candy onto a greased cookie sheet to make your own shapes. Score the candy while it's still warm (be careful not to burn your fingers) so you can break it on the score lines. I've even used mint containers as molds.
- To make the candy: In a 2-quart saucepan combine sugar, syrup, water and vinegar. Cook, stirring constantly until the sugar is dissolved. Continue cooking, without stirring, until it reaches the hard crack stage (300F degrees).
- Remove from the heat, stir in the flavoring and color. Allow the candy to cool SLIGHTLY. Pour the candy into prepared molds, about 1/8" deep. When firm, remove from the molds.
- If you wish to hang the finished candy on a string or ribbon: when the candy begins to set (before it hardens) use a skewer to make holes for stringing.
- If candy becomes too firm to pour and shape it, then remelt it over low heat. Be careful not to boil it.
- Tips for other color combinations: Use a toothpick to swirl food coloring through the uncolored candy after it's been poured into molds. Make molded candies of one color and dribble with a second color to get a "stained glass" effect. To store candy ornaments, wrap them in plastic wrap and store in a covered container at room temperature in a dry place. Keep them flat to prevent warping.
Nutrition Facts : Calories 1874.7, Fat 0.2, Sodium 72.6, Carbohydrate 487.1, Sugar 430.1
STAINED GLASS CANDY
This recipe gives you two variations-green-colored candy with wintergreen flavor and red-colored candy with cranberry flavor. I like to make both because they look so pretty together on a tray. -Karolin Kershner, Barrington, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Butter a 15x10x1-in. pan; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour into prepared pan; cool. Break into pieces. Store in airtight containers.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
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