Candy Glass Recipe
Making candy for the first time can be intimidating. It is an exact science as opposed to cooking, which can be finessed. We think this candy glass recipe is a great option for a first-time candy maker. It gives you the chance to learn the timing and basic instructions without the added step of using molds or dipping apples. Simply pour onto a prepared surface and break into pieces. Once you master this, you are ready to move on to more difficult sweets. Read on for tips and tricks for a successful hard candy.
Candy Making Tips
Test Your Thermometer
Making candy is a precise science. When you add coloring and when your candy glass recipe is ready depend on temperature. It is important to check that your candy thermometer is measuring correctly to ensure you get the best candy result. To do this, test your thermometer in a pot of boiling water. It should read 212° F or 100° C. If you notice your thermometer is reading differently, take this into account when cooking your candy.
Ensuring the Best Texture
In order to get a smooth, cohesive hard candy, it is important not to introduce any sugar crystals to the hot melted sugar. If you neglect this step, you may find that your candy is grainy and has a crystaline texture. The best way to prevent this is to use a pastry brush and water to brush down the insides of the pan where sugar may harden. This way, the candy glass has the chance to transform back into a solid the correct way.
Other texture tips include:
- Make sure your tools are clean and dry when using them to cook your candy.
- Don’t rush the cooking process! Be patient.
- DO NOT try to rush the cooling process by putting the candy into the refrigerator.
Test for Hard Crack Stage
While thermometers are a wonderful tool in candy making, we still like to use the cold water test to guarantee the best result. When your thermometer reads 300° F, take a small spoonful of the hot candy and make strands in a bowl of ice water. Your candy strands should break easily with a snap. The candy is not ready if it bends at all. Give it another minute and try again.
Consider the Color
Hot sugar will turn an amber color when cooked. Keep this in mind when you choose the color of your candy. A drop of blue will give off a teal color, for example. Looking at our candy bags, you will see the light yellow colored candy. This one was made simply by adding white food coloring.
If you want a more opaque candy, add a drop or two of white coloring. Translucent can be achieved by simply adding any other color. Play around with the combinations and see what you like the most.
Flavoring Your Candy Glass
Flavor oils can be purchased in single use bottles (1 dram) or in larger sizes. Personal preference is going to play into the amount you use here. In this recipe we used one dram, or one teaspoon, but stronger flavored oils may need less. Additionally, if you would like your candy flavor to be more tart, you can add a bit of Tart and Sour. If all of this sounds overwhelming, feel free to simply make a plain candy glass your first time. You can always make a couple batches after your are comfortable with the process.
Candy Glass Recipe
Equipment
- Heavy Bottom Sauce Pan
- Candy Thermometer
- Silicone Spatula
- Cookie Sheet
- Parchment Paper or Silicone Mat
- Air Tight Candy Bags
- Tags
- Pastry Brush
Ingredients
- 2 cups sugar
- ⅔ cup light corn syrup
- ¾ cup water
- 1 dram (1 tsp) super strength candy oil flavoring
- gel or liquid food coloring
- spray oil
- powdered sugar for sprinkling
Instructions
- Test your candy thermometer to ensure it reads properly. When water begins to boil it should read 212° F / 100° C.
- Assemble all necessary ingredients and tools. Prepare a small bowl with ice water to test candy at hard crack stage and have ready off to the side.
- Prepare your cookie sheet by spraying with a light coating of oil and laying parchment paper down on top of it. The oil helps keep the parchment from lifting and creasing when you later add the hot candy. If you do not have parchment, you can simply grease the surface of the cookie sheet with oil and pour the hot candy onto that. A silicone baking mat placed on a cookie sheet may also be used.
- Dissolve together the sugar, corn syrup, and water over medium heat, stirring until no sugar crystals remain.
- Brush down the sides of the pot with a pastry brush and water to remove the sugar crystals. This is an important step in maintaining a well formed sugar crystal. This step can be repeated throughout the cooking process if you see crystalized sugar on the sides of the pot.
- Clip your thermometer to the side of the pot and make sure it does not touch the bottom of the pan, but sits inside of the hot sugar.
- DO NOT STIR from this point on. Continue cooking your hot sugar mixture over medium heat, being sure to keep an eye on the thermomenter.
- When the candy reaches 260° it is time to add the food coloring. If using gel food coloring, dip a toothpick into the gel and pick up color, then gently hold it into the hot candy. If using liquid, simply drop the desired amount into the candy. It is NOT necessary to stir and mix in the color. The boiling will distribute the coloring.
- When your thermometer reaches 300°, working quickly, test your candy by pouring a small spoonful of the hot candy in strands, into the ice water you prepared. When it is cool, pick it up and try to break the candy. It is ready when it easily snaps apart. If there is any bend, give the candy 1 more minute and test again.
- When your candy is cooked to hard crack stage, remove from the heat immediately. Remove your thermometer and drop the end into boiling hot water to clean it and prevent it from breaking from shock. Add your candy flavoring and gently mix in, being careful of any steam.
- Carefully pour out the hot candy onto the prepared cookie sheet. Tilt the sheet to evenly distribute to all ends of the cookie sheet.
- Allow the candy to cool at room temperature for at least 2 hours. Do NOT put this in the refrigerator.
- Sprinkle a light coating of powdered sugar over the surface and rub it in. Flip and do the same to the other side. The goal is to remove the shine and make it appear matte.
- Use a meat tenderizer or the handle of a butter knife to gently tap the candy and break it into pieces.
- Package candy in zip seal bags or in an air tight storage container.
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Final Thoughts on Glass Candy
If you have never made candy, it can definitely be intimidating. But with our tips we think you will be happy with your result. As always, we’d love to hear if you make some glass candy of your own. Tag us on social media or be sure to review our recipe.
What flavor and color combination will you try first?
