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Candy Glass Recipe

This beginner candy glass recipe is the perfect place to start learning how to make candy at hard crack stage.
Cook Time 30 minutes
Cooling Time 2 hours

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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