Sea Glass Candy
User Reviews
3.2
Sea Glass Candy
Description
Sea Glass Candy combines sugar, corn syrup, and water cooked to 300°F to create a hard sugar base. Adding a few drops of blue and green food coloring before pouring the hot sugar mixture onto a greased pan results in beautifully translucent candy sheets. Once cooled, the candy is broken into shards that resemble pieces of sea glass. A coating of confectioners sugar prevents sticking and adds a frosted effect. The candy's crisp texture melts quickly on the tongue, and the addition of a flavoring extract like tangerine provides a gentle aromatic note. The method requires careful temperature control to reach the hard crack stage and precautions due to the hot sugar mixture. The final product makes an attractive addition to candy dishes or gift jars.
Ingredients
- 1 3/4 cup granulated sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 1-2 drops Food Coloring blues and greens work well
- 1/4 tsp flavored extract or food grade flavored oil (I used tangerine)
- 1 cup confectioners sugar for coating
Instructions
- Lightly grease a 12-inch pizza pan with non-stick cooking spray.
- Add the granulated sugar, corn syrup, and water to a saucepan over high heat. Clip a candy thermometer to the side of the pan.
- Bring up to a boil, while stirring to dissolve the sugar. Once boiling, stop stirring and let it bubble away until it reaches 300°F (148.8°C) on the thermometer. As it gets close to target temperature, add in the drops of food coloring, but don't stir - it will mix itself in.
- When sugar mixture reaches 300°F (148.8°C), take it off the heat, stir in the flavoring oil, and immediately pour out onto your pizza pan. It will spread out by itself. Be VERY CAREFUL, it is very hot.
- Let the candy sit until fully cooled and hardened, then lay a piece of plastic wrap lightly over the surface and rap it with a hammer to shatter the candy into pieces. Do this slowly so you can try to get the most realistic size for your pieces.
- Working in batches, put the pieces of candy into the powdered sugar and coat well. Use a dish towel to rub off the excess sugar and rub down the very sharp edges.
- Store the candy in an airtight container, or divide up into individual cellophane bags.
Notes
- Handle the hot sugar mixture very carefully to avoid burns.
- Chill the candy fully before breaking it to achieve cleaner shards.
- Apply confectioners sugar to prevent pieces from sticking together.
- Use food-grade flavor oils or extracts to avoid adverse reactions when cooking sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 192kcal | 10% |
| Carbohydrates | 50g | 17% |
| Fat | 0.1g | 0% |
| Sodium | 10mg | 0% |
| Potassium | 1mg | 0% |
| Sugar | 50g | 100% |
| Calcium | 3mg | 0% |
| Iron | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.2
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