buy canadian Premarin explanation Some people are intimidated by the thought of making hard candy. This recipe is so easy and the candy hardens so quickly that you don’t have to be a confectionary connoisseur to accomplish making this sweet stuff. While I made cinnamon this time around, there are a variety of flavors and colors you can make Broken Glass Candy. Spearmint, wintergreen, cloves, peppermint. Package all of these different kinds in a mason jar and it makes for a perfectly colorful gift.
2 cups sugar
1/2 cup white corn syrup
1/2 cup cold water
.125 oz. bottle(s) flavored oil (see various flavors below, or choose others you may like)
Food color (Cinnamon (red), Spearmint (light blue), Wintergreen (green), Cloves (yellow), Peppermint (darker blue))
Cookie sheet (with sides)
1. Sift the powdered sugar so it completely covers the bottom of a cookie sheet. This is where you will pour the candy and you don’t want it to stick to the cookie sheet so be sure to cover or coat it thoroughly with the powdered sugar.
2. Except for the oil and food color, put all other ingredients into a sauce pan. Boil to 290 degrees (use a candy thermometer to track). Keep in mind, when boiling for candy, it can take quite a while. It may sit at one temperature for 10 minutes or more before moving it’s way up toward the 290 degree mark.
3. Once it reaches 290, add approximately 1/2 bottle of oil. How much oil you add is up to how strong you like the flavor. Cloves and peppermint won’t take much – you may only need a few drops. However, for wintergreen, you may want to use more than 1/2 bottle. I’m sorry I don’t have it to an exact science. Perhaps one day I’ll break it down into exactly how many drops of each is needed, but today it’s still a guessing game for me.
NOTE: When you add the oil, you may want to turn on your stove fan and open a few windows or doors to get a draft going. The oil can be VERY strong. (Make the peppermint if you need to clear out the sinuses!)
4. Add the food coloring.
5. Stir or swirl in the saucepan (carefully, it’s hot!!!). Then, pour very slowly in a snake-like pattern into the cookie sheet. (I regret not taking pictures of this step.) You want to pour it back and forth across the pan so it doesn’t land in the pan in one glob. You want it to be thin because you will eventually have to snap it into pieces. The thicker it is, the more difficult it is to crack it.
6. Let it cool and then start breaking. Store in a covered container.
That’s it! Hard candy that’s not so hard to make. Enjoy!