Sea Glass Candy - The View from Great Island

By didoc

Ingredients

• 1 3/4 cup granulated sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 1 or 2 drops food coloring (blues and greens work well)
• 1/4 about 1/4 tsp, or a few drops, of candy flavoring or essential oil (I used tangerine)
• 1 cup powdered sugar for coating

Details

Servings 1
Adapted from theviewfromgreatisland.com

Preparation

Step 1

Lightly spray a 12 inch pizza pan
Put the granulated sugar, corn syrup, and water in a saucepan. Clip your 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 300F on the thermometer. As it gets close to 300F, add in the drops of food coloring, but don't stir, it will mix itself in.
When it reaches 300F take it off the heat, stir in the flavoring oil, and immediately pour out onto your surface. 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.
TIPS
You’re going to need a candy thermometer for this. You should have one anyway, they are a necessity for most types of candy making, an deep frying, too.
Look for candy flavoring oils in the baking aisle of your supermarket, you might find one or two there. Otherwise, for a wider choice, visit a large craft store like Michael’s, or go online. There are endless choices, from root beer to pina colada.
Be very careful when working with molten sugar. It is dangerously hot and you don’t want to touch it. Keep away from children and pets.
I found that for this recipe my 12″ metal pizza pan worked perfectly. The mixture will spread too thinly if you use a very large surface.