6 tablespoons water
food coloring
1/2-1 teaspoon flavoring oil of your choice (depending on how strong you like the flavor)
non-stick cooking spray
powdered sugar for dusting
food coloring
1/2-1 teaspoon flavoring oil of your choice (depending on how strong you like the flavor)
non-stick cooking spray
powdered sugar for dusting
candy thermometer
mallet
Lightly spray a small metal pan with non-stick spray (Pam). I'm using quarter sheet pans for my candy, however a 9x9" pan will work just fine. I don't recommend using ceramic or glass pans/casseroles because we'll be hitting the candy with a mallet later and well... you don't want real glass in your sea glass candy.
In a small non-stick sauce pan, weigh out the sugar, water and corn syrup and place over medium heat. Stir until the sugar dissolves. When it begins to simmer, wash down the sides of the pan with a damp pastry brush, attach your candy thermometer and sit back and watch. Just watch, no stirring.
When the mixture hits the 250°F range, go ahead and add your food colorings. I use gel coloring but regular colorings should work fine. Again, don't stir. The bubbling action will distribute the color for you. In fact, watching it spread is one of the more entertaining aspects of staring at a boiling pot of sugar for 10 minutes.
Once your thermometer* reads 300°F pull it off the heat and then add your flavoring and stir. Be careful as it will bubble and steam. Immediately pour the bubbling mixture into your prepared pan and allow to sit until cool.
Once it has fully cooled, cover with a piece of parchment paper and hit it with a mallet.
Collect the pieces and brush with powdered sugar. To store the candy, place in an air tight container and keep at room temperature.
Lightly spray a small metal pan with non-stick spray (Pam). I'm using quarter sheet pans for my candy, however a 9x9" pan will work just fine. I don't recommend using ceramic or glass pans/casseroles because we'll be hitting the candy with a mallet later and well... you don't want real glass in your sea glass candy.
In a small non-stick sauce pan, weigh out the sugar, water and corn syrup and place over medium heat. Stir until the sugar dissolves. When it begins to simmer, wash down the sides of the pan with a damp pastry brush, attach your candy thermometer and sit back and watch. Just watch, no stirring.
When the mixture hits the 250°F range, go ahead and add your food colorings. I use gel coloring but regular colorings should work fine. Again, don't stir. The bubbling action will distribute the color for you. In fact, watching it spread is one of the more entertaining aspects of staring at a boiling pot of sugar for 10 minutes.
Once your thermometer* reads 300°F pull it off the heat and then add your flavoring and stir. Be careful as it will bubble and steam. Immediately pour the bubbling mixture into your prepared pan and allow to sit until cool.
Once it has fully cooled, cover with a piece of parchment paper and hit it with a mallet.
Collect the pieces and brush with powdered sugar. To store the candy, place in an air tight container and keep at room temperature.
I made four different colors~flavors,
Blueberry~Cobalt, Lemon~Clear, Key-Lime~Green, and Root beer~Brown.
Enjoy!
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