sea glass candy

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yields roughly 3/4lb of candy
1 cup sugar
1/3 cup light corn syrup

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

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.

I made four different colors~flavors,
Blueberry~Cobalt, Lemon~Clear, Key-Lime~Green, and  Root beer~Brown.

Enjoy!

sherbert watermelon pie

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 Lime Sherbet
Vanilla ice cream or Pineapple sherbet
 Red/Pink colored sherbet
Mini chocolate chips

 For each flavor, you’ll let the sherbet/ice cream soften for a few minutes before using. The red sherbet should be mixed with the mini chocolate chips.

 Use a round springform pan. You may want to line the bottom of the pan with wax paper or parchment paper if you plan to transfer the entire “pie” to another dish before serving. I served the slices on plates straight out of the freezer, so I didn’t line the pan. It’s actually cuter sliced!

Starting with lime, spread a ring of sherbet around the edge of the springform pan – about 2 inches high (or taller if you want!), and about 1-2 inches wide from the outside edge of the pan.

Put pan in freezer to harden lime layer. Repeat step 3 with the vanilla, but make the layer much thinner – maybe 1/2 inch. Use a butter knife to flatten the top, even-ing out the lime with the vanilla. Put pan in freezer to harden again. Repeat step 3 with the red/chocolate chip sherbet. Fill the rest of the pan, then use a butter knife to flatten the top. Freeze!

When it’s time to eat, run a knife around the edge of the pan before popping off the outside of the springform pan. Use a nice thin-blade knife to slice.

A funny tip…Serve on paper plates, because for some reason, it will not melt as fast as it would on china plates!

winthrop beach brownies

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adapted from Heirloom Baking

 1 8 ounce package cream cheese

1 1/3 cups sugar, divided

3 eggs, divided

1 teaspoon vanilla, divided

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

3 ounces bitter chocolate, melted and cooled

1/2 cup thinly sliced almonds

Set oven rack in the middle position. Preheat the oven to 350*. Line the bottom and sides of an 8-inch by 8-inch by 2-inch metal pan with foil, shiny side up. Coat with butter or vegetable spray.

Combine cream cheese, 1/3 cup of the sugar, 1 egg, and 1/2 teaspoon of the vanilla in a bowl until smooth. Do not over beat.

Sift together the flour, baking powder, and salt. 

Cream butter and remaining 1 cup sugar in the bowl of a standing mixer fitted with the paddle attachment. Add remaining two eggs. Add remaining 1/2 teaspoon vanilla and chocolate and combine. Add dry ingredients and mix thoroughly. 

Pour half of the chocolate batter into pan and spread evenly with an off-set spatula. Add cream cheese mixture to pan and smooth over chocolate base. Top cream cheese layer with remaining chocolate batter. Smooth with spatula. Sprinkle top with sliced almonds. Bake 50 to 55 minutes, or until a tester inserted into the center comes out clean. Brownies will rise and fall and may crack. Place pan on rack and cool. Place the pan of brownies, covered with a sheet of waxed paper, in the refrigerator for at least 2 hours or overnight before cutting. Store brownies between sheets of wax paper in a covered tin in the refrigerator. Makes 25 brownies