For Kayla's birthday I also made Sea Glass Candy.
I am shocked at how real it looks.
I tried to match up colors to look like sea glass we have found and collected from Guam.
I think I did pretty good.
Thank you again Pinterest.
Recipe here:
Not So Humble Sea Glass Candy:
yields roughly 3/4lb of candy
210 grams (1 cup) sugar
140 grams ( 1/3 cup) light corn syrup
85 grams (6 tablespoons) water
food coloring
1/2-1 teaspoon flavoring oil (depending on how strong you like the flavor)
non-stick cooking spray
powdered sugar for dusting
Lightly spray a small metal pan with non-stick spray. 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.
yields roughly 3/4lb of candy
210 grams (1 cup) sugar
140 grams ( 1/3 cup) light corn syrup
85 grams (6 tablespoons) water
food coloring
1/2-1 teaspoon flavoring oil (depending on how strong you like the flavor)
non-stick cooking spray
powdered sugar for dusting
Lightly spray a small metal pan with non-stick spray. 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.
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.
Enjoy!
Enjoy!
No comments:
Post a Comment