- 3-3/4 cups sugar
- 1-1/2 cups light corn syrup
- 1 cup water
- 1/2 teaspoon peppermint or cinnamon flavoring
- 10 drops each green and red food coloring
- In a large heavy saucepan, combine sugar, corn syrup and water. Cook, stirring occasionally, over medium-high heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; add flavoring. Pour into a well-buttered 15-in. x 10-in. x 1-in. pan. Randomly drop green and red food coloring over candy; swirl a wooden skewer or toothpick through colors to marble (photo 1). Let candy cool until firm, but not completely set, about 20-25 minutes (finger should not leave a dent when pressed into candy, but candy should be warm and bendable). Invert pan and press on pan bottom to release candy in one piece (photo 2). Wrap a sheet of waxed paper around a 2-liter soda bottle; attach with masking tape. Slowly wrap candy around bottle to mold shape, bring ends together (photo 3). Hold in place until set, about 5 minutes. Remove waxed paper and bottle. Place candy tube on a 10-in. plate. Place a candy in the center. Garnish plate with additional broken glass candy if desired. To store, wrap with plastic wrap and keep in a cool dry place for up to 1 week. Yield: 1 candle holder or 2-1/2 pounds of candy.
Originally published as Broken Glass Candle Holder in Country Woman Christmas Annual 1998, p49
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