Publisher Photo
Publisher Photo
This recipe gives you two variations—green-colored candy with wintergreen flavor and red-colored candy with cranberry flavor. I like to make both because they look so pretty together on a tray. —Karolin Kershner, Barrington, Illinois
Recommended: Edible Ornaments
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min. + cooling

Ingredients

  • 3-1/2 cups sugar
  • 1-1/2 cups light corn syrup
  • 1 cup water
  • 1 tablespoon wintergreen oil
  • 3 to 4 drops green food coloring

Directions

Butter a 15-in. x 10-in. x 1-in. pan; set aside.
In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour into prepared pan; cool. Break into pieces. Store in airtight containers. Yield: 2 pounds.
To make Cranberry Stained Glass Candy: Substitute 1 tablespoon cranberry flavoring for the wintergreen oil and 7-8 drops of red food coloring for the green food coloring.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Stained Glass Candy in Country Woman Christmas Annual 2011, p67

Nutritional Facts

1 ounce-weight: 132 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 34g carbohydrate (26g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1-1/2 starch.

  • 3-1/2 cups sugar
  • 1-1/2 cups light corn syrup
  • 1 cup water
  • 1 tablespoon wintergreen oil
  • 3 to 4 drops green food coloring
  1. Butter a 15-in. x 10-in. x 1-in. pan; set aside.
  2. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
  3. Remove from the heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour into prepared pan; cool. Break into pieces. Store in airtight containers. Yield: 2 pounds.
To make Cranberry Stained Glass Candy: Substitute 1 tablespoon cranberry flavoring for the wintergreen oil and 7-8 drops of red food coloring for the green food coloring.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Stained Glass Candy in Country Woman Christmas Annual 2011, p67

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