2 Stained Glass Candy Recipes

Nov 22, 2008 Author: enetwal | Filed under: Candies

Stained Glass Candies

4 oz Chocolate,semisweet (4 squ
1 c  Sugar,icing
1    Egg,beaten
3 c  Marshmallows,coloured mini
1/2 c  Walnuts
2 t  Butter

Melt chocolate, add sugar and egg, pour over nuts and
marshmallows. Form into rolls, wrap in wax paper and refrigerate.
When cool, slice into round candies.

Stained Glass Candy

3 3/4 c  White sugar
1 1/2 c  Lily white syrup (or Karo-must be colorless)
1 c  Water
Food coloring
Oil based flavorings such as
- Wiltons
Tin foil
Icing sugar,approximately 10 cups,can be reused over and over
Sharp pair of scisors
Candy thermometer

Mix the white sugar, white syrup, and water in a medium sized pot.
Add the food coloring you want (green for spearmint, orange for
orange) Bring to a boil, and boil until candy thermometer reaches 300
F degrees. (Can take up to 20 minutes)   Stir to mix all the
ingredients, but once it starts to boil, do not touch.  Pot must be
big enough to allow for double, as it rises as it boils

While the candy mixture is boiling, shape a large piece of tin foil by
folding up the sides and ends to create a large cookie sheet type shape.
Put the icing sugar on the foil to completely cover it, and bank up the
sides with icing sugar.

When the candy mixture has reached 300F, remove from heat.  Let sit
about 10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY) Then add about 1 to 1-1/2 tsp of the oil based flavorings depending on
how strong you want the flavor.  Stir until mixed (may boil a bit and
DON’T stand over top of pot as flavor with escape in the air and up your nose!! 8-} ) Once flavoring is combined, pour mixture onto the icing sugar and use rubber spatula to scrape all mixture out of pot.  Put pot, spatula
and candy thermometer into sinkful of hot soapy water. If you allow it to harden you won’t be saying nice things about me at all!!  As candy is
cooling, keep checking by trying to pull up the edges.  Once it gets to
the consistency that you can lift it a little, start cutting it FAST! The
outside will cool first so you have to watch it. If it hardens to
quickly you will end up with a good size lollipop that you won’t be
able to cut. It will shatter like glass. Continue working your way
around until all is cut. Then take all the candy and put it in a
strainer that is sitting over a bowl. Shake some of the excess icing
sugar off candy and allow to cool thoroughly. Pack in airtight
containers.
This recipe makes about 2 lbs candy.



Strawberry-Orange Spread

Nov 22, 2008 Author: enetwal | Filed under: Breakfast or Brunch

Strawberry-Orange Spread

20 oz Frozen Strawberries,Thawed
1 3/4 oz Fruit Pectin,Powdered, 1 Pk
1 T  Orange Peel,Grated
1/2 c  Orange Juice
3 1/2 c  Sugar

Mix the strawberries, pectin, orange peel and orange juice in a
3-quart saucepan until the pectin is dissolved.  Heat over high heat,
stirring constantly, to a rolling boil, about 2 minutes.  Add the
sugar and bring back to a rolling boil, stirring constantly, then
remove from the heat. Skim off the foam and immediately pour into hot
sterilized jars or glasses or freezer containers.  Cover tightly and
cool to room temperature. Refrigerate or freeze no longer than 3
months.

Makes 4 half pints of spread.




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