Ingredients
2 cups granulated sugar
2/3 cup light corn syrup
¾ cup water
1 dram (1 teaspoon) LorAnn Super-Strength, any flavor (we used Creme de Menthe)
LorAnn Liquid Food Coloring
Powdered sugar
Use of a candy thermometer is recommended
Sea Glass Candy Recipe
Recipe PDF
Directions
1
Line a rimmed baking sheet or jelly roll pan with aluminum foil and lightly coat it with nonstick cooking spray.
2
In a heavy 2-quart saucepan, combine the sugar, corn syrup, and water. Stir over medium heat until the sugar has completely dissolved.
3
Clip a candy thermometer to the side of the pan, making sure the tip does not touch the bottom. Bring the mixture to a boil without stirring.
4
Early in the cooking process, use a damp pastry brush to wash down any sugar crystals that form on the sides of the pan.
5
Continue cooking, without stirring, until the syrup reaches 260°F. Add food coloring, a few drops at a time, until the desired color is achieved. Do not stir; the boiling action will distribute the color throughout the syrup.
6
Remove the pan from the heat when the syrup reaches 300°F (hard crack stage), or when a small amount dropped into cold water forms hard, brittle threads. Once the boiling subsides, stir in the flavoring. CAUTION: when adding flavoring to hot syrup, steam will rise quickly. Stand back and stir carefully.
7
Carefully pour the syrup onto the prepared foil-lined baking sheet. Allow the candy to cool completely at room temperature.
8
Once the candy has hardened, dust both sides liberally with powdered sugar. Using a clean, dry, flat-weave dish towel, gently buff the surface until the candy develops the soft, frosted appearance of tumbled sea glass. Continue buffing until the glossy surface becomes evenly matte.
9
Break the candy into bite-sized pieces using the back (spine) of a large chef's knife. Alternatively, break the candy into pieces first, place them in a zip-top bag with several tablespoons of powdered sugar and shake to coat. Transfer the pieces to a colander to remove excess sugar, then buff each piece individually with the cloth until the shine disappears.
STORAGE: Store the sea glass candy in an airtight container in a cool, dry place for up to 3 weeks. Do not refrigerate, as moisture can make the candy sticky.
