Food and Recipes Recipes Stained Glass Candy Be the first to rate & review! A Christmas classic. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on December 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photographer: Frederick Hardy II, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley Active Time: 25 mins Total Time: 1 hrs 10 mins Yield: 1 pound Don't even think twice about skipping out on this Christmas candy that tastes like the peppermint candy you might remember from your childhood. If you have a candy thermometer you can master this easy stained-glass candy with no problem. Make up two or three batches (red, green, and clear) if you're looking to create a presentation that wows—and, aren't we all? It's best not to attempt splitting the mixture in step two to create separate colors as it will start to harden before you can fully incorporate the extract and food coloring gel into each. One more tip: If you're omitting the food coloring gel to make a clear batch, be sure to use clear extract. Packaged in holiday tins, Stained Glass Candy is the gift teachers, friends, and neighbors will love to receive this year. Ingredients Cooking spray 2 cups granulated sugar ½ cup light corn syrup ½ cup water ½ teaspoon peppermint extract ½ teaspoon red or green food coloring gel Directions Line a 15-by-10-inch jelly-roll pan or a high-rimmed baking sheet with aluminum foil, and generously coat with cooking spray; set aside. Lightly coat a 3- to 3½- quart heavy saucepan with cooking spray. Stir together sugar, corn syrup, and water in prepared saucepan over medium. Attach a candy thermometer to saucepan, and bring mixture to a boil, stirring occasionally. Boil, undisturbed, until mixture reaches 300°F to 305°F on thermometer (hard-crack stage), 15 to 20 minutes. Remove from heat; carefully stir in peppermint extract and food coloring gel until well combined; quickly pour mixture onto prepared jelly-roll pan. Let cool completely, about 45 minutes. Carefully break candy into pieces. Tips If you want to make multiple colors and flavors, you will need to mix up 1 batch at a time. Otherwise, the candy will harden before you can flavor and dye each portion. If you want the candy to be clear, add a clear extract. Rate it Print