Using the cold water test during the process will let you monitor the temperatures too. Some probes require up to 1.5' being submerged to take an accurate temperature. Your thermometer may be accurate, however a shallow sugar syrup can be harder to read than a pot of boiling water depending on how deep the probe needs to be submerged. *(Check out the caramel comments for useful information about candy thermometer calibration and testing)īurning (caramelization) only occurs at 320 to 356☏, so the mixture got a little hot. To store the candy, place in an air tight container and keep at room temperature. Once it has fully cooled, cover with a piece of parchment paper and hit it with a mallet.Ĭollect the pieces and brush with powdered sugar.

Immediately pour the bubbling mixture into your prepared pan and allow to sit until cool. Once your thermometer* reads 300☏ pull it off the heat and then add your flavoring and stir. In fact, watching it spread is one of the more entertaining aspects of staring at a boiling pot of sugar for 10 minutes. The bubbling action will distribute the color for you. I use gel coloring but regular colorings should work fine. When the mixture hits the 250☏ range, go ahead and add your food colorings. When it begins to simmer, wash down the sides of the pan with a damp pastry brush, attach your candy thermometer and sit back and watch. In a small non-stick sauce pan, weigh out the sugar, water and corn syrup and place over medium heat. you don't want real glass in your sea glass candy. I don't recommend using ceramic or glass pans/casseroles because we'll be hitting the candy with a mallet later and well. I'm using quarter sheet pans for my candy, however a 9x9' pan will work just fine. Lightly spray a small metal pan with non-stick spray. Be careful, I speak from experience when I say sugar syrup burns are no fun.ġ/2-1 teaspoon flavoring oil (depending on how strong you like the flavor) If you do not have one, you can still make this simple hard candy using the cold water test to monitor the temperatures. This recipe calls for a candy thermometer. You can also use regular extracts but you will need to add slightly more, as they are not as concentrated as traditional candy oils. I recommend using Lorann candy flavoring oils for this recipe. I made four different colors/flavors this morning: Blueberry/Cobalt, Lemon/Clear, Key-Lime/Green, and my favorite Rootbeer/Brown. That is to say, it hasn't been pouring rain.įor all you snowed in folks, the ones boggling at my choice of theme given the time of year, hopefully a little sea glass will remind you of warmer times to come. are up to their armpits in snow but in Seattle, the weather has been rather nice. I felt like doing some Northwest beach theme treats this week, since the little Humble and I will be resuming our beach trips soon.

Beach sea glass theme shower