STAINED-GLASS ORNAMENTS
Provided by Barbara Grunes
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 30 cookies
Number Of Ingredients 11
Steps:
- 1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- 2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.
- 3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
- 4. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.
- 5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.
- 6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.
- 7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer to the racks to cool completely.
HARD CANDY
An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.
Provided by JUDITH SYNESAEL
Categories Desserts Candy Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 32.2 g, Sodium 8.5 mg, Sugar 25.3 g
OLD FASHIONED HARD CANDY
Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.
Provided by YVETTE MOORE
Categories Desserts Candy Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Generously coat a cookie sheet with confectioners' sugar, and set aside.
- In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
- Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 39.2 g, Sodium 8.5 mg, Sugar 32.3 g
BEAUTIFUL STAINED-GLASS HARD CANDY
This was one of the first candy recipes I ever made. These candies are crystal clear and can be used as decorations for a Christmas tree or a window. Cooking and prep times are approximate, and don't include making your own molds if you wish to do that.
Provided by Annisette
Categories Candy
Time 25m
Yield 1 batch
Number Of Ingredients 7
Steps:
- To make your own molds from foil: Cut aluminum foil in desired shapes: stars, trees, etc. Grease foil lightly with vegetable oil. Fold up edges to make 1/2" sides. Seal corners with freezer tape to prevent leaks.
- You can also pour this candy onto a greased cookie sheet to make your own shapes. Score the candy while it's still warm (be careful not to burn your fingers) so you can break it on the score lines. I've even used mint containers as molds.
- To make the candy: In a 2-quart saucepan combine sugar, syrup, water and vinegar. Cook, stirring constantly until the sugar is dissolved. Continue cooking, without stirring, until it reaches the hard crack stage (300F degrees).
- Remove from the heat, stir in the flavoring and color. Allow the candy to cool SLIGHTLY. Pour the candy into prepared molds, about 1/8" deep. When firm, remove from the molds.
- If you wish to hang the finished candy on a string or ribbon: when the candy begins to set (before it hardens) use a skewer to make holes for stringing.
- If candy becomes too firm to pour and shape it, then remelt it over low heat. Be careful not to boil it.
- Tips for other color combinations: Use a toothpick to swirl food coloring through the uncolored candy after it's been poured into molds. Make molded candies of one color and dribble with a second color to get a "stained glass" effect. To store candy ornaments, wrap them in plastic wrap and store in a covered container at room temperature in a dry place. Keep them flat to prevent warping.
Nutrition Facts : Calories 1874.7, Fat 0.2, Sodium 72.6, Carbohydrate 487.1, Sugar 430.1
OLD FASHIONED HARD CANDY
A dusting of confectioner's sugar gives a frosty look to this old-fashioned holiday candy from field editor Amy Short of Lesage, West Virginia. "The color is beautiful and people are surprised by the wonderful watermelon flavor!" Amy says.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 pounds.
Number Of Ingredients 6
Steps:
- Butter two 15x10x1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. 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 flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers.
Nutrition Facts : Calories 283 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 74g carbohydrate (65g sugars, Fiber 0 fiber), Protein 0 protein.
HARD CANDY
Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3/4 pound.
Number Of Ingredients 6
Steps:
- Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. , In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals., Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired. , Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.
Nutrition Facts : Calories 383 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 99g carbohydrate (89g sugars, Fiber 0 fiber), Protein 0 protein.
POINSETTIA CANDY ORNAMENTS
These creative festive candy ornaments are perfect for both using at home or even gifting.
Provided by Betty Crocker Kitchens
Categories Gifts & Decor
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 325°F; place 1 square of foil on cookie sheet. Because of the variables in how different colors of candies melt and the need to work quickly to complete the ornament after removing it from the oven, baking more than one ornament at a time is not recommended.
- See illustration a. Unwrap only the red candies. On foil, arrange 5 red candies in circle, leaving an opening about 1/2 inch in diameter in the center. With wrappers on, cut 6 green candies in half and 1 green candy into quarters with scissors or knife; remove wrappers.* For leaves, arrange 3 green halves, rounded side out, on 3 sides of the red candies, making sure cut sides touch red candies. Place 1 green quarter of candy in center of red candies. Very carefully transfer cookie sheet to oven, baking only one ornament at a time. (Candies must be fresh in order to melt properly; if they aren't, they will not melt.)
- Bake 3 to 6 minutes, watching closely for candy to melt (melting time will depend on the candy and how much you want the ornament to melt).** Remove from oven; immediately insert end of drinking straw 1/2 inch from top of ornament to create opening for hanging; sprinkle ornament lightly with candy decors. Rotate straw a quarter turn after 30 seconds and again after 1 minute; remove straw (this prevents the straw from sticking to the candy, which could cause the ornament to break when removed).
- Working quickly, form flower petal points by drawing the tip of a toothpick through each candy to form a point. If the candy has cooled too much, return the cookie sheet to the oven and heat 1 to 2 minutes longer and try again. Allow ornament to cool completely on cookie sheet; gently remove foil. Thread ribbon through the hole made with the straw to hang the ornament (see illustration b).
Nutrition Facts : ServingSize 4 ornaments
HARD CANDY
This is a recipe that my Grandma and I made growing up. I continue today to make this every Christmas. Great to give as a gift or just have sitting around a grab when you want one. Enjoy
Provided by Mayniac May Family
Categories Candy
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Mix syrup, sugar and water.
- Bring to hard/crack boil on candy thermometer.
- Stir in Candy oil and food coloring. (watch about the steam coming off of the mixture, it can really get you).
- Butter the heat resistant surface you will be working on. (She had a marble candy board, I use a cookie sheet).
- When cool enough to touch with hands (but not too cool or it will be too late), butter you hands and kitchen scissors and begin cutting pieces with scissors.
- Put pieces in a bowl of confection sugar (coats each piece from sticking to one another) and when you get alot in the bowl, skake it thru a stainer to get excess off.
- This is a very, very fast paced thing! We always cut it to make small pieces, and we bent in any sharp edges to make it easier for the kids. I have poured it into the cookie sheet and as it sets up, you scour it with a pizza cutter. When completely cooled you can break it apart. It all depends on whether I have help or not.
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