"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Glass Candy Recipe

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This recipe for Glass Candy, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Z. Haire
Added: Tuesday, August 14, 2007


2 C sugar
1 C warm water
3/4 C white corn syrup
Food coloring*
Oil Flavorings*

In a heavy pan, combine sugar, water and syrup. Cook, stirring, until mixture boils. Put on the lid to melt down crystals (about 1 min).

Remove cover and cook on moderate heat to 300 (buy a candy thermometer). Add 1/4 to 1/2 tsp oil flavoring and color as desired. Continue to stir until completely blended.

Pour onto buttered baking sheet. When cool, cut or break into pieces. Store flavors separately for 24 hours, then they can be stored together. Keeps forever!

*Suggestions for Oil Flavorings and Food Coloring
Cinnamon oil with red food coloring
Wintergreen or spearmint oil with green food coloring
Lemon oil with yellow food coloring
Orange oil with orange food coloring
Cherry extract (1 to 2 tsp) with red food coloring
Butter rum extract (2 tsp) with yellow food coloring
Anise oil with black food coloring (I've never devised a good black color- mine is more purple, mixing red and blue)

Personal Notes:
Personal Notes:
I remember Mom at the stove with her candy thermometer and the marble cooling slab on the counter. It was cool as a kid to watch the process. ~John




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