Steps to Prepare Milk Glass Cake Plate Value

Stained Glass Candy I

Anchor hocking milk glass footed grape sherbet.

Recipe Summary Stained Glass Candy I

This candy is good any time of the year but it's especially festive at Christmas! Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies.

Ingredients | Milk Glass Cake Plate Value

1 cup water

3 ½ cups white sugar

1 ½ cups light corn syrup

1 tablespoon almond extract

1 tablespoon red food coloring

Directions

Lightly grease one 12x18 inch or larger baking sheet.

In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.

When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

Info | Milk Glass Cake Plate Value

Servings: 32 Yield: 2 pounds

TAG : Stained Glass Candy I

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