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Sugar glass recipe without thermometer

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To begin, place water, sugar, corn syrup (liquid glucose), and cream of tartar in your pot or deep skillet. While the sugar doesn't bubble up too high it is always a good idea to have something deep enough. A medium-sized pot works fine for this amount. But I generally just used my dutch oven or my stainless steel skillet Lay out a spoon and a bowl of cold water beside your pot of boiling sugar. Every few minutes, drop a small spoonful of syrup into the cold water. Let the candy cool for a second, then form it into a ball with your hand. Compare the shape and texture of the candy to the chart below to determine the approximate temperature of the syrup Instructions. In a medium saucepan add in the sugar, corn syrup, and water. Insert the candy thermometer and bring to a boil. Stir constantly until the thermometer reaches 300 degrees. Once at 300 degrees, remove from heat and transfer immediately to a baking pan (lined with wax paper or sprayed with nonstick) 2 cups water. 1 cup corn syrup. 3 1/2 cups sugar. 1/4 tsp. cream of tartar. Now mix these ingredients into your pot and SLOWLY bring them to a boil. If you heat it too rapidly the mix sugar will caramelize (become yellow and burnt). Depending on the altitude your sugar glass mix should start to boil around 160-200*F Set aside. Next, add granulated sugar to a 1 or 2 quart saucepan. Then add water. And finally, add the corn syrup. Cook sugary mixture over medium-high heat, stir constantly until sugar is dissolved and mixture is boiling. Once mixture has reached 300 degrees on a candy thermometer, it has reached the hard crack stage

Candy Making Without a Thermometer (Cold Water Test): It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. The Cold Water Test can also be used along with a thermometer for the most accurate results. For the Cold Water Test: 1/2 to 1 teaspoon of the syr Pour the sugar, water, light corn syrup, and cream of tartar into a pot. Place the pot on the stove. You must use light corn syrup, or the glass will turn out too dark. In the sauce pot, combine the water, sugar, corn syrup, and cream of tartar. Stir to dissolve as best as you can. The heat will finish dissolving it. Turn the heat on high and let it come to a boil Basically, the addition of corn syrup and the addition of acid fill a similar purpose: providing monosaccharides to prevent the formation of undesirable sucrose crystals in your cooling sugar syrup. Strictly speaking, you don't need to add anything to get a glass-like candy; however, it's difficult. Adding invert sugar or catalyzing invert. To make the syrup you need 2 parts sugar to one part water. If you are using rock candy instead of sugar the ratio is 1 part sugar to 1 part water. How To Make TikTok Strawberry Tanghulu. Wash, dry, and trim your strawberries or fruit of your choosing. Skewer them on one end. Boil water and sugar together over medium heat until you form a syrup

How to make your own Sugar Sail | Sugar glass using Glucose syrup at Home or Learn how to make your own amazing sugar art @ JDC cakes & Bites.#Sugarsail. Put the sugar and water (enough to completely cover the bottom)in a saucepan. 2 Heat until it forms a syrup that reaches 120°C, i.e., when it starts to bubble. This is the trick to know for sure it has reached the right temperature without a thermometer

UPDATE: Based on your requests, I now have the sugar sail recipe and measurement used for this video in a written step by step guide for you FREE on my websi.. How to make sugar sails without silicon mat. So I made this sugar sail without glucose or corn syrup. No isomalt. And I also gave tips on how to preserve it.. There was lots of sea glass on the beach where we once lived and my boy used to love picking it up. He loves fish and ocean so it's easy for me to come up w.. Grease a 9x13 pan, or a cookie sheet for thinner fudge. Put chocolate chips in a large bowl and slice margarine over chocolate chips. Set aside Place sugar in the middle of the pan and add water. You can stir gently in the beginning, but stop before it boils. Turn on medium high and let it cook without touching it. Brush down sugar crystals that are forming or it will ruin the mixture

Beer and Victuals: Chocolate Honeycomb

My daughter made these. Our first attempt at the sugar glass was a disaster since it granulated upon cooling. So, we found a more reliable candy recipe from another site. 1 cup sugar, 1/2 cup light corn syrup, 1/4 cup water. Stir to combine, bring to a boil, then slowly heat to 302--no more stirring Line a 9x13 pan with plastic wrap so it comes up all four sides. Spray the bottom and sides of the plastic-lined pan with cooking spray. In the bowl of a standing mixer, place ½ cup cold water and vanilla extract. Sprinkle three packets of unflavored gelatin over the water and vanilla and set aside

Watch more Candy Recipes videos: http://www.howcast.com/videos/421421-How-to-Make-Sugar-GlassIf the wonders of rock candy have lost their charm, this guide w.. In a medium saucepan over medium heat, combine the water, corn syrup, and granulated sugar. Stir until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. This prevents the finished product from being grainy and will make for a nice, clear candy

On a candy thermometer, and in most recipes, you will get measurements in 2 forms: a numeric temperature and a stage (e.g. soft ball, hard crack, etc.) Obviously, if you don't have a thermometer you should just forget about the number and focus on the stage, because the names of the stages correspond to a physical matter state Mix sugar, corn syrup, and water together in a medium saucepan. Use a whisk to combine 2 cups (400 g) of white sugar, 1⁄2 cup (120 mL) of light corn syrup, and 1 cup (240 mL) of water in a saucepan with a heavy bottom. It's okay if the sugar doesn't dissolve, but make sure to stir the ingredients so they're completely combined Combine one and a quarter cups white sugar with a quarter cup of hot water to make one cup light corn syrup substitute. For any of these substitutions, it's important to melt a significantly larger quantity of sugar into a small amount of water to achieve the thick texture. An equal amount of water and sugar would only make a simple syrup

Traditional metal or glass, liquid thermometer: a traditional liquid thermometer is made of metal or glass with no moving parts and needs no energy source; it relies solely on mercury or alcohol rising in the glass tube as it heats. The thermometer should be graded with the stages of sugar melting (hard ball, hard crack and caramel) and will. Instructions. In your stand mixer bowl, or in a large mixing bowl, add the confectioners sugar. Measure your peanut butter and set aside. Grease an 8×8 or 9×11 dish or line with parchment paper. Set aside. In a medium saucepan melt butter over medium heat. Stir in brown sugar and milk Stained Glass Candy I AllRecipes. white sugar, almond extract, light corn syrup, water, red food coloring. Sea Glass Candy. Piña Colada Flavored, Booyah. 1 Fine Cookie. flavoring, confectioners' sugar, corn syrup, green food coloring and 3 more

To make CANDY, a mixture of sugar and water, called a sugar solution is created. (Sugar, alone, can be boiled, instead.) It is then boiled on the stove, creating a sugar syrup, whereby the water evaporates and the sugar concentrates in it, causing the temperature in the mixture to rise the more it is cooked. The highest temperature that the sugar syrup reaches tells you what the syrup will be. Assemble ingredients below as well as a candy thermometer and a large, sturdy saucepan. 3-1/2 cups white, granulated sugar. 2 cups water. 1 cup light corn syrup. 1/4 tsp Cream of Tartar. Food coloring - as desired. Combine sugar, water, syrup and Cream of Tartar into heavy saucepan. Set stove to medium to high heat

Instructions. Line an 8 or 9-inch square pan with foil, allowing the edges of the foil to hang over the pan. Grease the foil lightly with cooking spray. Set aside. In a large saucepan, bring the butter and brown sugar together over medium heat, stirring to help melt the butter. Bring the mixture to a boil, and stirring constantly, boil the. Stained Glass Sugar, or sugar glass, is created when you dissolve sugar in water and heat it to 300-310℉ (149-154℃). This is called the hard crack stage of candy making. You've made what a chef calls a reduction by boiling away excess water to concentrate flavors and ingredients Peanut brittle (no corn/glucose syrup, no thermometer) Nut brittle is a common name for a snack consisting of different kinds of nuts coated by hard sugar candy, and it's usually served in the form of broken pieces (hence brittle) from a big chunk. The snack is named after the nut used (I used peanuts so it's called peanut brittle)

Instead, you'll find out what you need to know from the threads themselves. If your sugar is between 270 F and 290 F, the threads will bend before they break. That's the soft-crack stage, which is what you want for popcorn balls and taffy apples. If the threads break without bending, you've reached the hard-crack stage at 300 F to 310 F Combine sugar, Karo syrup and water in a heavy saucepan and stir over medium heat until sugar dissolves. Continue to cook without stirring until syrup reaches 290 F on a candy thermometer. (It works best to have a snap-on thermometer and it can take up to 45-50 minutes to reach that temperature Line a 8-inch square pan with foil. In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly. Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!). Remove from heat; stir in the marshmallows, chocolate chips and vanilla. Measure baking soda and set aside. In a medium pot over medium-high heat add sugar, corn syrup and peanut; stirring constantly until peanuts start to turn light brown and smell cooked - approximately 8 - 10 minutes. The batter will be clumpy and will turn into a bit of a ball before it starts melting. Remove from heat Line a baking sheet with parchment paper. Pour sugar, water, honey into a saucepan. Do not stir; swirl the pan only. Let it boil on medium flame until sugar melts completely. It will take 15 minutes. Insert a candy thermometer or instant-read thermometer and heat until it reaches to300F. Turn off the hea t

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Sophie's Recipes - Sophie Allpor

Step 1. 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 In a pot add 2 cups sugar, 1 cup water, and 2 tablespoons honey. Put on low heat and allow the sugar to fully dissolve. Do not stir once sugar has dissolved. Once sugar is dissolved turn heat to medium-high and cook until it reaches 300 degrees Fahrenheit on a candy thermometer. Take prepared fruit and dip into the candy mixture Stir together the water, sugar, and corn syrup in a medium sized saucepan. Clip the candy thermometer to the side of the pan, and boil over medium heat (stirring very frequently) until the temperature reaches 300 degrees. Remove from heat and CAREFULLY pour 1/3 of the the hot sugar mixture into each of the two Pyrex measuring cups My caramel drizzle recipe can be made without a thermometer with just four ingredients. A batch comes together in about 5 minutes. It doesn't get much easier than that! Simple, 4-Ingredient Recipe. All you need is granulated sugar, butter, heavy cream and a bit of salt. I love that this recipe is made with such simple ingredients

Stained Glass Candy I AllRecipes. white sugar, almond extract, light corn syrup, water, red food coloring. Sea Glass Candy. Piña Colada Flavored, Booyah. 1 Fine Cookie. flavoring, confectioners' sugar, corn syrup, green food coloring and 3 more Sugar Glass Recipe. 1). Mix water, sugar and tartar together in the pot and bring it to a boil on the stove (at about 220F). 2).Leave it boiling until it reaches 300F which will take about 45 minutes.The mixture should be thick,with almost all the water boiled off. 3) Bring the mixture to a boil stirring frequently, breaking down the strawberries with the back of a spoon. Use a cooking/jam thermometer and continue to boil, stirring frequently until the liquid reduces significantly and the temperature reaches jam set point (220 F/105 C). Be patient, it will take a while Feel free to halve or double the recipe to make less or more! the process. Pour sugar in the bottom of a saucepan, being careful not to get any crystals on the sides. Pour in your liquids, being sure to cover all the sugar. No dry spots! Place saucepan over medium-high heat (don't go too crazy on the heat, this will burn in a jiffy) In a medium saucepan over a medium heat put water sugar and cream of tartar a stir until dissolved. Bring mixture to a boil DO NOT STIR place candy thermometer in mix and allow to reach hard crack stage 148.8C / 300F. Remove from heat and pour into moulds and let set for 30 minutes. PRINT RECIPE. Submit a Recipe Correction

Finally, a shortcut recipe that really works! I needed this candy glass for a Frozen birthday cake for my granddaughterthis did the trick! I made a double batch, so the cooking time was a bit longer. i used a thermometer to ensure temperature got to 300 degreesbut with a large Pyrex measuring cup and Silpat mats, clean-up was a breeze How to Make Candied Strawberries. Combine 2 cups sugar, 1 cup water, and ¼ cup corn syrup in a saucepan over medium heat. As soon as the sugar dissolves, turn the heat up and allow the mixture to simmer (lightly bubbling). While the mixture is heating, skewer 1 lb. of strawberries (or as many as you want to candy)

Thermometer im Onlineshop - Viele Modelle auf Lager z

  1. Fill a drinking glass or bowl with cold water. Add in just a drop of the caramel from the pan on the stove. For the soft-ball stage, the caramel should form a small round ball in the cold water, then when it is removed, it should flatten. Serving size is based on cutting caramels into 1-inch squares
  2. Sugar, water, corn syrup, foil, pan etc need no explanation. But a few items do: Candy Thermometer: 100% necessary. This recipe relies on proper candy temperature and this thermometer I bought on Amazon was only $7. Candy Flavoring Oils: These can be found at your local craft store, baking store and of course on Amazon. This is what makes.
  3. g. When the sugar syrup comes to a boil, insert a candy thermometer
  4. This recipe for fudge is a classic one from my childhood. I like it because it requires no special equipment or ingredients — just sugar, cocoa powder, milk, salt, butter and vanilla. Even a candy thermometer is optional. I like this recipe for its practicality and deliciousness, but I love it because it's my father's recipe and every time I make it, it's like I'm spending time with.
  5. Measure sugar, 2 tablespoons water and 1/3rd light corn syrup out. Pour all items into a stove pot. Add a candy thermometer to the rim of the pot facing forward. Bring sugar mixture to a boil on about medium high to high heat. Add in gel food coloring and stir with a silicon spatula
  6. Homemade Hard Cotton Candy Recipe / Broken Glass Candy Recipe. Ingredients you will need: 3 cups sugar; 1 cup corn syrup; 1 cup water; 1 teaspoon food coloring of your choice; 3 teaspoons flavoring of your choice; Candy thermometer; Add 3 cups sugar, 1 cup corn syrup, and 1 cup to a pan. Heat to 320, stirring as it warms

Edible Sugar Glass Recipe How to make Sugar Glas

  1. Glass thermometers with mercury- or alcohol-filled bulbs have been widely used for decades, but in recent years, technology has made digital candy thermometers cheaper and smaller. Whether you want the classic glass style or plan to upgrade to digital is a matter of personal preference, but each has some trade-offs
  2. For our next recipe, take a pan and grease it with 1 tablespoon softened butter and keep it aside. Take a pan to mix molasses with white sugar and cider vinegar. Place the pan over low heat to dissolve sugar properly. Once dissolved, turn the heat up and place a thermometer in it to check the temperature
  3. utes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes

How to Test Candy Temperatures Without a Thermomete

  1. There is no exact length of time to simmer and stir as it depends on your stovetop, but this part of the recipe is crucial to the tablet setting. The mixture should start to darken, but to double-check it's ready you can use a candy thermometer to check it's reached 120C/248F, or you can use the drop test
  2. On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy. Gradually add powdered sugar, beating until smooth. Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth. Add melted white chocolate to icing and beat on low until completely combined
  3. s. Now take sugar, remaining water in a sauce pan. Mix well
  4. Recipes for boiled sweets require an accurate sugar thermometer, as variations in temperature will affect the texture and appearance of the sweet
  5. Place a sugar thermometer or digital cooking thermometer in the pan, then turn up the heat and boil everything together vigorously, without stirring, until the temperature reaches 140C. Remove from the heat and leave for a moment to let any bubbles settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the.
  6. Check the chicken's internal temperature using a food thermometer. The thermometer should read 165 - 175 F in the thickest part of the chicken before you remove the meat from the stove. When fully cooked, the outside of the chicken will be lightly browned and juices will run clear
  7. ute. 2. Remove plastic wrap carefully to avoid steam. Stir and cover with a new piece of plastic wrap. Microwave 1

Sugar Glass Recipe (or Candy Glass) - Nerdy Mamm

Method. Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Place all of the ingredients, apart from the salt, into a. Sugar waxing is a great way of getting rid of excess hair. It will keep you hair free for weeks at a time. You can have this done at a salon or buy a sugar wax kit to use at home, though there's really no need to shell out big bucks on hair removal treatments and products unless you want to, as you can easily make sugar wax at home Instructions. Line an 8x8 baking dish with parchment paper and set aside. In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir frequently until chocolate chips and butter are mostly melted. Add pumpkin puree and pumpkin spice and stir well until all ingredients are completely. In your pan, over medium heat, stir together the sugar, corn syrup, water, and cream of tartar with a wooden spoon until the sugar crystals dissolve. 3. Continue to stir, using a pastry brush dampened with warm water to dissolve any sugar crystals clinging to the sides of the pan, then stop stirring as soon as the syrup starts to boil For the Chaffles. Plug in your mini-waffle iron to bring to temperature. Add the egg, shredded cheddar cheese, almond flour, and baking powder to a mixing bowl, and whisk until combined. Once the iron is hot, pour a little less than ¼ cup of mixture on the iron and cook until golden. Remove and set aside

Once you've stirred together the sugar, corn syrup, and water, let them come up to a boil WITHOUT STIRRING! But don't walk away. When it's starts to brown, it will brown fast. No candy thermometer. Stir in a teaspoon of vanilla, transfer to a 9-inch (ish) square pan lined with parchment or wax paper, and smooth out the top. Then you wait. Once the fudge is matte on top and completely firm. In a very clean, nonstick pot, add 1/4 cup distilled water to every cup raw isomalt. Bring to a boil on medium-high heat. Do not stir. After the mixture is boiling, turn to medium heat and cover with a lid for 5 minutes and simmer. This step prevents crystals from forming around the edges Wash the strawberries and dry them carefully. Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Insert a candy thermometer Melt the Isomalt. To make hard candy, mix 4 parts of isomalt to 1 part of water in a stainless steel cooking pan and bring the mixture to a boil. Cook the isomalt mixture on a burner that is slightly smaller than the bottom of the pan to prevent overheating the sides, which can cause the isomalt to yellow instead of staying clear

Creamy sea-salted fudge: the perfect gift - Jamie Oliver

How to Make Sugar Glass : 5 Steps (with Pictures

Another way to determine the stage of the cooked sugar is with an accurate mercury or digital candy thermometer. Multiply by 9, divide by 5, then add 32. Syrup will form a loose thin thread. Used for sugar syrups. Syrup will form a soft, sticky ball that can be flattened when removed from the water Meringue buttercream. Once all the butter is added, whip on medium-high for 2 minutes. Pro tip - if the buttercream becomes warm or looks soupy, place the buttercream bowl in the fridge for 10 minutes, then whip with the paddle attachment until light and fluffy. Lastly, add the vanilla extract and other flavorings 2. Add the ingredients in a saucepan. Place the sugar, corn syrup, and water in a saucepan. Put the saucepan on the stove over medium high heat. 3. Stir the mixture until the sugar dissolves. Scrape down the sides of the pan with a pastry brush to keep it from sticking. 4. Bring the mixture to a full boil Combine sugar, Karo syrup and water in heavy saucepan and stir over medium heat until sugar dissolves. Continue to cook, without stirring, until syrup reaches 290 degrees F on candy thermometer. Remove from heat and add food coloring to desired intensity and the desired oil flavoring. Pour onto cookie sheets, cool and break into small pieces Store your sugar in a glass jar with a tight seal or other airtight container. Without a tight seal, the sugar will clump and harden, similar to how brown sugar hardens. You can store it at room temperature in your pantry. Like brown and white granulated sugar, maple sugar doesn't spoil

Combine sugar, water, & syrup in sauce pan. Set candy thermometer in pan. Stir liquid constantly. When thermometer reaches 300 degrees (hard crack) remove from heat. Add in flavor and color then immediately pour into prepared pan. Let stand until mixture is cooled and hard. Brush top with powdered sugar Ruler-style thermometers are built with vertical scales similar to the glass tube thermometer but the thermometer is designed more like a metal ruler. There are often different levels marked on the thermometer that indicate the various stages of the sugar mixture so that it is easier to determine when they are reached

Sugar Free Frosting. In a medium sized pot, add about 1 inch of water bring to a simmer. Before making the frosting, be sure to thorough clean your mixing bowl; if there's any grease it can make it difficult to make the meringue. Add 7 egg whites and 2 cups allulose sweetener into your clean mixing bowl Hard-crack stage occurs at 300 to 310 F. If you don't have a candy thermometer, you can use the cold water test in a pinch: Drop a spoonful of hot syrup into cold water, then remove the candy from the water and attempt to bend it. If your syrup has reached the hard-crack stage, it will form brittle strands in the water and crack as you bend it

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Broken Glass Candy Recipe | CDKitchen

Candy Making Without a Thermometer (Cold Water Test) : 7

To do this, boil water and take its temperature with the thermometer. It should read 100 °C (212 °F). If it doesn't, take the difference into account during cooking. 2 › Make sure sugar crystals are dissolved at the start of the cooking Start cooking over low heat and stir until the sugar is completely dissolved Step 2: In a small bowl combine the food gel coloring with the strawberry extract (or vodka). If using vanilla extract, leave out the vanilla extract used later in the recipe. Stir until the gel dissolves evenly. Set aside. Step 3: Combine the sugar, butter cubes and evaporated milk in a saucepan In the heavy bottomed saucepan combine water, sugar, black treacle and margarine. Cook over medium-high heat. As the ingredients melt, stir them together with a spoon until all the sugar is dissolved. Once the liquid begins to boil, do no stir any longer but continue to heat until it reaches a temperature of 146 to 154 °C (295 to 309 °F) Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to. Dec 11, 2016 - Is there anything more magical than sea glass? In this post we break down the art of hard candy making so that it's simple enough for the non-baker! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures

3 Ways to Make Sugar Glass - wikiHo

Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes). Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage Line a baking sheet with aluminum foil and sift powdered sugar all over the entire pan. Set aside. In a heavy bottomed sauce pan, add the water, white sugar, and corn syrup. Heat over medium heat while stirring until sugar is dissolved. Once the sugar is dissolved, insert a candy thermometer and let the mixture come to a boil How To Know When Jam Is Done . The simplest way is to use a thermometer to check the temperature.You will want jam to reach 220°F. 220°F is the heat point at which the sugar bonds with the pectin and forms a gel In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly. Remove from heat and stir in peanut butter until thoroughly combined Boil the mixture until it's 290 degrees F, or until putting a drop of it in cold water results in a hard bead. Take it off the heat and then add the flavoring and coloring. Pour the mixture into greased molds. When it's cool enough to hold the lollipop stick, put the stick in

Sugar Glass : 7 Steps (with Pictures) - Instructable

Old Fashioned, Stained Glass Candy Recipe – 3 Boys and a Dog