Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Beach Glass




Source of Recipe


Oakland House Seaside Resort


Recipe Introduction


This can be made ahead and stored in a tightly closed container. If you’ve never made peanut brittle or other clear sugar and water based candy using a candy thermometer read the description in a good basic cookbook first. Technique and proceedure is important, but once you’ve done it it’s easy and fun.


List of Ingredients




2 cups of granulated sugar
1/4 cups of water
Dash of Cream of Tartar (if you have it, if not it’s not critical)
Food coloring (green and red to make brown "beach glass")


Recipe



Oil lightly a sheet pan and place in the refrigerator until you need it.
Using a long wooden spoon, stir all ingredients in heavy pan and heat on medium-high. When the mixture starts to boil and clear add small amounts of coloring to make the desired color. Your own King Neptune’s touch will dictate the amount of green and blue you add to make a pale turquoise "glass" or the amount of green and red you add to make the brown "glass" like we did. You won’t need much.

Stir carefully so crystals of sugar do not form around the edges of the pan. Frequently brush the insides of the pan with warm water to wash any crystals that form back into the pan. Continue to heat to 300°-310° F. to the "hard crack stage" on your candy thermometer. This is important because you want the "beach glass" to be brittle, not rubbery, but sugar will start to caramelize at a temperature higher than 310° F. changing color and flavor.

Pour the mixture into the cold sheet pan rocking the pan to make the syrup spread to glassy thickness. It’s hot and will make the entire pan hot. Cool in the refrigerator. Break it into pieces to create pieces of "beach glass".