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.

2 pounds


  • 1 cup water

  • 3 ½ cups white sugar

  • 1 ½ cups light corn syrup

  • 1 tablespoon almond extract

  • 1 tablespoon red food coloring


  1. Lightly grease one 12x18 inch or larger baking sheet.

  2. 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.

  3. 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!

Nutrition Facts (per serving)

129 Calories
34g Carbs
Nutrition Facts
Servings Per Recipe 32
Calories 129
% Daily Value *
Sodium 10mg 0%
Total Carbohydrate 34g 12%
Total Sugars 26g
Calcium 2mg 0%
Potassium 1mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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