How to make homemade sea glass candy. This simple candy recipe comes together with three simple ingredients: water, corn syrup, and sugar. Add a favorite flavoring and dye of your choice for endless ways to customize this seriously EASY candy recipe!
This recipe originally appeared here – I’ve just tweaked the instructions a bit and added more pictures 🙂
This delicious sweet hard candy is great to make with kids, or to hand out as a favor for an ocean or beach themed party.
What You’ll Need to Make Edible Sea Glass Candy:
- Light Corn Syrup
- Food Coloring (we used about 5 drops of green and 1 of blue to achieve a teal color)
- Candy Flavoring Oils (I prefer LorAnn brand oils) – 1/2 dram for a mild flavor, or 1 full dram for full flavor
- Candy Thermometer or Digital Instant Read Thermometer
- Parchment Paper or Non-Stick Mat and a rimmed baking sheet
I have tried to answer common questions in the “notes” section of the recipe.
Making Edible Hard Glass Candy
After you heat your sugar mixture to 300 degrees, you can pour out your mixture to let it harden.
Then comes the fun part – breaking your candy!
I like to toss my candy in a baggie with powdered sugar. Then I shake off excess powdered sugar in a colander, before buffing to a matte finish.
You can also buff the powdered sugar into the candy BEFORE you break it apart. The choice is yours.Print
This simple candy recipe comes together with three simple ingredients: water, corn syrup, and sugar. Add a favorite flavoring and dye of your choice for endless ways to customize this seriously EASY candy recipe!
- 2 cups Granulated White Sugar
- 3/4 cup Water
- 2/3 cup Light Corn Syrup
- Food Coloring – I used about 5 drops of green and 1 of blue to achieve a teal color
- Flavoring – I prefer LorAnn brand flavor oils. Use 1/2 dram for a mild flavor, or 1 full dram for full flavor
- 1/4 to 1/2 cup Powdered Sugar
- Line a rimmed baking sheet with a nonstick mat or parchment paper.
Stir together the water, sugar, and corn syrup in a heavy-duty medium sized saucepan.
Clip the candy thermometer to the side of the pan (or periodically check with an instant-read digital thermometer). Make sure the thermometer does NOT touch the bottom of the pan. Boil over medium heat, stirring occasionally, until the temperature reaches 300 degrees. This will take a while. If you remove from heat before 300 degrees is reached, your candy will not harden properly.
Once 300 degrees is reached, remove the saucepan from heat and immediately add food coloring and flavoring. Stir to combine.
Pour the sugar mixture on to your lined baking sheet and allow to cool completely.
Use a meat tenderizer or food-safe mallet to gently break the hardened candy into smaller pieces.
Place the candy pieces in a large plastic zipper bag with the powdered sugar. Shake to coat. Remove the candy from the bag and brush off excess sugar. Use your fingers or a clean dish cloth to buff” the candy until it takes on the matte finish of tumbled sea glass.
- Store sea glass candy in an airtight container in a cool, dry place. Do not refrigerate.
Gather all of your supplies before beginning. Once the sugar mixture reaches 300 degrees, you need to move quickly. The liquid will begin to harden within a few minutes.
It is important that your mixture reaches 300 degrees (and no more) without the thermometer touching the bottom of the pan. If you remove from heat before 300 degrees your candy will not fully harden. If you remove it too late, your mixture will caramelize.
If you want to make multiple colors in the same batch, simply divide sugar mixture into glass containers after 300 degrees is reached. Then stir in colors. Work quickly, as the candy begins to harden in just a few minutes.
Clean your pan and cups by soaking in hot, soapy water.