What's your favourite candy? I never used to like the panned, hard candy you could buy at the corner store for a nickel or two (God I sound old), preferring the sour keys and chocolate bars. When I came across the beautifully simple bags of "traditional" candy shards at a pioneer village while on a school trip, though, my whole perspective changed. They weren't exorbitantly sweet, or fancy, but they were clear as crystal with the tiniest bit of a bitter edge from being cooked on the stove in small batches. Flavourings were simple, but never skimpy - I had a major fling with cherry, lime and lemon when I was about 10 or 11, and as I got older I discovered the sinus-clearing spice of cinnamon.
Eventually I forgot about those old pioneer candies, until I saw a blog post on The Idea Room that brought me right back. Sea Glass Candy is exactly what I picture perfect hard candy to be like - few ingredients, simple directions and absolutely nothing "fancy pants" about the whole thing. While you could certainly opt for a plain sugar brittle, I just can't stand how... plain that is. I reverted to my cinnamon-headed self (well, I am a redhead!) and tipped in a whole bottle of cinnamon candy oil. Yes. A whole bottle. And it was delicious. But be forewarned, if you follow my lead, you will experience instant sinus clearing and possibly tear duct overflow. It's strong stuff - and the flavour lasts and lasts (not to mention is perfect for curing the winter sniffles and spring allergies!). If you don't want that much "oomph", use half a bottle. Or a different flavour. Like I said, it's such a simple candy base that it can be a million different things depending on your whimsy!
Makes ~220g, 10 servings
6 oz (3/4 cup + 2 tbsp) sugar
¼ cup clear corn syrup (or honey)
¼ cup water
1 dram cinnamon candy oil (this makes it very spicy, if you’re not sure start with ½ dram)
tiny dollop gel food colouring
Calories: 88.2
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 9.7 mg
Total Carbs: 23.4 g
Dietary Fiber: 0.0 g
Protein: 0.0 g
6 oz (3/4 cup + 2 tbsp) sugar
¼ cup clear corn syrup (or honey)
¼ cup water
1 dram cinnamon candy oil (this makes it very spicy, if you’re not sure start with ½ dram)
tiny dollop gel food colouring
- Line a baking sheet with greased parchment or silpat (I personally vote silpat).
- Combine sugar, syrup and water in a saucepan and place over medium-high heat.
- Attach a candy thermometer to the side of the pan.
- Boil, without stirring, until temperature reaches 300F.
- Remove from the heat, add cinnamon oil and food colouring and mix in thoroughly.
- Pour into the lined pan and let cool until hard, then break into shards
Calories: 88.2
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 9.7 mg
Total Carbs: 23.4 g
Dietary Fiber: 0.0 g
Protein: 0.0 g
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