This recipe was published in an article by Farm Journal in 1966, the article was for holiday sweet treats titled “Best-Ever Candy”. Recipe is typed below along with a scanned copy.
“Stained Glass” Hard Candy
“Make it, color it, mold it, hang it. Trick for shaping molds: Wrap foil around cookie cutters”–Indiana
2 c. sugar
1/3 c. light corn syrup
1/3 c. water
2 tblsp. vinegar
Few drops oil of peppermint
Food color
5 or 6 foil molds
- Cut aluminum foil in shapes of stars, bells and trees. Grease foil lightly with salad oil. Fold up edges to make 1/2″ sides. Seal corners with freezer tape to prevent leaks.
- Combine sugar, syrup, water and vinegar in saucepan. Boil to hard crack stage (300°). Remove from heat, stir in flavoring and color; cool slightly.
- Pour colored candy into mold, about 1/8″ deep; spoon to cover bottom. When candy begins to set (before it hardens) use skewer to make holes for hanging. Allow candy to harden thoroughly; remove foil. Thread with ribbon or cord to hang. (Or you may pour the candy onto greased cookie sheet to make free-form shapes.) If candy becomes too firm to pour and shape, remelt over low heat (do not boil).
Tips: Try unusual combinations: Swirl food color through uncolored candy with a toothpick just after pouring it into molds; make molded candies of one color and dribble with a second color to get an elegant “stained glass” effect. Make small candies for hanging on a Christmas tree, larger ones for other decorations. Cover candy ornaments with plastic wrap and store in covered container at room temperature in a dry place; keep flat to prevent warping.