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Preview: Comments on Not So Humble Pie: Sea Glass Candy

Comments on Not So Humble Pie: Sea Glass Candy





Updated: 2018-04-24T06:57:46.940-07:00

 



can I use turbinado sugar?

2012-04-15T17:49:20.262-07:00

can I use turbinado sugar?



omg I LOVE this<3 it came out just the way it l...

2012-04-14T22:15:51.444-07:00

omg I LOVE this<3 it came out just the way it looked in your photos and I didn't even need the thermometer:) thanks for this wonderful recipe,i'll be making more of these sea-glass candies next time^.^ - Jamie.



Cheryl, If the candy starts to turn a faint yell...

2011-12-08T21:03:24.591-08:00

Cheryl,

If the candy starts to turn a faint yellow it has gone over temperature. Sugar takes on color when all the water has evaporated and the sugar begins to caramelize.

To get clear candy, simply double check the calibration of your candy thermometer so it doesn't get too hot again and then have another go at it. You can also mind the color of the sugar visually when working with untinted batches. If your candy starts to pick up even the barest hint of yellow while in the pan, whisk it off the heat immediately. At that point it is most certainly done.



I just made this in Christmas colors and flavors f...

2011-12-08T12:55:56.482-08:00

I just made this in Christmas colors and flavors for my daughter to give to her friends and teachers at school! It is GORGEOUS! I would like to know how to get the actual "clear/white" look. I tried but mine still became a faint yellow/amber color. Thanks for sharing! I'm excited to let this be passed around!



I really hope you don't mind, but I have share...

2011-11-11T05:28:11.766-08:00

I really hope you don't mind, but I have shared your recipe on my website: http://www.seasparkle.co.uk/blog/
It's such a great idea!



You are correct. I tried it once more today and pu...

2011-09-17T11:17:47.160-07:00

You are correct. I tried it once more today and put the heat on very low, it took ages and started turning a light amber colour at around 220°F. I was using the smallest pan we had but apparently it wasn't small enough. I thought the probe was in enough but my mom disagreed so I tilted the pot. It immediately shot up to 290°F. Oops.. I'm currently looking for a smaller pot xD

And it did turn out ok in the end! I used a pear flavouring from an asian supermarket and it tastes like candy canes. It's amazing!



lunarnemuria, Burning (caramelization) only occur...

2011-09-16T10:48:41.940-07:00

lunarnemuria,

Burning (caramelization) only occurs at 320 to 356°F, so the mixture got a little hot. Your thermometer may be accurate, however a shallow sugar syrup can be harder to read than a pot of boiling water depending on how deep the probe needs to be submerged. Some probes require up to 1.5" being submerged to take an accurate temperature.

Using the cold water test during the process will let you monitor the temperatures too. Just drop a little syrup into ice water, let it cool and then check on it. If the candy threads are hard and brittle that break and don't bend, ignore the thermometer, it's done.

When it comes to hard candies. You can pretty much assume the syrup is done (or overdone) when it begins to take on color. If you're having a hard time with the cooking temps even with the cold water test, my advice is to cook the syrup without food coloring, watch it like a hawk and then when it takes on the barest hint of ANY yellow or blonde coloring (hitting close to 320°F) you immediately remove from heat, stir in your color and flavoring and then pour. You risk having a note of toffee flavor in your candy, depending on how late you catch the colorings, but it allows you to avoid monitoring temperatures all together.

As for the heat being too high, possible. Once most of the water evaporates out of the sugar syrup it can burn very quickly if over high heat. Medium heat takes longer, but it gives us a chance to react once the sugar comes to the correct temperature.



I tried this just now but for some reason I burned...

2011-09-16T05:49:46.176-07:00

I tried this just now but for some reason I burned it. I do have a candy thermometer and I did do the boiling water test (it appeared to be fairly accurate -1°C). When I made it it didn't even reach the 300°F before it turned too dark and started smelling burned..

Maybe the heat was too high?



Little humble looks like one of your marshmallow n...

2011-08-09T04:33:16.601-07:00

Little humble looks like one of your marshmallow neopolitans!



Hullo from new England, Ive been hunting sea glass...

2011-06-30T15:37:31.574-07:00

Hullo from new England, Ive been hunting sea glass over here for years and found this awesome recipe. Just made my first batch with a 9 x 13in sheet pan (which some site said was quarter size.) It tastes great but it didnt spread out to the edges of the pan, so I was wondering if I was missing a step? Thanks in advance for the help and thanks again for the recipe ^^



Great!! I work with seaglass, doing jewels, alread...

2011-06-10T04:03:51.582-07:00

Great!!
I work with seaglass, doing jewels, already for some years, and i am always looking for new things to do with them, and now i find sea glass CANDY!!!
I will certainly try to do this, can be an excelent giveaway at my jewelry shows!

http://www.gatearte.com



Love this!

2011-02-08T07:03:10.030-08:00

Love this!



I'm headed to the North American Sea Glass fes...

2010-10-04T11:12:51.507-07:00

I'm headed to the North American Sea Glass festival this weekend and I'm going to try my hand at this recipe this week.



I'm a little late to the party, but here goes!...

2010-09-19T06:58:59.140-07:00

I'm a little late to the party, but here goes!

I grew up in Anacortes near the San Juans and spent a vast amount of time on the water as a kid. Beach combing is still one of my favorite activities so it made sense that my wedding for next July should be PNW Beach themed!

This sea glass candy will make a beautiful addition to my beach rock and driftwood centerpieces.

Do you by any chance offer your amazing baking skills up for commission?



May2194, Ah yes, the fridge is unfortunately one ...

2010-08-06T09:59:26.825-07:00

May2194,

Ah yes, the fridge is unfortunately one of the worst places to store hard candies. Hard candy is naturally hygroscopic, meaning it will absorb moisture from the air. As refrigerators are often very humid places, the candy will absorb a ton of moisture and turn into the sticky, gummy mess you have now.

Unfortunately it cannot be dried out. Once the moisture is in the candy it stays there.

The best way to keep the candy hard and crisp is to make it on a day with relatively low humidity. This can be difficult in some parts of the country, I know but try to pick a day where the humidity isn't so bad. Once you've made the candy, store it in an air tight container at room temperature. If you have a FoodSaver system or other vacuum sealer, a vacuum sealed bag does a good job to prevent the candy from absorbing any moisture from the air in a humid climate.



love the idea of it -- first time making for a sna...

2010-08-06T07:59:02.253-07:00

love the idea of it -- first time making for a snack in an out of town hotel gift bag for a beach wedding theme. My only problem was after it was made ahead of time, i placed in the fridge -- maybe i should not have and it sweated and is extremely sticky. I am trying now to sit it on the counter to see if it dries. Any suggestions for humid new england weather?



Wow this is awesome. I've been wondering what ...

2010-07-23T20:47:05.304-07:00

Wow this is awesome. I've been wondering what to do for wedding favors. my wedding is not a beach theme or by the beach but my colors are sea glass and I am using sea glass to decorate and some oyster shells so this favor is going to fit right in and be so unique! I can't wait to make them!



That's just wonderful, Shari. I'm so happy...

2010-03-23T20:13:04.962-07:00

That's just wonderful, Shari. I'm so happy everyone enjoyed it.



I wanted to report back after my trip back east. T...

2010-03-23T18:19:18.650-07:00

I wanted to report back after my trip back east. The sea glass candy was a huge hit. All of my cousins and my aunt were especially touched by the gesture because they knew how special sea glass is to my grandma. She just loved it and was amazed that it was candy. She kept asking "Can I eat it?" and she did! Thanks again for this recipe. It will have a special place in my heart and in my recipe box :D



I just made this candy to take with me to see my g...

2010-03-15T15:33:35.203-07:00

I just made this candy to take with me to see my grandma and east coast relatives. We used to collect sea glass and she used to bring me sea glass from her travels around the world. I think she'll be really touched, even though at 96, she may not eat it, but the other family will.



I'm making your sea glass this weekend. I just...

2010-03-03T11:27:16.566-08:00

I'm making your sea glass this weekend. I just can't resist these sweet treats. Not So Humble Pie is poisoning my mind with sugar. And I like it. Thanks for this recipe!



I prefer my child not to smell like dead critters....

2010-02-26T17:58:13.946-08:00

I prefer my child not to smell like dead critters.

Just a personal preference.



"She really likes those smelly little crabs. ...

2010-02-26T17:00:01.969-08:00

"She really likes those smelly little crabs. Hopefully she grows out of that particular obsession soon."

Why?



This is going to be my first experiment with my ne...

2010-02-21T17:28:24.765-08:00

This is going to be my first experiment with my new candy thermometer! Thanks! :)



I made it last night, with much success. Though I ...

2010-02-19T09:46:03.156-08:00

I made it last night, with much success. Though I found that some flavours are not as strong as others. Mint: Strong. Lemon, Sort of tame. But it was fun and the results were good and it wasn't difficult at all.