- 2 cups granulated sugar
- 3/4 cup water
- 3/4 cup corn syrup
- 1/4 – 1 tsp. flavoring oil (raspberry, strawberry, blueberry, spearmint)
- Icing/confectioners sugar (to coat cooled candy)
Grease a cookie sheet with butter. Pour granulated sugar, corn syrup and water in a medium saucepan. Place over medium heat and stir until sugar dissolves. Without stirring, boil the mixture until a candy thermometer reads between 300 and 310 degrees. (~ 30 minutes.) Drop a small amount into ice water. If it separates into brittle strands its ready. Remove from heat and let boiling subside. Measure flavoring oil and pour into candy mixture. Add food coloring if desired. Blend with a wooden spoon. Pour onto greased cookie sheet or cake pan. Let cool in refrigerator. Cover hardened candy with parchment paper and tap with a mallet to shatter candy into small pieces to resemble sea glass. Use a basting brush and coat candy pieces with icing sugar. Place into small, glass bottles or favor tins lined with a cupcake liner. Tie with ribbon and adhere labels.
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(Adapted from Christina’s recipe at Intimate Weddings.)