How to Make Broken Glass Candy

Updated on January 10, 2020
akirchner profile image

Audrey is a cook who loves creating new flavors by tweaking recipes to include healthier ingredients.


This is a traditional hard candy recipe that goes back decades. I had a friend once who made it for me, and I had to have the recipe!

Broken glass candy is made as most hard candies are: with sugar, corn syrup, and water. They are traditionally cooked for about 40 minutes until they harden.

This recipe, however, is enhanced by three additional factors: the cooking oils (not extracts) that you add to the candy to give it its flavor, the food coloring you add to each batch to bring out the deep color to match the flavor you've chosen, and the powdered sugar that each piece is rolled in.

This makes a great gift, and the more batches you make, the more colors you gain!

Broken Glass Candy Recipe

This is one of my favorite Christmas candy ideas for adding to gift baskets during the holidays. This recipe is a more difficult one because it involves temperature and cooking to the hard candy stage. A candy thermometer is all that is needed though to have great success with it.

To get the best 'look' for this particular candy, you will want to have at least 4–6 different colored candies so you will need to make multiple batches. Also, you will need to make 4 to 6 different colors.


  • 3-3/4 cups sugar
  • 1-1/4 cups light Karo syrup
  • 1 cup water
  • Food coloring
  • 1 teaspoon OIL flavoring (available at pharmacies or on-line - not to be confused with extracts)
  • Suggested flavors: cinnamon, anise, wintergreen, spearmint, lime, peppermint, clove, try to match with the food coloring that you select.
  • Confectioner's or powdered sugar

NOTE: When you add the oil at the very end to a batch of the candy, make sure you do not inhale or stand directly over the mixture as the oil meeting the hot mixture becomes extremely aromatic to say the least. It can also burn your eyes!

For each batch, you use the above ingredients, you cook them all separately and pour out separately once the color and oil have been added for that particular color of broken glass. Then when you have made all your batches, you mix them all together.


  1. Sprinkle confectioners' sugar on 2 (15 x 11-inch) lipped cookie sheets
  2. Combine sugar, Karo syrup and water in a heavy saucepan and stir over medium heat until sugar dissolves. Continue to cook without stirring until syrup reaches 290 F on a candy thermometer. (It works best to have a snap-on thermometer and it can take up to 45-50 minutes to reach that temperature)
  3. Remove from heat and add food coloring to the desired intensity of color and the desired oil flavoring (1 teaspoon)—TRY NOT TO INHALE over the boiling liquid!
  4. Pour onto cookie sheets, cool and break into small pieces.

NOTE: You can score the candy in diagonal patterns before it hardens to make cutting it or breaking it apart easier. If you use kitchen scissors to cut apart, a good idea is to make sure that they are very flexible (well oiled) as it can take a while to cut the candy apart - scoring is preferred to trying to cut through the candy once it has hardened.

The 'cut glass' comes from the random sizes of the pieces of candy and when you have finished the candy cutting, you will have variously sized and shaped sugar-dusted delicious pieces! The beauty of broken glass candy is having many colors and flavors mixed together and it lasts forever. (The added bonus is that your house smells wonderfully for days from the oils)

Chocolate Lollipops

What You Need:

  • Chocolate (melted bar of high quality chocolate - see below)
  • Lollipop molds
  • Lollipop sticks


  1. Put chocolate into the top pot of the double boiler.
  2. Turn the heat on low. Gently melt the chocolate until it becomes liquid.
  3. Stir the chocolate as it melts. Continue to stir the chocolate so it does not burn or stick to the double boiler.
  4. Lay your candy molds out on a flat surface.
  5. Place one lollipop stick in each mold. Fit them into the slot for the lollipop sticks.
  6. Pour the melted chocolate into the lollipop candy molds until they are filled.
  7. Allow the chocolate to cool. Fill in with more chocolate if it settles unevenly as it cools. Make sure the stick is covered.
  8. Pop the chocolate lollipops out of the candy mold once they have cooled for about one hour or become hard.

Lollipop Making Made Easy

Pans Do Matter

I use the jelly roll pans as noted below because they are super sturdy and are easy to handle with the hot liquid candy that you are pouring onto the powdered sugar. Regular cookie sheets are 'okay' but I find them too flimsy and think that the burn hazard is too much of a risk with hot liquids. These pans really do the job!

© 2009 Audrey Kirchner


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    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      7 years ago from Washington

      You have to use corn syrup to make it come out correctly but I used lower sugar variety.

      Not sure why it would turn out bitter unless perhaps too much of the oil?

    • profile image


      7 years ago

      can i substitute corn syrup for regular pancake syrup or is it the same thing?

    • profile image


      7 years ago

      my batches that i made turned out very bitter why?? i have made this in the past, but these flavors were from the previous year! did the flavor do bad?

    • lauramaryscott profile image


      7 years ago from Boise, Idaho

      akirchner, thanks. You article and photos of broken-glass candy were excellent. I enjoyed watching the videos, too. Good job.

    • profile image


      8 years ago

      I made green glass candy with cherry flavor

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      You have to boil it to exactly the right temperature or it will never harden - you have to work with a candy thermometer and the actual boiling takes "on average" 45 minutes to get to the hard candy stage.

    • profile image


      8 years ago

      I made 2 batches of broken glass candy. And they wont get hard why.

    • ccorrig profile image


      9 years ago

      Very useful and informative hub!

    • profile image

      Bianca Jackson 

      9 years ago

      Thanks! I've been looking for this recipe for a while now. I'm planning to put up a candy store here at Las Vegas, NV. Ironically, the shop is going to be near my dentist!

      I should also add that the best way to serve these types of candies is with a flat container, not a traditional bowl. The glass candy would look more realistic with a flat tray. You should try it!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Susie - just follow the recipe - or look up easier kinds of candy to start with.

    • profile image


      9 years ago

      i need to know how to make a sting like candy? Realt light, fluffy and hard... PLEASE HELP..:)

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Thanks Fiskau!

    • profile image


      9 years ago

      I LOVE IT!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Thanks LL for stopping by - it is a delicious recipe and I do love making candy! I just need my kids to stop by and eat it all!!

    • TheListLady profile image


      9 years ago from New York City

      I absolutely NEED a hard candy recipe. Without a doubt you have the best dessert hubs. Yay! I made chocolate lollipops about a million years ago. It is time again. I also like a sweet treat - but who wants to bake all the time. This is perfect.

      Thanks a million and rated up! Oh yes!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      That is a great way to save on all the food colorings and thanks so much for adding to the quality of the hub by pointing that out. What a great idea!

    • rkhyclak profile image


      9 years ago from Ohio

      Great recipes Audrey! I made ginger candy the other day on a whim that turned out amazing! I cut up a fresh piece of ginger and simmered it in the water I was going to use for the candy for about 20 minutes, then strained out the pieces. I ended up not having to color the candy, either because the ginger made it a beautiful golden color. I thought it worked great for fall! Thanks again for these recipes :)

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Hi Mary Worthington - Thanks for stopping by. Your avatar is making MY stomach growl!

    • Mary Worthington profile image

      Mary Worthington 

      9 years ago from Texas

      This makes my tummy growl.. Yummy!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Thanks eventsyoudesign - even though it is a little labor intensive, everyone loves it and it makes great gifts!

    • eventsyoudesign profile image


      9 years ago from Nashville, Tennessee

      I love to make cookies for the holidays. I will also add this candy to my holiday sweets list. Good article.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      10 years ago from Washington

      Thank you for stopping in - it is one of my kids' favorite Christmas things I make and the recipe if you make multiple colors is ginormous!

    • frogyfish profile image


      10 years ago from Central United States of America

      This sounds like beautiful artsy fun! I'm already thinking of how to 'bag' it for gifts. Thanks much for sharing the recipe!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      10 years ago from Washington

      That's the only time that I make it and the spices of the individual oils is just great - it lasts forever too - and I give it away in bags and tins.....and suck on it forever!

    • habee profile image

      Holle Abee 

      10 years ago from Georgia

      These sound great! The broken glass candy would be lovely at Christmas!

    • Lady Guinevere profile image

      Debra Allen 

      10 years ago from West By God

      I remember making this in 5th or 6th grade! I could never find the recipe. Thank you so very much for posting this!


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