I made this using orange extract and food coloring.. And it turned out completly awesome.. I am sooooo happy.. Going to make some more shortly using green and blue.. With the orange coloring.. I think it will be great.. Thank you to who ever posted this.

I made this with my 3 children. Red=Cherry, Green=Mint, and Yellow=Peppermint. It turned out great and was a wonderful hit with family & friends this Christmas!

For the licorice lovers, I added Anise flavoring with black food coloring. A family favorite!

We've been making this for years. One thing we do different to give it an extra special gift giving look is dust it with powdered sugar after its been broken into pieces. Helps to keep it from sticking together in clumps as well. :)

when I make fruit flavors I use a little about a teaspoon of citric acid powder to make it sour and tart

Turned out GREAT!!!! JEFFERSON CITY, TN

First one. Always wanted to make candy glass.

I used this to make a frozen lake on my daughter's Frozen cake and it worked perfectly! I used one drop of blue to tint it, which went a long way, and then cracked the remaining part into shards to stick out of the ground by Elsa. I didn't use any flavoring, but it tasted delicious! I didn't need a ton, so I cut the recipe by a third and it worked great. Highly recommend!

Awesome and super easy. Thank you!

I used this for a shattered glass cupcake that was supposed to have edible blood on it to give it that "murder scene" look for a pre-halloween treat and they turned out wonderfully. Thank you so much for this recipe.

I made red blue and yellow, it is awesome. Thank you. I put it in the tins with cookies.

Worked great tasted great but didn't look good. If you know what I mean.

I use Lorann Oils flavors. It is four times stronger that alcohol extracts. They use 1 teaspoon versus one tablespoon of the other flavors.

My mom always made it around Christmas all the flavors that you can imagine but the cinnamon was everyone's favorite. But instead of a greased pan she poured into a baking sheet with powdered sugar and used a pair of kitchen shears to cut while it was still soft then rolled it in the sugar to keep it from sticking to itself.

This worked great and is very pretty and also delicious, but some clarification might be needed for those who want to use extract flavoring. I took the mixture off the heat source once it hit 300°F, had my tablespoon of peppermint extract ready to put in, and when I did, the whole thing burst into tall flames, and then reduced, and I clamped a lid over it to put it out -- like a flambé basically. It scared me and the kids, though, and thankfully nothing got burned. I can only guess that perhaps the extract, having a high alcohol content, caused the flames upon contact with the surface of the bubbling mixture. For those who use a flavoring agent, do you wait for it to cool slightly before adding? I took it off the heat and added coloring first, so it was off the heat source for less than a minute when this happened. I'm not a total novice in the kitchen, but I don't know if a tablespoon of alcohol-based extract is too much? Or is it that the mixture should be allowed to cool for maybe just one minute before adding that much extract (1 tablespoon)? The only peppermint extract I could find at the store was one that had alcohol as a preserving agent. So perhaps non-alcohol flavorings should be used instead?