Candy Window Recipe

The Hard Candy Window Recipe calls for:
2 cups granulated sugar
1 cup light-color corn syrup
1/2 cup water
liquid food coloring (I use yellow and red for an amber color window)

Lay out cooked gingerbread pieces on flat surface covered with aluminum foil. Have these ready for when syrup is cooked and ready to pour. When the mixture is ready to pour, it stays pourable for a few minutes but then thickens, making it difficult to work with. You can return pan to heat for a minute if you need to.

Butter sides of heavy 2 quart saucepan. In saucepan combine sugar, corn syrup and water. Cook and stir over medium high heat until mixture boils, stirring to dissolve sugar - approximately 5 minutes. Clip candy thermometer to inside of pan. Don't let thermometer touch bottom of pan. Continue boiling, stirring occasionally until thermometer reads 290 degrees (soft crack). Remove from heat immediately and stir in desired color liquid food coloring. Immediately take pan of hot, molten candy syrup to area with gingerbread house pieces layed out. Use small spoon to pour syrup into "window holes". Work quickly. If you get any syrup dribbled onto other areas, wait until candy hardens and then scrap lighly with knife to remove. Let pieces harden completely until cool. Peel of foil. Another way to do windows is to pour entire contents of syrup onto flat surface covered with wax paper. When it cools, you can break into appropriate pieces and then "glue" with royal icing to inside of gingerbread.