Icicle Candy

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READY IN: 24mins
Recipe by Cathleen Colbert


Ingredients Nutrition


  1. Preheat oven to 185 degrees. Spray a cookie sheet and large knife with cooking spray (I found that a pizza cutter worked very well in place of the knife).
  2. In a 4 cup glass measure, mix sugar and corn syrup together until a thick, uniform paste forms. Cover with plastic wrap. Microwave on high for 3 minutes 15 seconds. Quickly stir mixture and cover with a new piece of plastic wrap. Microwave for another 3 minutes 15 seconds. Remove from microwave and stir with a clean spoon. After the mixture stops boiling, add the food color and flavoring. The cooked candy mixture will have a golden appearance, so when you add the blue food coloring you will get a blue/green (turquoise) color result.
  3. Pour melted candy onto the prepared pan. Tilt the sheet to spread the candy to a 6x8 inch puddle. As the sugar starts to set (one or two minutes after pouring) cut candy into 1/2 x 4 inch strips. Remove one strip and twist gently. Allow to cool on wire rack. Repeat with remaining pieces. To keep the candy malleable, place in the oven for 1-2 minutes. You may prefer to keep the cookie sheet heated and work out of the oven. I found this to be a successful method. When candy pieces harden, lightly coat them with disco dust using a 2" soft-hair paintbrush.
  4. *This recipe is meant to be prepared in a standard household microwave (600-700 watts). Mini microwaves and commercial microwaves are not recommended.
  5. *Please use caution when making this recipe. Candy mixture is extremely hot when in liquid state.

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