You need 1/2 cup of water, 1 3/4 cup of white sugar,1 tbsp. light corn syrup, and of coarse a grease like crisco or pam. Boil the water and then stir the syrup and sugar. SPRINKLE A LITTLE SALT INTO THE MIXTURE, then let boil for seven to eight min. Put the mixture on a cookie sheet. Let cool for about an hour. Without the salt, the glass looks a little shiny on camera.
2 cups water
1 cup white corn syrup
3 1/2 cups sugar
1/4 teaspoon cream of tartar
Mix ingredients then let it come to a boil. It will boil at 220 degrees. Let it go to 300 degrees and pour.
7parts sugar, 3 parts corn syrup, 2 parts water. Heated to 225deg F according to the directions, although, I used white sugar and my candy started to carmelize at 180deg on my candy thermometer. I cooked it fairly fast, which someone said might be the problem with the color.
Also, the original recipe says use brown sugar for brown glass. If you are going to use brown sugar you'll want to measure ingredients on a scale, brown sugar is not as dense as white sugar.
Cook it, pour it out into a pan coated with non-stick spray, about 5-8mm thick.
It looks fairly clear, like stained glass though... you can't see through it. This is especially good for shattering. (It does this really well!)
Make sure you don't try to speed up the drying process, or the glass will explode.
Have a cold glass of water beside your pot. After about 5min of cooking put a drop of the heated sugar solution in the water. If it makes a sound like glass breaking then its the right temperature, if it doesn't its not.
If you would like to make a large sheet of candy glass, like, for instance, to make a window, pour the glass onto a large flat smooth surface, such as glass, plexiglass or formica, a bit larger than the size of window you are making.