Ingredients

The following ingredients have 4 Servings
  • 8 fl oz water ((1 cup))
  • 14 oz granulated sugar ((2 cups))
  • 22 oz light corn syrup ((2 cups))
  • 2 tsp mint extract
  • 2 drops green gel food coloring (I used Americolor Leaf Green)
  • Silicone shot glass mold
  • Candy thermometer

Instruction

  • Prepare your silicone shot glass mold by coating the cavities with a very light layer of nonstick cooking spray. Place the mold on a baking sheet.
  • Combine the water, granulated sugar, and corn syrup in a 4-quart saucepan over medium-high heat. Stir until the sugar dissolves, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. When the sugar syrup comes to a boil, insert a candy thermometer.
  • Continue to cook the sugar syrup without stirring. When the thermometer reads 260 F, add the gel food coloring but do not stir it in—the bubbling of the candy will work to disperse the color.
  • Cook the syrup until the thermometer reads 290° Fahrenheit (143° C). Remove the pan from the heat, and let the candy stop bubbling completely. This will probably take several minutes. Once it is still, stir in the mint extract.
  • Carefully pour the hot sugar syrup into the prepared molds, filling them to the top of the cavities. Let the candy sit for 2-3 hours at room temperature, until completely cool to the touch and hard. To remove, press the candy up from the bottom of the mold, and twist slightly at the top to loosen the middle portion.
  • Fill the shot glasses with your beverage of choice, or any soft treat like mousse, custard, or whipped cream! The will get sticky after use, so they can’t be saved and re-used later, but they are a very fun novelty for a party!