This “candy” is a Christmas tradition around our house going back to when my mom was little and she would make this with her mom! I know its past Christmas but maybe this real intrigue you enough to add it to you baking list for next year or maybe even try it for some mid-year cheer.

So I have the name, “Stained Glass Candy” quoted because this is not the name I grew up calling it. In fact my mom threw a bit of a fit and got a little uppity with me when I told her I was re-naming it! 🙂 So,  the real name of this is….and please, please don’t judge it by its name…but…it’s called Uncooked Fruit Cake.  Wait!! Before you go running- I don’t like fruit cake either but this is different.  I PROMISE!!! 🙂

This recipe makes a lot and freezes perfectly, which is great because it does take a bit of time. My mom and I always make this together as part of the tradition, which does help it to get done quicker.  Another part of the tradition is that we crush the graham crackers in a zip lock baggy with a rolling pin.  You may be thinking poor girl doesn’t have a food processor – surely she would use that instead.  You would think – but No, we do it with a rolling pin while my food processor continues to collect dust in the cabinet!

(If Mr. E sees this post he will quickly add my food processor to the garage sale pile.  I’ll have to make something soon that uses it so I can justify its continued existence in my cabinet. )

The first time we made this I didn’t know what my mom was talking about when she said we need the packages of candied cherries, pineapple and peels, so I’ve included a picture of what the containers look like to help.

After crushing the graham crackers we mix those with the cherries, pineapple, dates, raisins and citrus peel in the roasting pan.

Then we added the melted butter, marshmallow, brandy, whipping cream mixture. The mixing part is really hard and this is another reason to make it with someone – you can take turns mixing!

Once mixed, we placed log shaped portions on pieces of wax paper that had a dusting of powdered sugar on the bottom.  We then used a small mesh colander to dust the top with powder sugar.

Using the wax paper we pressed on the sides of the log and then rolled it up in the wax paper followed by wrapping each one in foil.  This candy is really rich but oh so delicious with its graham cracker flavor!

Stained Glass Candy

1 lb. Honey Maid graham crackers. (In my opinion this is a recipe where the name matters) finely crushed.

2 cups total of red and green glazed cherries (not maraschino)

1 cup glazed pineapple

1½ cups dried dates, cut into pieces

⅔ cup white or golden mixed raisins

1½ cups total of candied orange peel and lemon peel

16 oz. marshmallows

Brandy extract

1/4 lb. (half a stick) butter

1/2 pint heavy whipping cream

Powdered sugar

Wax paper

Foil

 

In a big roasting pan – yes a roasting pan, it makes mixing easier – add the finely crushed graham crackers, raisins, cherries, pineapple, candied peel and dates and mix well.  In a microwave safe bowl melt the butter, marshmallows, brandy extract and whipping cream in the microwave in 30 second intervals – stirring well after each interval until melted.

 

Once the marshmallow mixture is melted add to the graham cracker mixture and mix well.  Try using a big mixing spoon or even a spatula.  If it seems really hard to mix it, that’s normal.  The consistency should be moist enough that it will hold together and a little sticky to the touch.  However, depending on how much liquid is in the candied fruits, you may need to add more crushed graham cracker; the mixture should not be overly moist.

 

**See the picture above for help with this next part** 

 

Place a sheet of wax paper on the counter.  Using a fine mesh colander dust the wax paper with powdered sugar almost to the edges.  Using a spoon scoop some of the graham cracker mixture in a row along the center of the powdered sugar dusted wax paper.  Use the sides of the wax paper and moderate pressure; press and shape the mixture into a log.  Thoroughly dust the top and sides of the log with more powdered sugar.  Then roll up the wax paper, tucking in the sides and wrap in foil. Refrigerate at least 4 hours, preferably overnight.  If freezing, put directly in the freezer.  It lasts about 2-3 months if wrapped tightly.  When ready to enjoy, (thaw if necessary) slice thinly and serve!

 

Enjoy!