Rear Window Glass Candy


Alfred Hitchcock’s Rear Window is only second to The Birds. Full of suspense with bits of humor make it something you’ll want to watch again and again. (Full review and recipe demo:

If only we all had a window like Jimmy Stewart’s, to look at our neighbors and solve crimes based only on what we see…hmmm, think most of us do that anyway! What’s the saying? He who lives in a glass house shouldn’t throw stones….

But here’s a recipe for glass you can eat! It’s great as flavored hard candy to give as gifts or when you want a glass effect in a dessert (see cupcake below), or as the windows in a gingerbread house. It’s super easy to make and only 3 ingredients! You can add any color and/or flavor you like.

WARNING: Aways be careful when working with hot sugar syrup. Keep a bowl of ice water close by in case of small burns.

Rear Window Glass Candy

1 3/4 cup granulated sugar
3/4 cup light corn syrup
1/2 cup water
Food coloring (optional)
Flavored edible oils (such as Wilton brand)

Combine thouroughly sugar and water in medium saucepan. Stir in corn syrup.

Place over medium heat. You do not need to stir. Bring to a boil and continue boiling over medium-medium high heat until 250 degrees and if adding food coloring, do so at this point. Continue boiling until mixture reaches 300 degrees (hard crack stage).

Remove from heat and stir in flavored oil, if using.

Pour into foil-lined sided cookie sheet (if you will be storing candy, spread out a one-pound box in a layer over foil, then pour candy on. The powdered sugar will prevent candy pieces from sticking together. If using glass candy for a gingerbread house or other effect, omit powdered sugar layer.

Let cool about 10 minutes before cutting with kitchen shears, if you desire specific sizes and shapes. Otherwise you can break off into random pieces after about 20 minutes.

*Use caution when breaking or eating glass candy. It can possibly cause cuts to fingers or tongues, as with any hard candy.

Decorating idea: Halloween Cupcakes




Hitchcock’s Blackbird, No, Blackberry Tarts


Alfred Hitchcock’s The Birds–great movie with great characters and memorable scenes. Worth watching one, two, three, okay twenty times! These blackberry tarts really fit the “bill” (ooo!) The dark sweet blackberries topped with golden buttery pastry birds in a still warm crust are just right for eating along with the movie! Full movie review and recipe demo here:

Blackberry Tarts

7 Tablespoons butter, cold
7 Tablespoons shortening (I use butter flavored)
2-1/4 cups all purpose flour
1/2 teaspoon salt
5-7 tablespoons ice cold water
1 tablespoon apple cider vinegar (taste cooks out and leaves flakiness!)

Berry Filling:

16 oz. fresh or frozen (thawed) blackberries
1/2 to 3/4 cup granulated sugar, depending on the sweetness of your berries
3 Tablespoons corn starch
Juice of half of a small lemon (about a Tablespoon)
Water (if berries do not seem to have enough juice, add about 1/4 cup water to berry       mixture as directed below.

Cut butter into small pieces. In large bowl, place flour and salt, whisk together. Add butter pieces and using your fingers or a pastry cutter, cut butter into flour mixture, until it resembles coarse crumbs:


Add very cold water a Tablespoon at a time and blend gently until dough just starts to hold together. The less the dough is handled, the more tender and flaky it will be.

Separate dough into 2 equal parts, flatten into discs and wrap in plastic wrap and chill.


Meanwhile, ready your filling ingredients. Into a medium saucepan, place sugar and cornstarch and whisk them together. Add berries, lemon juice, and water if needed and stir together gently, so as not to break up the berries too much.


Put saucepan with berry mixture over medium heat, stirring gently but frequently, turning heat down if necessary.

Cook until mixture starts to thicken and boil. Let boil for about 2 minutes, stirring gently from the bottom to prevent scorching. Turn off heat and let cool a bit. Set aside.


Take one of the pastry discs out of the refrigerator and place on a floured work surface. Roll out evenly, starting from the middle of the pastry circle every time you roll your rolling pin across the surface, always being careful not to pull or stretch the dough.

As seen in the video (link above) put your tart pan under the crust and gently lift it into the sides of the pans, then press down to cut through the dough. Continue with all tart pans. Cover and chill.

While tart bottoms are chilling, get out your other pastry disc and roll out to same thickness as bottom, about 1/16 of an inch. Use cookie cutters to cut out designs for the top of your pie or leave whole for a regular two crust pie. If you do decide on a full top crust, don’t forget to cut little vents to let the steam out while baking!

Take out your tart bottoms and fill with the slightly warm blackberry filling. Place pastry cutouts or pastry circles on top. Brush pastry top with a little milk and sprinkle with sugar. Place tarts or pie on baking sheet and place in oven.

Bake at 375 degrees for 10 minutes, then turn oven down to 350 degrees and continue baking about 20 minutes or until top crust is golden brown.

Enjoy warm or cold with vanilla ice cream and sit back and watch The Birds. Also, keep an eye on that fireplace 😉