How to make Sugar Glass for Decoration, Special Effects. and Snacking
Made this Blue Ice Candy (aka sugar glass) for a decoration for my 7 year old daughters cake. My video production is . not great, but maybe itll help someone who is trying to figure out candy making.\r
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I got the recipe from:\r
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The whole cake was her idea, and its a great one!\r
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(From the website)\r
BLUE ICE CANDY DECORATIONS\r
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This recipe may not work when its humid outside. the humidity level can alter the way the candy sets up and when it is humid it will be sticky. It may still work, but you have to be careful when handling it when it is sticky. You can also get similar results using a hard blue candy like jolly ranchers and break them up with a hammer until they are tiny peices. Then cook it on a cookie sheet for around 7 minutes at 350 if you dont want to make the ice candy from scratch.\r
Author: Rachel recipe from AllRecipes\r
INGREDIENTS\r
3¾ cups white sugar (must be white granulated sugar)\r
1½ cups light corn syrup\r
1 cup water\r
1 tablespoon lemon, or other flavored\r
extr-( make sure that you use a non colored extr or it will tint the finished product)\r
blue food coloring (I used about 10 drops of McCormick food coloring)\r
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INSTRUCTIONS\r
In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.\r
Remove from heat and stir in flavored extr and food coloring, if desired. Pour onto a greased cookie sheet. Let cool, and break into large pieces that resemble broken ice. Store in an airtight container.\r
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Update:\r
Other names for/types of corn syrup:\r
* Maize syrup\r
* Glucose syrup\r
* Glucose/fructose syrup\r
* Tapioca syrup\r
* Dahlia syrup\r
* Fruit fructose\r
* Crystalline fructose
\r
I got the recipe from:\r
\r
\r
\r
The whole cake was her idea, and its a great one!\r
\r
(From the website)\r
BLUE ICE CANDY DECORATIONS\r
\r
\r
\r
\r
This recipe may not work when its humid outside. the humidity level can alter the way the candy sets up and when it is humid it will be sticky. It may still work, but you have to be careful when handling it when it is sticky. You can also get similar results using a hard blue candy like jolly ranchers and break them up with a hammer until they are tiny peices. Then cook it on a cookie sheet for around 7 minutes at 350 if you dont want to make the ice candy from scratch.\r
Author: Rachel recipe from AllRecipes\r
INGREDIENTS\r
3¾ cups white sugar (must be white granulated sugar)\r
1½ cups light corn syrup\r
1 cup water\r
1 tablespoon lemon, or other flavored\r
extr-( make sure that you use a non colored extr or it will tint the finished product)\r
blue food coloring (I used about 10 drops of McCormick food coloring)\r
\r
INSTRUCTIONS\r
In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.\r
Remove from heat and stir in flavored extr and food coloring, if desired. Pour onto a greased cookie sheet. Let cool, and break into large pieces that resemble broken ice. Store in an airtight container.\r
\r
Update:\r
Other names for/types of corn syrup:\r
* Maize syrup\r
* Glucose syrup\r
* Glucose/fructose syrup\r
* Tapioca syrup\r
* Dahlia syrup\r
* Fruit fructose\r
* Crystalline fructose
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TV