How to make sugar glass

Video: How to Make Sugar Glass | Easy Edible Glass Recipe

Content

Method 2 of 3: Making Sea Sugar Glass
Method 3 of 3: Applying Sugar Glass
Tips
Warnings
What do you need

1 Spray pastry spray onto a baking sheet. The edges of the baking sheet must be raised, otherwise the sugar will spill out. If you don't have a spray, line the baking sheet with foil or parchment paper.

2 Add sugar, water, light corn syrup, and tartar sauce to a saucepan. Place the pot on the stove. You should only use light corn syrup or the glass will be too dark.

3 Bring ingredients to a simmer over medium heat, stirring constantly. Do not heat the mixture too quickly, or the sugar will caramelize. After the mixture boils, its color will begin to change from cloudy to transparent. Stir the mixture constantly, otherwise it will stick to the pot.

It is much easier to lift the mixture from the bottom with a silicone spatula than with a wooden or metal spatula.

4 Attach a pastry thermometer to the inside wall of the pot. You can find a thermometer at a bakery store or other hardware store. You will need it to determine the exact temperature of your mixture.

If your thermometer does not have a clip, you should simply tie it to the handle of the pot.

5 Heat mixture to 148.89 ° C and then remove from heat. Your mixture should reach a temperature of 148.89 ° C. This stage is known as the "solidification stage". The mixture that has not reached the required temperature will not solidify to the required consistency. This mixture will be sticky no matter how long you refrigerate it. It will take about an hour for the mixture to reach the desired temperature.

The temperature will stop rising momentarily somewhere between 98.89 ° C and 115.56 ° C. This is due to the evaporation effect of the water. After the water has evaporated, the temperature will start to rise again.
Maintain the temperature between 148.89 and 154.45 ° C. Do not let the temperature rise to 160 ° C, otherwise the sugar will begin to caramelize and turn brown.
If you don't have a cooking thermometer, test the candy mixture by pouring a small amount into a glass of cold water. The glass has reached the "brittle" phase if it solidifies as a filament.

6 Pour the hot candy mixture slowly onto a baking sheet. This will minimize the risk of blistering. A thick layer of the mixture will slowly spread over the entire area of the baking sheet.

7 Place the baking sheet on a flat surface and allow the mixture to harden. This will help distribute the mixture evenly so that the glass is smooth. Leave the mixture on for about an hour.

Do not stir the mixture for an hour. After 45 minutes, the mixture will feel firm to the touch, but you should wait a little longer.

8 Remove the frozen glass from the baking sheet. When using a baking spray, you just need to turn the baking sheet upside down over the table. The glass will just fall out. If you used foil or parchment paper, you will need to remove it along with the glass. Then just remove the paper or foil. If the glass adheres firmly, try the following:

Take a knife and heat it in hot water.
Trim the edges where the glass and paper meet.
Use a knife to gently pry up the glass.
Turn the baking sheet upside down and then slowly lift it away from the sugar glass in your hand.

Method 2 of 3: Making Sea Sugar Glass

1 Cover the baking sheet with baking spray. The baking sheet must have high sides, otherwise the melted sugar mixture will pour out. If you cannot use baking spray, cover the baking sheet with foil or parchment paper.
- Sea sugar glass is different from regular sugar glass. It is more opaque, like real sea glass.
2 Combine sugar, water, and light corn syrup in a saucepan. Place the pot on the stove and stir the contents. Using a silicone spatula will make it easier to lift the mixture from the bottom of the pot.
3 Stir the mixture over medium heat until the sugar is completely dissolved. Remember to stir the mixture frequently to avoid burning.
4 Bring ingredients to a simmer over medium heat. Do not heat the mixture too much, or the mixture will boil too quickly and the sugar will begin to caramelize. As the mixture boils, foam bubbles will begin to form on its surface.
5 Attach a pastry thermometer to the inside wall of the pot. You will need it to determine the exact temperature of the mixture. You can find a thermometer at a bakery store, hardware store, or supermarket.
- If your thermometer doesn't have a clip, simply tie it to the handle of the pot so it doesn't fall into the mixture.
6 Heat and stir the mixture until it reaches a temperature of 148.89 ° C. It is very important. The mixture that has not reached the required temperature will not solidify to the required consistency. This will keep your mixture soft and sticky no matter how long you give it to harden or cool. Glass solidification takes about an hour.
- Do not let the temperature rise to 160 ° C, otherwise the sugar will begin to caramelize and turn brown.
- If you don't have a cooking thermometer, test the candy mixture by pouring a small amount into a glass of cold water. Glass has reached the "brittle" phase if it solidifies as a filament.
7 Remove the pan from heat, add color and one teaspoon of caramel-flavored flavor. You only need a few drops of food coloring. The more drops of dye you add, the richer the final color will be. You can use any color you like, however blue and green are closest to the nautical theme. You can leave the glass transparent; it will become even whiter the moment you add powdered sugar to it. Use only one flavor and color for one sugar glass.
- Consider using a color-related flavoring agent. For example, you can use blueberry flavor with blue color, mint flavor with green color, and vanilla flavor with white color.
- You can buy food coloring and flavoring from a bakery or craft store. You can also find it at a bakeware shop.
8 To combine the ingredients correctly, you should stir the mixture for two minutes. You should get a uniform color without streaks or any streaks. The candy will be translucent, which is normal. Subsequently, you will make it more cloudy.
9 Pour the mixture onto a baking sheet and allow to harden. Try to cover the entire surface of the baking sheet. You will end up with a thick and thick candy layer. The mixture will take about an hour to harden.
10 Break the candy into pieces. Wrap the candy in a towel or soft cloth. Then use a hammer to break it into small pieces. Hit the candy with a hammer in several places.
11 Sprinkle or rub the candies with powdered sugar. The powder will give the matte color that is inherent in the color of real sea glass. You can also put the powder in a plastic container, put the candy in there, and just shake it.

Method 3 of 3: Applying Sugar Glass

1 Use blue or frosted glass for a winter themed party. Make some sea sugar glass, but don't powder it. Add color to it, but leave it transparent
2 Use red, orange, and yellow sugar glass flames to decorate cupcakes and brownies. Make some sea sugar glass, but don't powder it. Add color to it, but keep it transparent. Try making the yellow shards larger and the red ones smaller. Cover the cupcake with some icing and then stick the shards into it.
- You should separate production batches of different colors of candy.
3 Serve sea sugar shards on cracker chunks and a handful of brown sugar to simulate the beach. You can even add some white chocolate seashells.
- If you can't use crackers, you can replace them with any delicate cookie, such as ginger, flavored, honey, or cinnamon biscuits.
4 Use clear glass and red frosting to decorate creepy cupcakes. Cover the muffins with white icing and insert a few shards into the cupcakes. Place some red gel glaze on the top edge of the glass.
- This option is perfect for Halloween.
5 Use sugar glass in your gingerbread house windows. Place the walls of your gingerbread house on a piece of parchment paper. Pour the melted glass mixture into the window openings. Wait for the mixture to harden. Gently lift the wall of the house. There are now glasses in the window openings.
- Use icing to paint the frame around the window. You can also use glaze to draw a # or + view grid on the windows.
- To create stained glass: Use glaze to glue the shards of different colors to the back of the window opening.
- If your gingerbread house has no window openings: Place square cookie cutters on parchment paper. Fill them with melted glass mixture. Wait an hour for the mixture to harden and remove the resulting glass from the mold. Use icing to glue the square panes to the walls of the house.
6 Make stained glass for your cake. Make multiple batches of sugar glass in different colors. Break it into pieces with a hammer. Cover the cake with some icing and then place the shards on top of the icing.
7 Pre-pack the shards before the big party starts. Find some clean cellophane bags that match your party theme. Throw a few shards of glass at each. Tie up the bags.
- White and blue shards are perfect for a winter theme. In the same way, you can put tiny sugar snowflakes in the bag.
- Sea sugar shards are perfect for a beach theme. Add some chocolate shells to the bag.

Tips

If you can't find the flavors you're looking for, then natural extracts of vanilla, mint or lemon are fine. You can use more than 1 teaspoon of this substitute as the extracts have a less intense aroma.
Store shards in an airtight container or they will become sticky.
If you want a thicker glass, you should use a smaller baking sheet during production. Conversely, a large baking sheet should be used to obtain thin glass.
Use brown sugar for brown glass.
To remove any remaining mixture from the bottom of the pot, heat water in it, which will dilute the mixture. After that, wash the pot thoroughly.
Don't be discouraged if your sugar glass turns golden or brown. It will take a little experience to get clear glass and a clear understanding of the time to remove the mixture from the fire.
After the mixture has thickened, use a toothpick to remove any bubbles that have formed.
Buff the sharp edges with a soft cloth. Rough handling can cause injury on the sharp edges of the candy. You will have to do this if the candy is for small children.
The larger the baking sheet you use, the thinner the glass will end up. Conversely, the smaller the baking sheet, the thicker the glass.

Warnings

Be careful when pouring the mixture. It is very hot and you could burn yourself. It is best to use mittens when doing this.
Sugar glass has very sharp edges. It is not recommended to give it to young children.
Do not leave the sugar glass in a humid room and avoid direct sunlight. The glass may melt and become sticky.
Maintain the temperature between 148.89 ° C and 154.45 ° C. Do not let the temperature rise to 160 ° C, otherwise the sugar will begin to caramelize and turn brown.
Leave the thermometer in the pot until the mixture starts to boil. If you do this too early, the sugar crystals will end up on the thermometer and will be very difficult to clean.