Edible Sugar Glass

Equipment

1 1 - Edible Sugar Glass
Picture by Chicaandjo.com, Edible Glass Castle
  • Bowl
  • Pot or deep skillet
  • Wooden or Silicone spoon
  • sheet pan
  • kitchen spray or a silicone mat
  • Candy Thermometer

Ingredients

  • 2 cups white granulated sugar 450g
  • 1 cup of corn syrup Karo syrup (300g)
  • 1/2 to 1 cup water 125 to 250ml
  • pinch of cream of tartar optional

Instructions

  • Prepare a sheet pan with a silicone mat or spray it lightly with cooking spray.
  • Add the water, sugar, corn syrup, and cream of tartar into your pot or skillet
  • Add the pot to the stovetop. Set the heat to medium-low and heat up the mixture. Gently stir until the sugar mixture starts to boil. After it boils you can stop stirring.
  • Allow the sugar syrup to reach 290 to 300 F (hard crack stage) (145 to 150 C). If you aren’t using a candy thermometer right when it starts to turn yellow it is ready to go. You can also check it by dropping a spoonful into a bowl with ice-cold water. It will harder up instantly and then you can check out brittle it is. If it breaks easy it is ready to go.
  • Pour the hot sugar syrup onto your prepared pan or use a spoon and spoon it into your silicone molds. You will need to work fairly quickly because it thickens and hardens up fairly quickly.
  • Allow it to cool for an hour or two. Then you can smash it! Have fun! 🙂
  • ***Be careful when preparing the recipe the sugar gets extremely hot and will burn you. If you are a young person please have adult supervision.

Recipe by inthekitchenwithmatt.com