Edible Sugar Glass
Equipment
- 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