What a cool looking creation! Sugar glass is so versatile and once you know this easy, impressive (but totally cheap!) technique you’ll find all kinds of ways to use it.
Sugar glass is a simple mixture of sugar, water and corn syrup used to decorate desserts. It’s inexpensive and easy to prepare, and makes the perfect creepy cupcake topper or petrifying party favor for your spook-tacular Halloween bash.
This technique can also be used for many other applications that have nothing whatsoever to do with glass shards dripping with blood, I promise.
Keep in mind this recipe is coming from a gal who can’t even watch commercials for horror films, so I’m not usually into scary cake. But this is candy with cake and frosting so that makes it okay, right?
Sugar glass has had a surge in popularity in the last few years with the well-loved Disney film ‘Frozen”. People make blue tinted, peppermint flavored glass candy made to look like ice for their themed parties. See? No blood.
We’re basically making hard candy, just like Grandma used to make. This same technique makes lollipops, sea glass or stained glass candies and can be flavored and colored any direction your creativity takes you.
Sugar Glass
What You’ll Need:
- 1 ½ cups sugar
- 1 cup water
- ½ cup light corn syrup
- ½ teaspoon vanilla or peppermint extract, or another flavoring – optional
Here’s How:
- In a high-sided saucepan over medium heat, bring sugar, water and corn syrup to a boil, stirring the mixture until sugar dissolves. Attach a candy thermometer to the side of the pan, making sure that the tip is submerged but does not touch the bottom of the pan. Don’t stir the mixture again once the sugar is dissolved.
- Wait for the candy thermometer to reach 290°F to 300°F which is the hard crack stage of candy making. This will take some time, so prepare to be patient. If you crank the heat the mixture will turn a darker shade of amber. It’s up to you.
- If you don’t have a candy thermometer, cook until mixture turns pale gold. Test it by dipping a spoon in the syrup. Wait until it cools then carefully touch the candy on the spoon. If it’s sticky, you’re not there yet! It should be hard, like glass.
- But you really should have a candy thermometer, they double as a deep fry thermometer and are essential for all kinds or recipes – click here – Wilton Candy Thermometer Be very careful as the heated sugar mixture is extremely hot and will stick to skin if spilled. Always use hand protection when dealing with heated sugar syrup.
- Remove from heat, add flavoring if using, and immediately pour syrup onto rimmed baking sheet. Working quickly, tilt (the HOT) pan to spread candy to edges to make a very thin layer. Let cool at room temperature to harden.
- Twist pan to release and break the candy using a metal spoon, or other object, in order for it to resemble broken glass.
- Place a shard or two of sugar glass in the center of each cupcake. For added effect, drizzle or pipe red tinted preserves where candy glass has entered the cupcake.
If you’re in need of a delectably moist 2 ingredient pumpkin cupcake try this! – The Easiest 2 Ingredient Pumpkin Muffins. Ever.
Diva Tip – Do not attempt to speed up the hardening process by placing the candy glass in the freezer or refrigerator. This could cause it to shatter suddenly, sending pieces of the hardened “glass” flying.
Please note – This sugar glass can have sharp edges when you break it. I’ve never had any issues with it cutting people but I have read other people reporting problems. So you should be cautious. Supervise small children. You can file sharp edges with a fine grater. Or break them off and eat them, like I do.
Clear VS. Amber: Lots of variables contribute to amber colored glass, including how quickly you heat the mixture, how long you allow the sugars to caramelize and even the minerals in hard water.
The easiest way to insure clear glass is to use Isomalt which is an edible sugar substitute, a type of sugar alcohol, available at bakery specialty stores and craft stores but is much less expensive online – Look Here: Lorann Oils Isomalt (granular), 16 ounces
Personally, I think the amber sugar glass is delightfully disturbing. Now, go wreak havoc with your new favorite recipe! Enjoy!
SUGAR GLASS
Equipment
- Candy Thermometer
Ingredients
- 1 ½ cups sugar
- 1 cup water
- ½ cup light corn syrup
- ½ teaspoon vanilla or peppermint extract or another flavoring - optional
Instructions
- In a high-sided saucepan over medium heat, bring sugar, water and corn syrup to a boil, stirring the mixture until sugar dissolves.
- Attach a candy thermometer to the side of the pan, making sure that the tip is submerged but does not touch the bottom of the pan. Don't stir the mixture again once the sugar is dissolved.
- Wait for the candy thermometer to reach 290°F to 300°F which is the hard crack stage of candy making. This will take some time, so prepare to be patient. If you crank the heat the mixture will turn a darker shade of amber. It’s up to you.
- If you don’t have a candy thermometer, cook until mixture turns pale gold. Test it by dipping a spoon in the syrup. Wait until it cools then carefully touch the candy on the spoon. If it’s sticky, you’re not there yet! It should be hard, like glass.
- Be very careful as the heated sugar mixture is extremely hot and will stick like lava to skin if spilled. Always use hand protection when dealing with heated sugar syrup.
- Remove from heat, add flavoring if using, and immediately pour syrup onto rimmed baking sheet. Working quickly, tilt (the HOT) pan to spread candy to edges to make a very thin layer.
- Let cool at room temperature to harden. Depending on temperature and humidity, this could take up to an hour.
- Twist pan to release and break the candy. Use a metal spoon, or other object, in order for it to resemble broken glass.
- Place a shard or two of sugar glass in the center of each cupcake. For added effect, drizzle or pipe red tinted preserves where candy glass has entered the cupcake.
Notes
You may also like: Slithericious Snake
Lorann Oils Isomalt (granular), 16 ounces