Guest Post: How To Make Homemade Sugar Decorations by Nellie Cakes — Jessie Unicorn Moore
Nota Bene: This is a guest post from Nellie Cakes, a blog written by Nell, a mother who taught herself how to bake so that her daughter could have cupcakes that were far cooler than anybody else’s for her school’s birthday celebrations. I had planned to write about how to create your own sanding sugar, which is interesting in and of itself, but as I was coloring the sugar for the photographs I was going to upload, I got inspired and decided to make some homemade sugar decorations as well. I hope you enjoy them!
The cupcake is made entirely of chocolate, the icing is made entirely of Swiss Meringue buttercream, and the flower is entirely made of sugar.
A cake with sugar stars and an owl has also been decorated by me.
I’m not going to play games with you on this one.
- If something like this happens, I will not be held liable!
- If you are unable to place some sugar in a container, disregard the remainder of this post.
- I chose pink for the flowers, but you may use whatever color you’d like if you like.
- I suppose it all depends on the cookie cutters you have available.
- In any case, it should now appear as follows: Start with a few drops because it’s more difficult to lighten sugar than it is to darken it, so start with a little amount.
- However, I must warn you that your colored sugar will not look anything like the commercially available variety.
- This thing will be a bit less dazzling, but it will still be quite beautiful.
Unlike homemade crystals, store-bought crystals are larger in size, which makes it more difficult to cut through with a cookie cutter.
Even better, you might want to place the container in a zip lock bag just to be on the safe side.
Really go crazy with it!
You must also modify the direction in which you shake on a regular basis as well.
Is your arm starting to feel fatigued?
If your work looks like this, you are not finished.
When it’s all said and done, it’ll look somewhat like this: But it’s less dripping wet.
Oh, isn’t that lovely?
Now that you have your lovely sugar, it’s time to put it all together with some embellishments.
Pour half a teaspoon of water into the container for every cup of sugar that you dyed with food coloring.
All of the same principles apply in this situation.
When you’re finished, the surface should feel like wet sand.
If it retains its form, you’re in good condition.
Once you have some wet sugar, spread a large sheet of wax paper out on a work surface and sprinkle some of the sugar on top.
If it’s a little thicker, that’s OK, too.
Take your cookie cutter and push it into the sugar as if you were cutting out cookies, but don’t take it out again!
Once you’ve made as many as you’ll need, go ahead and build a couple more.
I’m sure you all know what a line of them will look like, but here’s a photo of what they’ll look like in person.
I added some leaves and yellow dots to the centers of the flowers, but the blooms are very lovely without any of that embellishment.
Their strength will increase the longer they remain undisturbed in their original location.
I bet if you don’t wind up shattering a couple of them like I did, you could use them as sugar cubes for a little girl’s tea party or a baby shower instead.
I once produced much too much blue sugar, and my husband was obliged to use it in his coffee as a result of my overindulgence.
That should never be the appearance of coffee.
The sides should not be squished out!) and attached them on the flowers as follows: To finish it off, I put in a couple of the leaves and voila!
That they appear both homemade and perfectly executed is appealing to me.
Wishing you the best of luck! If you do decide to make any, please share images with me! You may send them to me through email here (and I’ll most likely post them as well)! Have a wonderful day decorating, and I wish you the best of luck with the ant infestation.
How to Make Edible Christmas Hard Sugar Cake Decorations
Image courtesy of Jupiterimages/Polka Dot/Getty Images There are several methods to adorn a cake, but hard sugar embellishments are both simple to apply and aesthetically pleasing, not to mention delicious to eat. Because these decorations require just a few simple materials and are quite safe to manufacture, children of nearly any age may take part in the process of creating sugar decorations with their parents. As a result, making hard sugar decorations for Christmas may be a fun family pastime over the holiday season.
Making hard sugar embellishments for cakes does not necessitate the use of any special equipment. Simply combine granulated sugar with enough water to form a dough that can be packed or clumped together and molded. A sand-like texture should be there, as though you were building a fortress out of the material. Extra-fine or superfine granulated sugar should be used if you wish to be able to create intricately detailed embellishments. It is possible to paint the sugar with a few drops of food coloring to match any theme or event.
It is possible to add a little amount of meringue powder to the recipe to give your decorations more strength, or you may bake the decorations at 200 degrees Fahrenheit to help them dry quicker.
Using a piece of wax paper or parchment paper, spread out your basic sugar and water mixture. You can smooth it out with your fingers or a flat object to make it into a sheet of uniform thickness. To make flat shapes out of the mixture, press a cookie cutter into it. Set aside for at least an hour to allow the shapes to dry completely and become hard enough to handle before decorating them. Use cookie cutters in Christmas-appropriate shapes, such as gingerbread men, Christmas trees, ornaments, snowflakes, or stars, to transform this recipe into something suitable for the holiday season.
If you want 3-Dl forms, press the sugar mixture into candy or chocolate molds until they are securely packed. To release the formed sugar, just turn the mold over and tap it on the counter. Once again, the sugar must be allowed to dry and set before it can be used to adorn a cake or other baked good. Choose from a variety of forms, such as trees or snowflakes. If you are unable to get a mold that is expressly “Christmas-themed,” consider utilizing basic circular molds instead. If you want to make the candies seem more like ornaments, you may use more than one color of sugar in the same mold and adorn them as such.
Hard sugar decorations and frosting can be used in conjunction with each other. In order to adhere the decorations to the cake, put a thin layer of icing over the backs of the forms and push firmly into place using a pastry brush. You may also use the icing to adorn the sweets; for example, if you have green sugar trees, you can use colorful icing dots to create “ornaments” for them.
The use of royal icing, which hardens as it dries, is a wonderful option for this. As an alternative to decorating cookies, this might be a fun project for youngsters to do.
How to make Edible Gum Paste for Cake Decorating
Because of its numerous applications, a Gumpaste recipe is a must-have recipe for any cake decorator’s recipe collection. It is possible to use this edible gum paste recipe to produce cake toppers and other cake elements that may be eaten because it does not contain egg whites but rather meringue powder. It’s something I use all the time for kids’ cakes. The steps to produce immediate baby booties, the steps to make baby shoe cake toppers, and the steps to make baby booties cake toppers are all included.
What is the difference between gumpaste and fondant?
- Fondant is used to cover the surface of a cake. We like fondant that is lovely and soft so that we can form it around the cake with ease, as well as so that it is pleasant on the palate when we eat the cake. Gum paste, in contrast to fondant, is similar in appearance but contains edible gums. This edible gum contributes to the toughness of the paste, which can even dry rock hard. The objective of gum paste is to be used in the creation of decorations that can maintain their shape over time. For example, the spikes on this Frozen-themed cake are created with gum paste since it is strong and can retain its shape
- If you wanted to make these spikes out of fondant, you would not be able to since fondant does not dry as firm as this. Gum paste can also be used to create sugar flowers, sugar figurines, and other decorations for cakes. Making fondant stronger and stiffer by incorporating CMC into it is a good idea. However, gum paste flowers are still the most effective.
Recipe for edible gum paste for sugar flowers – how to create gum paste for sugar flowers
I have two recipes for gumpaste, Why?
The recipe for edible gum paste used in sugar flowers may be found here.
Which gumpaste recipe should I use?
Meringue powder can be pricey and difficult to come by in some areas. When making gum paste for something that will not be eaten, such as sugar flowers, it is best to use a recipe that contains raw egg whites rather than cooked. If you require edible gumpaste that can be eaten, this meringue powder-based gumpaste is a good choice for you.
What gumpaste should I use for hot humid weather conditions?
It is recommended that you use the first gumpaste recipe produced with egg whites if you live in hot and humid weather. This edible gumpaste for cake decorating would also be suitable for other cake projects if you live in hot and humid weather. These projects dry more quickly and remain more rigid due to the inclusion of egg whites in both of them. Recipe for Edible Gum Paste by Veena Azmanov – Instructions on how to create the gumpaste recipe
Ingredients and substitutes
- It is recommended that you use the first gumpaste recipe produced with egg whites if you live in hot and humid weather. This edible gumpaste for cake decorating would also be appropriate for other cake projects if you live in hot and humid weather. These crafts are made harder and more dry because to the inclusion of egg whites. The recipe for edible gum paste by Veena Azmanov includes step-by-step instructions on how to produce the recipe.
How to create easy baby booties in minutes, How to make baby shoe cake toppers, baby booties, and other baby-themed decorations. Cake Toppers in the Shape of Baby Shoes Make any baby shower or birthday cake extra charming by including these adorable quick baby shoes or baby booties in the mix. There is no need to purchase cutters or print templates, nor is there a need to wait for them to dry. Simply prepare them and arrange them on the cake. Making last-minute baby shower cakes is now a piece of cake.
Step by step instructions (pin)
- Mixing the dry ingredients: Place 2 cups powdered sugar, Tylos / CMC, cream of tartar, and meringue powder in a mixing basin and thoroughly combine. Wet ingredients- After that, add 3 tablespoons of warm water to the light corn syrup and completely combine. Combine the wet and dry ingredients in a large mixing bowl and mix thoroughly for at least 2 minutes. If required, add a small amount of water. To avoid over-wetting the powdered sugar, avoid adding excessive amounts of water
- The mixture should become sticky, which is exactly what we are aiming for. If additional water is required, add a few teaspoons. The meringue powder in the confectioners’ sugar will make it sticky, comparable to egg white, which is exactly what we want otherwise the gumpaste would crumble and become difficult to deal with. After that, stir in the remaining powdered sugar. Continue to knead the dough well. If additional water is not required, stop adding it. Using your hands, make a ball of dough. Next, massage in the vegetable shortening until you have a smooth and malleable dough. Tip: I separate my gum paste into 250 gram parts and keep them separately in a sealed container. Thus, I only use one piece of the dough every batch. It is best to let the dough rest in your refrigerator for a couple of hours before using it. It will get significantly firmer. Observe the following guidelines: Always store gumpaste tightly wrapped, first in plastic wrap, then in a ziplock bag
- Label the container and preserve it in a sealed box so you can tell when it was created.
Gum paste, like fondant, should have a lengthy shelf life provided it is maintained under correct conditions. When properly sealed, this gum paste can be stored at room temperature for approximately one month. You may store it in the refrigerator for up to three months, or you can freeze it for up to six months. Remember to bring it to room temperature before using it. As a cake decorator, I go through my supplies quite quickly. I never leave my gumpaste or fondant out at room temperature for an extended period of time, especially in the summer when the temperature might reach 40 degrees Celsius.
I measure out my gum paste and take one or two portions out of the fridge at a time, and it is generally gone within a day or two.
It can still be put to good use. All you have to do is heat it for 5 seconds in the microwave and then knead it pretty thoroughly with some vegetable shortening. Once it has become soft and flexible, it is ready to be re-used.
My gumpaste is too soft?
If your freshly made gumpaste appears to be too soft, avoid adding too much powdered sugar and allow it to rest for a few hours before using it.
If it’s still a little soft after resting, you may add additional powdered sugar until it’s more malleable again. If the gumpaste becomes too soft as a result of excessive kneading, again, simply allow it to rest for a few hours and it will firm back up.
Can I put gumpaste in the fridge?
Unfortunately, gumpaste does not tolerate being kept in the refrigerator. Because the gum has a tendency to break down, when you take it out of the fridge, the condensation will cause the gumpaste flowers or gum paste crafts to get melted.
Frequently asked questions
Is gumpaste something you can eat? Yes, all of the materials used in gumpaste, including the gums such as CMC, tylose, and gum tragacanth, are completely edible. Despite this, it is not particularly tasty, especially when it becomes hard. If you’re going to utilize egg whites directly on a cake, make sure you use pasteurized egg whites. Alternatively, you may make my edible gum paste for cake decorating recipe. Is it possible to substitute fondant for gumpaste? Yes, for a variety of reasons. Many cake decorating projects can be completed without the use of gumpaste or fondant.
- Cake toppers and other free-standing cake cutouts can be made with this technique.
- You can, however because the fondant with CMC does not roll thin, you will not be able to create lifelike flowers and the fondant will take much longer to dry.
- When it is hot and humid, it absorbs moisture and so remains considerably softer.
- Put the goods in the oven to bake.
- The direct heat from the oven light performs an excellent job of drying gumpaste in a short period of time.
- Using edible gel food colors or edible powdered food colors is a good idea.
- How long does it take for the gumpaste to dry out completely?
- When crafting sugar flowers, individual petals may be completed in a few of hours, however a larger item may take a few days or longer.
How to make a quick modeling paste
Adding CMC or Tylose to your fondant would be the quickest and most straightforward method of creating a quick modeling paste if you live in a warm climate. With 250 grams of fondant, a teaspoon of CMC works perfectly. Cake toppers, such as animals and this Birdhouse cake, may be made with just a few basic ingredients and modeling paste. Character Modeling Paste for Use on Cupcakes THIS RECIPE SHOULD BE SAVED ON PINTEREST FOR LATER. HAVE YOU TRYED MY RECIPE? Please send it to me so that I may see it.
If you would like to share a picture of your work with me, please upload it herebelow my image on this board. Additionally, a collection of my tutorials and recipes can be found onPinterest here. What is the best way to make homemade gumpaste edible? Homemade Gumpaste Recipe.
Edible gums such as Tylose or CMC are used in the preparation of sugar flowers, which is a special sugar dough known as gumpaste recipe. These harden the petals, allowing us to roll the paste very thinly, resulting in beautiful sugar flowers that are realistic in appearance. The process of creating your own gum paste recipe at home is straightforward, easy, and stress-free, and I have provided you with two recipes that will be the solution to all of your cake decorating and gumpaste flower needs.
- 450 grams powdered sugar
- 2 tablespoons Tylos / CMC
- 1 tablespoon Meringue powder
- 12 teaspoon cream of tartar
- 2 tablespoons light corn syrup
- 12 teaspoon Vanilla Extract (or Almond)
- 3 tablespoons water (warm, up to 5 tablespoons)
- 1 tablespoon vegetable shortening
- 450 grams powdered sugar
Veena Azmanov has a Pinterest account.
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- Always keep gumpaste wrapped in plastic – only take what you need and store the remainder in a sealed container away from the elements. Use vegetable shortening to work the dough and make it flexible before rolling it out. This will prevent cracks from forming during the rolling process
- Keep the shortening to a minimum, since using too much will result in the gumpaste being too rubbery (stretchy yet stiff), and you will not be able to roll it out very thin. Gumpaste dries quickly – Avoid mixing too much cornflour into your gum paste when rolling it
- This will cause it to become brittle. Allow it to dry – when drying gum paste, do not touch it too often
- Instead, wait for it to dry completely and then switch sides to speed up the drying process. Excess powdered sugar – Delicate flowers and figures can be broken if they are handled too roughly or if the paste contains an excessive amount of powdered sugar. Work in tiny batches – When coloring gum pastes, use little amounts of gel paste applied with a toothpick to get the desired hue. In the winter, gumpaste can get excessively stiff
- Start it in the microwave for 5 seconds to loosen it up so you don’t have to work too hard kneading it. It is important not to overheat gumpaste in the microwave (5 seconds is a long time)
- During humid circumstances, it is ideal to dry gumpaste products in the oven when the oven is switched off but the light is turned on
- Using confectioners glaze to coat the flowers can help to prevent gumpaste from absorbing too much moisture during rainy or humid weather.
calorie count:2 kcal There are no carbohydrate calories in this recipe. 0 g of protein 0 g of fat The amount of saturated fat in this recipe is 0 g. The amount of cholesterol in this recipe is 0 mg. Sodium: 0 milligrams Potassium: 0 milligrams 0 g of sugar Iron: 0 milligrams Calculations for dietary information and metric conversion are performed automatically. I cannot guarantee the veracity of the information. If this information is important to you, you should double-check it with your trusted nutrition calculator.
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How To Make Sugar Decorations – HowToCookThat : Cakes, Dessert &.
1 1/2 cups sugar for the caramel a quarter cup of water sugar substitute (glucose or corn syrup), 1 tbsp In a small saucepan, combine the sugar, water, and glucose syrup. Stir constantly over high heat until the liquid is boiling and the sugar has completely dissolved. Using a damp pastry brush, wipe down the edges of the pan and let it to boil, unstirred, over high heat until it is brown. Remove the pan from the heat and use the sugar to decorate the cake.
Using a clean wooden spoon, lightly oil the handle. Allow the caramel to cool a little and begin to thicken before serving. When you can pull a spoon out of the pan and a long strand of sugar follows it, like mozzarella cheese on a pizza, you will know it is cold enough. Spiral the sugar strand around the spoon to form a spiral shape – it will solidify and become brittle very fast if not handled carefully. Remove the spoon from the bowl and set it on top of your dessert. These may be kept in an airtight container on nonstick baking paper for up to a day or two after baking.
Sugar Lace Decorations
Heat-resistant silicone molds are ideal for creating sugar embellishments since they are easy to work with. Use the caramel as soon as possible while it is still hot, thin, and runny. Pour a tiny quantity of caramel into the lace mold and slide a spatula across the top of the mold at an angle to remove all but the caramel that has gotten stuck in the crevices of the lace. Repeat with the remaining caramel. Allow it to cool and set for approximately 10 minutes before flipping it over onto baking paper and peeling back the mold.
Insert a skewer into one of the hazelnuts, or any other nut of your choice. Set up a place where you can hang the skewers, such as the open door of an above cabinet with clamps. Place baking paper on the bench beneath you to prevent a sticky mess from occurring. Dip the nut into the slightly cooled caramel, making sure that it is completely covered in the caramel all around.
Allow the caramel to drip down the skewer by suspending it above the pan. In less than 10 minutes, the spikes will be ready to be broken off to the desired length, removed from the skewer and placed on top of your dessert.
Isomalt is used to make cellophane. Heat some isomalt chips in a pan until they completely dissolve and become liquid. Allow for a brief cooling period. Warning: There is still a lot of heat present, so proceed with caution. Lift the isomalt with a round cookie cutter, tilting it to one side, so that you end up with a layer of isomalt on one side that looks like bubble mixture ready to be blown out. Use a hairdryer on low speed from a distance to blast the isomalt through the cookie cutter to create cellophane just after it is formed.
Caramel is used in the production of cellophane.
It should drip off the sides only and not come together in the centre if it is too hot; if it drips only off the edges and does not come together in the middle, it is too hot; put it back in the caramel and try again in another 10 seconds Once it has begun to drop down and meet itself in the center, raise the height of the container to enable the bottom to cool a little.
Demonstration may be seen in the video below.
This is something I’ve never done before, and I’m certainly not an expert. The caramel flavor was the only one I tried, although according to most sources, isomalt would have been a better choice. Pour some of the caramel (or isomalt) onto a piece of nonstick baking paper, or a silpat if you have one, and spread it out evenly. Wearing silicone gloves will keep your hands safe. Fold the silpat in half, pressing the edges of the caramel into the center, while attempting to maintain an uniform heat throughout.
- To make it opaque, stretch and fold it; if you want it clear, skip this step and go on to the next.
- (See illustration.) Increase the octane.
- You may use your hand to hold any edges that are becoming too thin, which will force the air across to the other side.
- Moreover, it appears to be able to do so without using a pump — for cleanliness considerations, it is just necessary for the person who will be consuming the food to also be the one who will be blowing it up.
The last year has been a whirlwind of preparations for my first cookbook, which included planning, writing, and supervising the photos and layout. Lots of my favorite dessert recipes may be found in there, including chapters on pastries, ice cream, delicious cakes, creative desserts (including chocolate), and a chapter on chocolate desserts (of course). Each chapter begins with an introduction that explains the food science that you’ll need to understand in order to be successful every time.
Booksellers from where you can obtain your own own copy include: All of the recipe quantities in the book are given in grams, ounces, and cup measurements, respectively.
Try This Super Simple, Super Sweet Bubble Sugar Candy
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 15g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Bubble sugar is a simple decoration that may be manufactured from cooked sugar and used to dress up cakes, cupcakes, and pastries to make them seem gorgeous. Color and flavour may be added to this lovely lace adornment to make it complement your sweets perfectly. Keep reading for a step-by-step guide on how to manufacture bubble sugar, complete with graphics! If you are concerned about some of your visitors eating a little bit of alcohol, you may substitute clear alcohol-based extracts in place of the clear alcohol called for in the original recipe.
- 3/4 cup sugar (granulated)
- 1/2 cup water
- 1 1/2 teaspoons corn syrup
- 2 teaspoons rubbing alcohol
Prepare the Candy
- In a small saucepan, cook the sugar, water, and corn syrup over medium-high heat until the sugar is completely dissolved. In a large mixing bowl, whisk until the sugar is completely dissolved. Insert a candied thermometer and heat the candy to 315 degrees
Prepare the Bubble Sugar Tray
- Crumble up a piece of parchment paper between your hands, then smooth it out and lay it on a baking sheet with a lip. You should keep some of the wrinkles since a small amount of texture is required for the final outcome. Pour the alcohol or alcohol-based flavoring on the parchment sheet just before the sugar is completed boiling, then press it between your hands to spread the alcohol over the whole surface of the sheet
Pour the Bubble Sugar
- As soon as the sugar has reached the right temperature, turn off the heat and remove the candy thermometer
- If you wish to color your bubble sugar, you may do so now by adding a drop or two of food coloring. You may mix only a few strokes to create swirling bubble sugar, or you can stir until it is completely absorbed. Tip the baking sheet at an angle and gently pour the sugar syrup on top of it, allowing it to drip down the parchment paper. Repeat this process for the second baking sheet. The sugar will bubble up as a result of the alcohol. Once the sugar has been poured, let it to cool completely without being disturbed until it has completely set. Take care not to tear the paper from the back of the bubble sugar
- Instead, split it into little pieces to use as decoration
- The product can be stored for many days at room temperature in an airtight container. A low-humidity atmosphere is ideal for the production and storage of bubble sugar.
This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d recommend it. Amazing! It’s fantastic! Thank you for your feedback!
Edible Sugar Glass Recipe
DessertsClick here for the recipe
I promise you will have so much fun with this edible sugar glass recipe. It looks like glass, behaves like glass, but it is candy!
You’ve probably seen movies where a piece of glass is thrown over the head of a main character. It’s possible that it was a beer bottle or another type of bottle that had been shattered. Or perhaps you witnessed someone put a piece of glass in their mouth and begin chewing on it? There’s a good chance it was edible sugar glass. Breaking Bad, the television show, is a favorite of yours? That was made out of blue sugar glass or rock candy, I believe. It’s a lot of fun to create, and the recipe is simple.
You can also use it to create an edible stained glass window, which is kept together with royal icing.
You can do it if I can do it, so can you.
Step 1: Gather the ingredients and tools
To produce edible sugar glass, you just need a few common home materials to get started. There are no special ingredients required. You will require the following materials:
- White granulated sugar – Did you know that sugar is the primary component of sugar glass? Consider the following: Corn syrup – Liquid glucose, often known as corn syrup, is used to prevent the sugar from crystallizing anew. It will contribute to making it more stable. A mixture of water and cream of tartar (which is an optional component). However, it aids in the conversion of sugar into fructose and glucose. Food coloring – In order to get the color or colors you choose, you will require food coloring. There are many different kinds of flavored extracts that you may use
- Some examples include:
- Containers: bowl, pan (or deep skillet), wooden or silicone spoon, sheet pan (sprayed with cooking spray or silicone mat), candy thermometer (optional).
Step 2: How to make edible sugar glass
To begin, combine the water, sugar, corn syrup (liquid glucose), and cream of tartar in a large saucepan or deep skillet until the sugar is completely dissolved. Even if the sugar does not bubble to dangerous levels, it is always a good idea to have something deep enough to drink from. This amount can be accommodated in a medium-sized pot. However, I mostly utilized my dutch oven or a stainless steel skillet for most of my cooking.
Step 3: Prepping the pan
Next, prepare the pan in which you will pour the hot liquid sugar “syrup” after it has reached the proper temperature. I bake my cookies on a sheet pan coated with silicone mat. Alternatively, I gently coat the pan with nonstick cooking spray. Despite the fact that I adore my silicone mat, the side with the texture will be different. If you want to use something other than butter on your pan, shortening is a good option.
Step 4: Stirring and heating the sugar
Make a pan to put the boiling liquid sugar “syrup” in once it is done by lining it with parchment paper. My sheet pan is coated with silicone mat to make it easier to work with.
Alternatively, I gently coat the pan with nonstick cooking spray to prevent sticking. It will have some roughness on one side, which is something I really like about my silicone mat. If you want to use something other than butter on your pan, shortening is a good alternative.
Step 5: Remove the boiling sugar
Remove the boiling sugar from the fire after it has reached the desired temperature. Incorporate your food coloring as well as any flavoring extracts that you choose to utilize at this point. Make sure to thoroughly mix them in. Because the sugar cools and thickens quickly, you must act swiftly to prevent it from solidifying. WARNING: This sugar syrup is extremely hot and can burn your skin if it comes into contact with it. If you are a minor, please ensure that you are under the supervision of an adult while you do this.
Step 6: Pour and wait
After that, pour the heated sugar into the pan that you have prepared. Making a pane of glass that will break when someone strikes it or hits someone over the head with it is important, so pour it thinly if you want it to break. If it’s essential, spread it out. In addition, be certain that the pan is level. Then you’ll have to wait till it hardens. Most of the time, it takes an hour or two. Pouring the heated sugar into silicone molds is an optional step that can be completed. I built some sugar glass Lego guys, which were just fantastic!
Step 7: Check out your awesome edible sugar glass
Your edible sugar glass will be ready to use as soon as it has cooled completely. It has the appearance of glass, acts like glass, and smashes like glass, yet it is unmistakably sweet! Oh, and one more thing: it’s as sharp as a piece of glass! So proceed with caution. To break the glass, use a hammer or something similar.
Step 8: Breaking Bad blue edible sugar glass and others
Are there any Breaking Bad aficionados out there? Instead of using a candy thermometer, I removed this batch from the burner just as the color was beginning to emerge. The blue food coloring worked well in this situation. Isn’t this really stunning? For those who don’t want to tint your glass at all, they can leave it as is and obtain a lovely clear glass.
What if I burn my sugar can I still use it?
Yes! It is possible that you will go away and return to find that your sugar has progressed past the hard crack stage and is now burned and smelling like burnt sugar. You are still permitted to use it!
How do I store sugar glass?
If it comes in sheets, it is often better to utilize it within a few hours of receiving it. Because it has a proclivity to distort with the passage of time. Tossing the pieces into a ziplock bag and storing them in my pantry is standard procedure for me. They are, nonetheless, capable of sticking together.
How does sugar glass taste?
If you have ever had a jolly rancher, you will find that a sugar glass tastes fairly similar to one, depending on the flavoring that is utilized. It is really easy to chew and melts in your tongue. Anyone interested in making their own lollipops? Making and playing with edible sugar glasses is a lot of fun! Do you require a prop glass to break? Perhaps you’d like to create an edible stained-glass window for your home? Perhaps you’d want to use your silicone molds to create small glass candies to give to friends and family.
If I can do it for you, then you can do it for yourself.
Preparation time: 5 minutes Cooking Time: 35 minutes 1 hour of resting time Time allotted: 1hr40mins Dessert and candy are included in the course. Cuisine:American Keywords: brittle, simple, and movie Servings:12people Calories:145kcal Matt is in the kitchen with the author.
- In a bowl, combine the ingredients in a pot or deep skillet using a wooden or silicone spoon. On a sheet pan, spray with cooking spray or use a silicone mat to prevent sticking.
- 1 cup of corn syrup
- 2 cups of white granulated sugar (450g)
- Karo syrup (300g)
- 1/2 to 1 cup water (125 to 250ml)
- Sprinkle of cream of tartar (optional)
- Karo syrup 1 – 2 tablespoons of food coloring Apply the required amount until the desired color is achieved. 1 – 2 teaspoons of flavoring extracts
- Prepare a sheet pan by lining it with a silicone mat or gently spraying it with cooking spray
- In a large saucepan or skillet, combine the water, sugar, corn syrup, and cream of tartar
- Bring to a boil. Place the saucepan on the heat and bring it to a boil. Heat the mixture over a medium-low heat, stirring constantly. Gently whisk the sugar mixture until it comes to a gentle boil. After it begins to boil, you may stop stirring
- Let the sugar syrup to achieve a temperature of 290 to 300 degrees Fahrenheit (hard crack stage) (145 to 150 C). If you aren’t using a candy thermometer at the exact moment the candy begins to turn yellow, it is ready to be eaten. You may also verify it by putting a tablespoon into a bowl filled with ice-cold water and waiting for it to freeze. It will harden very immediately, and you can then determine how brittle it is. If it breaks easily, it’s ready to leave
- Otherwise, it’s not. Pour the heated sugar syrup into the pan you’ve prepared, or use a spoon to pour it into the silicone molds you’ve prepared. You will need to work fast since it thickens and hardens very rapidly
- Allow it to cool for an hour or two after you finish working on it. After that, you may stomp on it! Have a good time!
- *** When making the dish, be caution since the sugar becomes quite hot and may burn you if you are not cautious. If you are a young person, please be under the supervision of an adult.
Learn how to make a sugar glass with this simple edible glass recipe. The following nutritional information is based on 12 servings. In the event that you want to consume it rather than play with it. Do you think the recipe is good? Please rate it and leave a remark in the section below; I would much appreciate it. You may follow me on Instagram at @inthekitchenwithmatt if you make it. Join the newsletter as well so you don’t miss out on any of my new blogs or recipes in the future.
Here are a few other recipes you make like:
No-bake chocolate oatmeal cookies are a delicious treat. Fried Rice Chocolate Crinkle Cookies are a simple recipe that anybody can make.
Chef and food blogger with a passion for cooking, eating, being outside, and watching movies on YouTube and in the kitchen. Did you know I’ve written an electronic cookbook titled “All Things Chocolate: 30 of my favorite chocolate recipes.” Did you know that? Purchase a copy of the cookbook in my shop to help support the food blog and YouTube channel.:)
12 of the Prettiest (and Tastiest) Edible Cake Decorations
1/12 courtesy of fancysprinkles.com
Crazy Sprinkle Blends
1/12 fancysprinkles.com is a source of inspiration.
The marshmallow portion of Lucky Charms is preferable than the cereal portion, and we all know someone (well, it’s us) who feels the same way. The good news is that you can get only the marshmallows ($14). You may use them to garnish cakes and cupcakes, or even to sprinkle into other morning cereals, such as oatmeal. You may purchase it here. 5/12 SugarJazz/Etsy
Whenever it comes to home décor, we’ve all seen our fair share of beautiful flowers. What about succulents, on the other hand? Small fondant succulents and complementary jimmies and nonpareils are included in this sprinkle variety (which costs $9). You may purchase it here. 6/12, courtesy of Amazon.com
Metallic Sprinkle Assortment
Decorating your next birthday cake or celebration cupcakes with metallic sprinkles (available for $30) can make a big impression. This package also contains metallic spray, which may be used to give your desserts that last touch. You may purchase it here. 8/12, courtesy of fancysprinkles.com
Sprinkles on their own aren’t always enough, especially when you’re baking a cake for a special event like a birthday. If that’s the case, you’ll want to go for the gold! These sparkling edible stars ($8) are the perfect way to transform your favorite dessert into something out of this world. You may purchase it here. 12/12, courtesy of wilton.com
Pearl dust ($5) may be used to add a touch of sparkle to any dish. This powder may be used to decorate frostings, chocolate, and even meringues. It would look stunning if sprinkled on top of these meringue heart biscuits. You may purchase it here. Please keep in mind that every product is chosen by our editors in an unbiased manner. If you make a purchase after clicking on one of our affiliate links, we may receive a commission. The original publication date was June 14, 2019.
How to Make Sugar Glass Recipe (or Candy Glass)
I really like the concept of a glass that you can eat out of. Certainly not, butSugar Glassis a fun material to work with and may be used to create some cute items. After all, who doesn’t enjoy the sight of a candy glass protruding from a cupcake?
For the simple reason that they DO go together. I truly have the finest recipe for making sugar glass, and I’m not even kidding. On a cutting board, prepare a simple edible candy glass recipe, often known as sugar glass.
Candy Glass or Sugar Glass
Candy Glass is a unique and enjoyable delicacy. That isn’t really cool, because it’s more like room temperature, except if it’s been refrigerated (which you shouldn’t do because it gets sticky.but that’s an other story). Sugar glass is unique in that it can take on many different forms.
What is Candy Glass Used For?
Cupcakes, cupcake toppers, and doughnuts may all be decorated with glass candy; it is also used for Halloween treats, such as a piece of shattered glass candy in aMurdered Cupcake with a few drips (okay, a lot of drops) of edible fake blood. Use some to create mirror surfaces or icing on cakes or cupcakes; it is also used to create edible decorations for occasions such as Easter, which may be found here. What if the ice came from Elsa’s Castle? Yep. Smashed glass as part of a prank to scare your parents?
To put it another way, it’s like the fun gadget for Halloween dessert decoration that you never dreamed you’d be able to make.
Can You Eat Candy Glass?
Absolutely! It’s simply a more simple version of a lollipop. I’ve even used a mold to make lollipops, and it’s been a great success. The only problem is that you can’t eat it all since you won’t have any left over to use to garnish your cupcakes. It’s a sad day. The question of whether it’s sharp has been raised in the past, and while the tips CAN be sharp, the edges aren’t. It’s similar to eating a lollipop on a stick in that if you bite into it and it leaves a sharp edge, it won’t cut your tongue or anything like that.
How to Store Sugar Glass
So, if you don’t want to put it in the fridge, what else can you do to keep this amazing edible glass safe and sound? I’ve got you under control. Not only can you keep it in an airtight zipper-top bag or container in the freezer, but you can also store it at room temperature in the same airtight container. Despite the fact that my children have been taking bites of the candy for the past four years, I have not detected any harm to the batch of shattered glass candy that has been stored in a zipper-top bag in my freezer.
Tips to Make Broken Glass Candy
A few tried-and-true techniques may considerably simplify the process of creating a batch of shattered glass candy.
- First and foremost, having a candy thermometer is convenient — and I do have one. However, I discovered that having one of the handy aim-and-pointtouchless thermometersthat you can use without dipping it into the pot is really essential for cooking. I demonstrate its use in the video above
- It eliminates the need to clean an additional item. Second, if you have parchment paper, using it to line your baking sheet is an absolute essential. The sugar ice will not adhere to the parchment paper, and you will not need to make any modifications to the parchment paper. The cooled candy simply glides straight off the stick. Even if you don’t have parchment or wax paper, you may use wax paper and gently brush it with nonstick cooking spray to prevent the candy from adhering to the pan.
Variations to Candy Ice
The same manner that there are several ways to use candy glass, there are numerous methods to create variants. The two most important ways to distinguish your batch of glass candy are as follows:
- As for flavoring candy glass, I recommend using flavoring oils in order to avoid coloring it when you’re only attempting to flavor it. Flavoring oils are available at most grocery stores. Despite the fact that they are colorless, they are NOT flavorless. With only a drop or two, the aroma and flavor are able to be detected quite clearly. If you want to color your shattered glass candies, you should use agel food coloring so that you don’t have to use a lot of it to achieve a vibrant shade. It just took a few drops of red food coloring to turn the candy glass in the video above into a vibrant, vibrant scarlet
More Halloween Recipes You’ll Love
Flavor It — When it comes to flavoring candy glass, I recommend utilizing flavoring oils to avoid coloring it when you’re simply attempting to flavor it. Even though they are colorless, they are by no means tasteless. With only a drop or two, the aroma and flavor are able to be detected clearly. Color It – If you want to color your broken glass candy, you should use agel food coloring so that you don’t have to use a lot of it to achieve a vibrant color.
To turn the candy glass in the video above into a brilliant, bright red, only a few drops of red were required; yet,
How To Make Candy Glass
Time required for preparation: 2 minutes Preparation time: 10 minutes Time allotted: 12 minutes Making a Murdered Cupcake would be impossible without the use of Edible Glass and a few drips (okay, several drops) of edible fake blood.
- 2. Minutes to prepare 15 Minutes Preparation Time 12-minute overall running time Making a Murdered Cupcake would be impossible without the use of Edible Glass and a few drops (okay, several drops) of edible fake blood, among other ingredients.
- Sugar, corn syrup, and water should be combined in a medium-sized pot. Bring the water to a boil while inserting the candy thermometer. Pour in the milk and stir continually until the thermometer reads 300 degrees. Once the temperature reaches 300 degrees, remove the pan from the fire and quickly transfer it to a baking sheet (coated with parchment paper)
- Allow it to sit until it becomes firm (about 2 hours on the counter or 30 min in the freezer). While it’s sitting, make sure you cover it with something. When the pan has set, pick it up and drop it straight down to fracture the glass. Repeat the process until you get fragments of the appropriate shape and size.
1Serving Size (in grams): Calories:193 1 gram of total fat 0 g of saturated fat 0 g of Trans Fat 1 gram of unsaturated fat Cholesterol:0mg Sodium:13mg Carbohydrates:48g Fiber:0g Sugar:48g Protein:0g Do not forget to check out my new book, Spectacularly Spooky Halloween Dishes, which contains over 50 awesomesauce, creeptacular recipes that you just MUST TRY! So, go ahead and click. LOOK…