How To Make Sugar Decorations

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.

Sugar Spirals

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 around 10 minutes before flipping it over onto baking paper and peeling back the mold.

Candied Hazelnuts

Insert a skewer through one of the hazelnuts, or any other nut of your choosing. 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 somewhat cooled caramel, making sure that it is well covered with the caramel all around. Allow the caramel to flow down the skewer by suspending it over the pan. In less than 10 minutes, the spikes will be ready to be broken off to the proper length, removed from the skewer and placed on top of your dessert.

Sugar Cellophane

Isomalt is used to make cellophane. Heat some isomalt chips in a skillet 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 circular 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.

Silicone gloves are used to hold the bottom of the cookie cutter while it is turned on its side and the caramel is pulled out from the cookie cutter to form cellophane. Demonstration may be seen in the video below.

Blown Sugar

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.

  1. To make it opaque, stretch and fold it; if you want it clear, skip this step and go on to the next.
  2. (See illustration.) Increase the octane.
  3. You may use your hand to hold any edges that are becoming too thin, which will force the air across to the other side.
  4. 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.

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!

  1. The cupcake is made entirely of chocolate, the icing is made entirely of Swiss Meringue buttercream, and the flower is entirely made of sugar.
  2. A cake with sugar stars and an owl has also been decorated by me.
  3. I’m not going to play games with you on this one.
  4. If something like this happens, I will not be held liable!
  5. If you are unable to place some sugar in a container, disregard the remainder of this post.
  6. I chose pink for the flowers, but you may use whatever color you’d like if you like.
  7. 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 spun sugar decorations

The fact that our dessert arrives at a restaurant decorated with elaborate spun sugar decorations is a bonus for us. Moreover, despite they appear to be difficult to produce, they are actually rather simple to do at home! Follow the simple steps outlined here to replicate a restaurant-quality dessert presentation in your home or office. Making the caramel is simple: 1. In a heavy-bottomed pan, boil the caster sugar over a low heat until it has completely dissolved. 2. Bring to a boil, stirring constantly, until the mixture is a medium caramel color.

  1. Remove from the heat, but keep an eye on it since the color might deepen quickly (and dark caramel can taste bitter).
  2. How to produce caramel shards is as follows: 1.
  3. 2.
  4. DECORATE YOUR PIE WITH THESE 5 INCREDIBLY EASY IDEAS How to create caramel cages is as follows: Prepare the caramel by pouring it across the top of a greased ladle in a criss-cross manner.
  5. Once it has been set, carefully take it off the table.
  6. Wrap the caramel over the handle of an oiled wooden spoon.
  7. Once it has been set, carefully take it off the table.
  8. How about something like this?
  9. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

Try This Super Simple, Super Sweet Bubble Sugar Candy

Nutrition Facts(per serving)
60 Calories
0g Fat
15g Carbs
0g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 12
Amount per serving
Calories 60
% Daily Value*
Total Fat0g 0%
Saturated Fat 0g 0%
Cholesterol0mg 0%
Sodium2mg 0%
Total Carbohydrate15g 5%
Dietary Fiber 0g 0%
Total Sugars 15g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 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

  1. 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
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Prepare the Bubble Sugar Tray

  1. 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

  1. As soon as the sugar has reached the right temperature, turn off the heat and remove the candy thermometer
  2. 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
  3. 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 suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Easy caramel decorations – How-To

Photographs courtesy of Scott Phillips In our most recentcaramel post, we demonstrate how to prepare a basic caramel and use it into a variety of delectable sweets. As we were putting those recipes through their paces, we were reminded of another thing you can do with caramel: sugar ornaments made with poured sugar. Though a touch restaurant-y and not something you’d prepare on a regular basis, these lovely decorations are an easy way to add a fanciful flourish to any sweet treat when guests are in town.

Particularly appealing to us is the way their hard candy texture pairs well with soft sweets such as ice creams and custards.

Here’s how to make them

Preparation: Coat two rimmed baking sheets with cooking spray and fill a large mixing bowl halfway with ice water; set aside. Once you’ve completed the Basic Caramel recipe, immediately remove it from the fire and instantly plunge it into cold water to halt the cooking process and somewhat chill the caramel, as shown in the photo. When the sizzling has ceased, take the pan from the ice water and swirl the caramel to ensure that the warmth is evenly distributed throughout. Place the pan on top of one of the baking sheets and close the door.

The caramel should have the consistency of thick syrup and should flow off the spoon in a long strand rather than in little drips; if it becomes drippy, rewarm it over low heat until it is again thick and syrup-like in consistency.

Don’t be concerned if there are small puddles of caramel mixed in with the strands; this will just serve to strengthen the design.

Remove the cookies off the baking sheet with a metal offset spatula (if they become stuck, gently twist the pan in the same manner as you would an ice cube tray to free).

Quick caramel cleanup

When cleaning a caramel-coated pan, the quickest and most effective method is to boil water in it until the sugar has entirely dissolved. After that, all you have to do is drain out the water, let the pan cool, then wash it with soap and water again. Pour boiling water into ramekins or other dishes that cannot be placed directly on the cooktop and allow to cool before repeating the process until all of the caramel has been consumed.

Brown Sugar Caramel Cake

As gorgeous as it is tasty, thisBrown Sugar Caramel Cakeis a must-try. My moist brown sugar pound cake is a perfect match for my caramel cream cheese icing. Do you want another slice? Allow me to demonstrate how to create it. This is an updated version of a post from 2012.


  • The following are the contents of the table of contents: Brown Sugar Pound Cake, Caramel Frosting, Filling and Frosting the Cake, Caramel Drips, Caramel Sugar Sail Decoration, Tools.

I used my homemade caramel sauce to garnish this brown sugar pound cake with gorgeous caramel drips, as you can see in the photos. I also added gold pearls and a one-of-a-kind caramel sail ornament on the top of the cake.


  • Cake flour, baking powder, salt, brown sugar, granulated sugar, unsalted butter, sour cream, eggs, and vanilla extract are all ingredients in this recipe.


Unsalted butter should be creamed for 30 seconds on medium high speed in the bowl of your stand mixer (or with a hand held mixer). Then, using an electric mixer, cream the brown and granulated sugars for 5 minutes, or until they are thoroughly combined and somewhat pale in color. The mixture will still have a slight gritty appearance. Gradually incorporate the sour cream, which should be at room temperature. Break the eggs into a medium-sized mixing dish and set it aside. In a large mixing basin, stir together the cake flour, salt, and baking powder.

Turn the mixer to a low setting and gradually add the cake flour mix in three increments, alternating with the eggs. Scrape the sides of the bowl to ensure that everything is evenly distributed. Last but not least, add the vanilla extract.


Prepare baking pans by buttering them and lining them with parchment paper. Repeat the buttering and dusting with flour. Excess flour should be shook off. Using a spatula, divide the cake batter evenly between four – six 6-inch cake pans. Alternatively, 2 – 8 or 9 inch cake pans can be used.


Preheat the oven to 325 degrees Fahrenheit and bake the cakes until a toothpick inserted in the middle of the cake comes out clean. It will take around 50 minutes. Allow the cakes to cool in their pans for 20-30 minutes before serving. The cakes should then be carefully inverted onto a cooling rack and allowed to cool completely. Cakes can be stored in the freezer for later use. Wrap them tightly in plastic wrap and place them in the freezer for up to 3 months. 2 – 6 inch cakes have been cut and torted to give 4 cake layers, resulting in the beautifully decorated cake you see in the photos, complete with drips and a caramel sail on top.


This caramel frosting is very delicious. You may also use it to make Vanilla Sponge Cake, Velvet Vanilla Pound Cake, Chocolate Cake, and Banana Cake, in addition to Brown Sugar Cake.


All of the components should be at room temperature before you begin.

  • Cream Cheese
  • sUnsalted Butter
  • sThick Caramel Sauce – I used homemade thick caramel sauce
  • sPowdered Sugar – optional, use if sweeter frosting is needed

Cream the cream cheese until it is creamy in a mixing dish. Gradually incorporate the room temperature butter into the batter. Nonstick spray should be sprayed onto a 1 cup measuring cup. Caramel sauce should be measured. Gradually incorporate the caramel sauce into the butter-cream cheese mixture until well incorporated. Cream until it is completely smooth. Taste. To make it even sweeter, add an extra 1/3 cup sifted powdered sugar. When frosting is originally created, it is quite soft. When refrigerated, it becomes more solid.

Like Swiss Buttercream and American Buttercream, it doesn’t become entirely solid to the touch after being baked.


Tort the cakes in the oven. To make my cake, I used two 6 inch round cakes cut in half. I cut the tops of the cakes and torted them. For my cake, I used four layers of brown sugar cake. Fill and crumb coat the cake and refrigerate for an hour before frosting with the leftover caramel frosting. Smooth the sides with a bench scrapper, then the top with a little spatula to make it seem smooth. Refrigerate for 2 hours or until you’re ready to add the caramel drip over the top.


Caramel drip is a simple dessert to prepare. I created my own caramel sauce for this recipe. My caramel sauce was somewhat liquefied after being cooked in the microwave for a few seconds. Make sure it’s not too runny when you bake it. If you accidentally overheat the caramel sauce, place it in the refrigerator to slightly thicken it. Fill a piping bag with the mixture. Remove the bag’s tip using a sharp knife.

Pour around 12 cup of caramel sauce on top of the cold cake and refrigerate until set. It should be spread using a spatula. Afterwards, create extra drips down the edges of the cake. The top of the cake should be decorated with gold pearls and a caramel sail motif.


The process of making sail cake decorations is quite enjoyable. Chocolate, Isomalt, and even granulated sugar may be used to produce these treats.


When working with melted sugar, it is important to be cautious and attentive of what you are doing. Caramel is extremely hot and can cause burns. Working with caramel should only be done under adult supervision. I made wet caramel in order to create my caramel sail ornament. Pour the granulated sugar and water into a heavy stainless steel kettle and set aside. Pot should be covered and heated over medium heat until all of the sugar has been dissolved. I had some sugar crystals stuck to the sides of the pan, so I covered the pan with a lid to prevent them from burning.

  • Afterwards, heat the melted sugar, stirring constantly, until the color changes to a medium amber tone.
  • Even after you have removed the caramel from the heat, it continues to cook.
  • This will put a stop to the caramelization process.
  • The consistency should be similar to that of thick syrup.
  • It should be shaped over a big glass or bottle.
  • Allow 20 minutes for the caramel to solidify.
  • Take a look at that fantastic caramel sail!


Store caramel decorations in a cold, airtight container on a piece of parchment paper, with a bowl of raw rice or food-grade silica gel packets in the bottom to keep them from drying out. The use of rice and silica gel can aid in the absorption of moisture. You can make caramel sail up to 2 days ahead of time if you plan beforehand. If you have PME Edible Glaze Spray on hand, you may use it to seal the sail in place. Edible Glaze may be used on sugar and isomalt decorations to give them a glossy finish.

My favorite part about this caramel sail ornament is how distinctive it came out.

The cake may be kept in the fridge for up to 5 days after it has been decorated.


  • COOKIE RECIPES: Brown Sugar Pound Cake (recipe card below), Caramel Cream Cheese Frosting (recipe card below), Caramel Sail Cake Decorations (recipe card below), Thick Caramel (recipe card below). TOOLS
  • All of the tools may be found in myAmazon Shop
  • Cake pans: 4 – 6 inch cake pans, 2 – 8 or 9 inch cake pans
  • Parchment
  • Spatula
  • Piping bag
  • Stand mixer with paddle attachment
  • Gold pearls
  • Silicone mat
  • Heavy stainless steel pot with lid
  • Food-grade silica gel packets a video tutorial on how to make brown sugar caramel cake with narrative


  • Sweet and savory caramel recipes include: thick caramel recipe, Caramel Wafer Bars, Apple Cider Caramel Sauce, Soft Apple Cider Caramels, Salted Caramel Chocolate Chip Cookies, Gingerbread Caramel Popcorn, and many more.

4 – 6 inch cakes or 2 – 8 or 9 inch cakes can be made using this recipe. Cake, candies, and desserts are on the menu. American and French cuisines are available. Keywords: caramel cream cheese frosting, caramel frosting, caramel sail, brown sugar cake Brown Sugar Cake (serves 15 people)

  • 4 sticks (226grams) unsalted butter at room temperature
  • 1 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 3 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream at room temperature
  • 6 whole eggs at room temperature
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Caramel Cream Cheese Frosting is a delicious addition to any dessert.

  • The following ingredients are required: 2pkg/8ozcream cheese at room temperature
  • 2sticks unsalted butter at room temperature (1 cup, 226 grams)
  • 1 cup thick caramel sauce
  • 1/3cup powdered sugar (optional)

Thick Caramel – see the recipe link in the notes for the recipe. Sail with Caramel Flavor Cake with Brown Sugar Glaze

  1. Information about cake pans Using this cake batter, you may make 4 – 6 inch cake pans are required. 2 – 8-inch and 9-inch round cake pans Alternatively, the recipe may be half to produce two 6 inch cakes. Preheat the oven to 325 degrees Fahrenheit. Bake in a well-buttered and parchment-lined pan. Using parchment paper, line four 6 inch baking pans. Repeat the buttering and dusting with flour. Remove any extra flour by squeezing it. In a large mixing bowl, whisk together the cake flour (3 cups), baking powder (1/2 teaspoon), and table salt (1/2 teaspoon). Set aside
  2. Using the paddle attachment on your stand mixer, combine all of the ingredients in a large mixing basin. Alternatively, a hand-held mixer can be used. To make the frosting, cream together unsalted room temperature butter (2 sticks, 226 grams) with light brown sugar (1 cup and 3/4 cup) and granulated sugar (3/4 cup) until creamy, about 5 to 7 minutes. Then, in three additions, gently add the sour cream (1 cup). In a separate bowl, combine the sifted flour mixture and the eggs (6 eggs), beating on low speed in three additions until thoroughly incorporated (approximately a minute). Adding 2 eggs at a time makes the recipe more manageable. Scraping the bottom of the bowl twice. Combine just until everything is well-combined. Last but not least, add the vanilla extract. Fill the cake pans that have been prepared. Bake at 325 degrees Fahrenheit
  3. Baking Times 50 – 60 minutes for an 8 /9-inch cake pan. 6 inch cake pan: 45-55 minutes
  4. Test the doneness of the cake with a toothpick or skewer inserted into the center of the cake. A clean toothpick showed that the cake had been cooked. Instantaneously remove the pan from the oven and set it on a cooling rack to cool for approximately one hour. Carefully turn the cake onto a cooling rack and allow it to cool completely before cutting into pieces. This cake may also be stored in the freezer. Before freezing, make sure to cover everything tightly with plastic wrap. Allow it to thaw on the counter.

Caramel Cream Cheese Frosting is a delicious addition to any dessert.

  1. A tiered cake constructed from two 6 inch cakes that have been cut and torted to make four layers will be filled and frosted with the frosting mixture. Cream cheese (2-pound, 8-ounce package) until smooth. Then, using a mixer, whip in the room-temperature butter (1cup, 2sticks, 226grams) until thoroughly mixed and fluffy. Oil a 1 cup measure with nonstick spray or spray a 1 cup measure with butter and gently grease it. 1 cup of thick caramel should be generously spooned or poured into the cup. Slowly incorporate the thick caramel into the cream cheese and butter mixture. Using an electric mixer, combine until fully mixed and frothy. You may begin mixing with a paddle attachment and then move to a wire attachment if you want to get fancy. Alternatively, a hand-held mixer can be used
  2. This caramel cream cheese frosting is soft. However, unlike Swiss butttercream which becomes quite hard when refrigerated, this product never becomes so hard. Keep the frosting refrigerated until you’re ready to use it. Allow the frosting to come to room temperature before applying it on the cake.

Putting Together the Cake

  1. Tort six-inch cakes so that you have four layers of cake. Caramel cream cheese frosting should be used to fill the cakes. Crumb cover the cake and set it aside for an hour or two. Then, using the leftover caramel cream cheese frosting, cover the top of the cake.

Sail on a Caramel Sea —

  1. Caramel is quite popular right now. Make caramel decorations only under the guidance of an adult. Pour the sugar and water into a heavy stainless steel saucepan and heat over medium heat until the sugar is completely dissolved (3tbsp). Heat on a medium heat until the sugar is completely dissolved. Cover the pan with a lid if you detect any sugar crystals adhering to the sides of the pan and let the steam and condensation to wash them down the sides of the pan. Once the sugar is dissolved, do not stir the mixture
  2. Continue to cook until the caramel is a medium amber color. Turn off the heat and remove the pan from the stove. To halt the heating process and prevent the caramel from burning, submerge the bottom of the pan in cool water for a few minutes. Allow the caramel to thicken until it reaches syrup consistency. Then pour it onto a silicone mat to cool completely. It should be shaped over a tall drinking glass. To form the folds, use office clips or spring clamps to secure them. 20 minutes later, take out the clams and clips and carefully peel off the silicone coating. Take a look at those amazing caramel sail ornaments. It is possible to keep the caramel decoration for up to 2 days in an airtight container at room temperature. Fill a small bowl with rice and place it in the container. It aids in the absorption of moisture from the air. In addition, you may use Edible Glaze Spray to seal the poured sugar decoration so that it is not impacted by moisture as quickly.

I do, in fact. Caramel Sauce with a thick consistency.


5 second increments are sufficient for microwaving. Make sure it’s not too runny. If it becomes too runny, place it in the refrigerator for a few minutes to thicken.


For up to 5 days, the Brown Sugar Caramel Cake should be kept in the refrigerator. The caramel sail ornament on a cake kept its shape well in the refrigerator for up to 3 days.


You can prepare it up to two days ahead of time. Keeping it cold is important, so store it in an air-tight container lined with parchment paper and a small dish of raw rice or food-grade silica gel packets. Do not allow silica or rice to come into contact with the decoration. This post was first published on October 16th, 2012, and has since been updated. My most recent addition to this post was on October 30th, 2019, when I included fresh step-by-step photographs, written text, and a video. This post contains Amazon affiliate links, which means that I will receive a tiny profit at no additional cost to you.

More information regarding my affiliate policy may be found here.


Preparation time: 5 minutes Preparation time: 20 minutes Time allotted: 20 minutes Author:Vahchef Sugar is the primary ingredient (22 ratings) So far, there have been 100 reviews. 2 people can be served with this dish. Date of publication: November 06, 2018


  • Place the sugar and water in a pan and bring to a boil until the sugar turns amber in color, which indicates that the sugar has begun to caramelize. Remove the pan from the heat and allow it to cool for a few minutes until thin threads of sugar may be formed. As you begin to swing the caramel, or as we refer to it, spinning the sugar with the fork to the left and right, you will notice thin threads of sugar developing, which will eventually turn into sugar candy. Continue in this manner until you have consumed all of the sweets

Papaya And Honey Lassi

The cooling effect of papaya lassi is ideal for the summer heat. Lassi is an unusual and enjoyable way to cool yourself on a hot day.

Kastha Achari Paneer

It is a delectable recipe that includes paneer that has been seasoned with pickle, as well as the batter.

Baked Mango Cheesecake

The addition of pureed fresh mango gives this cheesecake a light and soft texture as well as a subtle flavor. Make a cake for u. Sugar strands are spun into a lovely web of glossy sugar strands that may be used to wrap or top pastries to give them a stunning, professional appearance. As is often the case while working with hot sugar, considerable caution should be exercised due to the fact that sugar may cause severe burns.

?Chakara methai,Sakarai inippu, Chini Misti

Prep time 5 mins Cook time 20 mins Total time 25 mins
Author: VahchefMain Ingredient: Sugar Servings: 2 personsPublished date: November 06, 2018
Sugar – 125 grams.
Water – 15 ml.
  • Place the sugar and water in a pan and bring to a boil until the sugar turns amber in color, which indicates that the sugar has begun to caramelize. Remove the pan from the heat and allow it to cool for a few minutes until thin threads of sugar may be formed. As you begin to swing the caramel, or as we refer to it, spinning the sugar with the fork to the left and right, you will notice thin threads of sugar developing, which will eventually turn into sugar candy. Continue in this manner until you have consumed all of the sweets

Bubble Sugar Decorations

Is it absolutely necessary to take a glucose supplement with a DE in particular? This review was helpful to 0 people out of a total of 0. Was this review of use to you? Thank you very much! CristinaC 12th of January in the year 2022 What can I do to keep kids safe? Thank you very much: D This review was useful to 18 out of 27 people who read it. Was this review of use to you? Thank you very much! Minnguyen 12th of June, 2017 Chef Philippe’s response to the situation The 13th of June, 2017 These bubble sugar decorations can last for a long time if stored in an airtight container.

  1. Please advise whether baking paper or aluminum foil will suffice in place of silicone mats for a birthday cake I’m creating this weekend (they look wonderful).
  2. 6out of11users found this review useful.
  3. Thank you very much!
  4. Alternatively, you may try spreading the glucose syrup on a piece of baking paper to create those Bubble Sugar Decorations.

Is it true that glukóz szirup helyett használhatok mézet is a szeretném kérdezni? This review was useful to 4 out of 14 people who read it. Was this review of use to you? Thank you very much! KovacsTiborne The 19th of May, 2019.

How To Make Sugar Molds, Instructions for Making Sugar Molds

HOW TO MAKE SUGAR MOLDS: It is simple to create a variety of sugar molds for use as seasonal decorations, cake trimmings, and table centerpieces. Our recipes are divided into three categories, based on the type of mold you are using and how durable you want your finished product to be: Regular, Fine Detail, and Extra Strength are all available. To be on the safe side, avoid trying to produce really big molds on days when it is raining or when the humidity is particularly high. They are not going to show up.

  1. Whenever you compress the sugar in your hand, if your fingerprints are still visible, the sugar is ready to mold.
  2. Keep in mind that water sinks, so make sure to stir the sugar mixture regularly as you go about your task.
  3. When using liquid food color, water should be used in place of the food coloring.
  4. Make use of a spoon to ensure that the coloring is distributed evenly in the sugar.
  5. After coloring the sugar, cover it with a moist cloth to prevent the sugar from drying out too quickly.
  6. Scrape the back of the mold with a straight edge to make it flat.
  7. Invert the mold immediately after placing a stiff cardboard square (about 5″ x 6″) over it.

Any “mistakes” should be thrown back into the bowl, stirred up, and tried again.

If all of the sugar mixture does not easily come out of the mold, it is likely that it is too moist.

Hand-wash and dry your mold after every 5 usage to keep it from clinging to your hands.

Place sugar in a mixing basin and stir until dissolved.

Fill in the blanks with color.

When not in use, cover the sugar mixture with a moist cloth to prevent it from drying out.


To build a multi-colored mold, start with the features and press the coloured sugars into the mold until they are completely covered.


Remove the mold as soon as possible.


Decorate with royal icing that has been thinned, drop flowers, or other bright trimmings.

Place sugar in a mixing basin and stir until dissolved.

Fill in the blanks with color.

When not in use, cover the sugar mixture with a moist cloth to prevent it from drying out.


To build a multi-colored mold, start with the features and press the coloured sugars into the mold until they are completely covered.


Remove the mold as soon as possible.

Allow 5 hours of drying time or place in a 200°F oven for 5 to 10 minutes to finish drying.

Recipe for a Super-Strong Sugar Mold (This recipe is great when you are using large molds or if you want extra strength) Ingredients: Meringue Powder 2 teaspoons 2 cups granulated sugar 2 teaspoons 2 teaspoons – 2 teaspoons of water 1.

Create a well and then fill it with water.

Hand-knead for approximately 1 minute, or until the sugar is soaked and feels and packs like wet sand, making sure there are no lumps in the mixture.

Add 1/4 teaspoon of gum arabic to the sugar mixture to create a glittering effect.2.

To build a multi-colored mold, start with the features and press the coloured sugars into the mold until they are completely covered.

Scrape away any extra mixture with a spatula until the top is even with the top edge of the mold.

Place a piece of cardboard over the top of the mold, flip it upside down, and carefully peel the mold away from the sugar form.

3. Allow for 5 hours of drying time or place in a 200° F oven for 5-10 minutes. Decorate with royal icing that has been thinned, drop flowers, or other bright trimmings. Please keep in mind that the drying time will be longer if your mold is huge.

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 ingredient). 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 primarily used 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

Place the saucepan on the burner and turn it on. The mixture should be gently stirred until it begins to boil while the heat is set at medium-low. Not heating it too rapidly is critical since it increases the risk of the sugar caramelizing. If you are producing a dark glass, it will not make a difference. The objective is to heat the sugar mixture to the “hard crack” stage, which is around 290 to 300 degrees Fahrenheit (145 to 150 C). Use a candy thermometer to ensure that the right temperature is being recorded by the instrument.

Once the sugar begins to boil, you may stop stirring and simply allow it to rest for another 10 to 15 minutes to thicken.

Alternatively, you may test it by dropping a spoonful of it into a dish filled with ice-cold water.

When the sugar is about ready to be removed from the fire, it is called for.

The entire procedure takes between 30 and 45 minutes. Here’s an illustration of what it will look like if you leave it to boil for an excessive amount of time or too soon. It will have a lovely golden hue to it. However, you may still make use of it at this point in time.

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.

Matt Taylor

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.:)

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