Buzz
Sugar glass, also referred to as glass candy, mimics the appearance of real glass, yet offers the delightful advantage of being edible. Not only does it provide a satisfying treat—it also serves as a versatile embellishment for cakes and cupcakes! This comprehensive guide will walk you through the process of creating three distinct sugar glass recipes, including the exquisite sugar sea glass variant. Additionally, it will inspire you with various ideas on how to utilize it to achieve stunning stained glass candy effects and beyond!
Ingredients
Basic Sugar Glass
- 3½ cups (790 grams) of white, granulated sugar
- 2 cups (475 milliliters) of water
- 1 cup (240 milliliters) of light corn syrup
- ¼ teaspoon of cream of tartar
Sugar Sea Glass
- 2 cups (450 grams) of white, granulated sugar
- 1 cup (240 milliliters) of water
- ½ cup (120 milliliters) of light corn syrup
- 1 teaspoon of candy flavoring
- Green or blue food coloring (liquid or gel)
- Powdered/confectioner's sugar
Instructions
Creating Basic Sugar Glass
Prepare a baking sheet by lining it with foil or spraying it with cooking spray. Ensure that the baking sheet has raised sides to prevent the melted sugar from spilling over. If cooking spray is unavailable, cover the inside of the sheet with tin foil or parchment paper.
Combine sugar, water, light corn syrup, and cream of tartar in a pot. Place the pot on the stove. It's essential to use light corn syrup to avoid darkening the glass.
Gradually bring the mixture to a boil over medium heat while stirring. Avoid high heat to prevent quick boiling and caramelization. Stir frequently to prevent burning. As the mixture heats, it will transition from cloudy to clear and develop foamy bubbles upon boiling.
- Opt for a silicone spatula for easier cleanup compared to wooden, plastic, or metal ones.
Attach a candy thermometer to the pot's inner wall. Candy thermometers are available in baking supply shops, arts and crafts stores, or supermarket baking sections. This tool is crucial for monitoring candy temperature.
- If your candy thermometer lacks a clip, loosely tie it to the pot handle with string.
Heat the candy until it reaches 300°F (148.89°C), then remove from heat. Achieving 300°F (148.89°C) is crucial for reaching the 'hard crack' stage. Inadequate heat will result in sticky candy. It typically takes about an hour to reach this temperature.
- Between 210 and 240°F (98.89 and 115.56°C), the temperature may momentarily plateau due to water evaporation. Once evaporation ceases, the temperature will resume rising.
- Maintain the temperature between 300 and 310°F (148.89 and 154.45°C) to prevent caramelization. Exceeding 320°F (160°C) will cause the sugar glass to brown.
- If a candy thermometer is unavailable, test the candy by dropping a small amount into cold water. If it hardens into threads, it has reached the 'hard crack' stage.
Carefully pour the hot candy onto the baking sheet. This minimizes bubble formation. The thick candy will spread slowly across the sheet.
Position the baking sheet on a flat surface and allow the candy to solidify. This ensures even spreading, resulting in a smooth, lump-free glass. Let the candy dry for approximately an hour.
- Do not disturb the candy until the full hour elapses. Although it may feel cool after 45 minutes, it won't have hardened yet.
Release the solidified candy from the baking sheet. If cooking spray was used, invert the baking sheet over a table, allowing the candy to slide out effortlessly. For tin foil or parchment paper, gently remove the candy from the sheet, then peel off the foil or paper. If the candy sticks, follow these steps:
- Heat a knife under hot water.
- Trim along the edges where the glass meets the pan.
- Carefully loosen the candy from the sheet with the knife.
- Invert the baking sheet and slowly lift it away from the sugar glass resting on your hand.
Crafting Sugar Sea Glass
Prepare a baking sheet with cooking spray. Ensure the sheet has raised edges to prevent the melted candy from sliding off. Alternatively, line the sheet with tin foil or parchment paper if cooking spray is unavailable.
- Sugar sea glass differs from basic sugar glass; it's colored and frosted, akin to real sea glass.
Combine sugar, water, and light corn syrup in a pot. Stir the mixture on the stove. Consider using a silicone spatula for easier cleanup.
Combine the ingredients over medium heat until the sugar dissolves. Stir frequently to prevent scorching. Initially cloudy, the mixture will gradually become clear.
Bring the candy mixture to a gentle boil over medium heat. Avoid high heat to prevent rapid boiling and caramelization. Boiling will produce foam-like bubbles.
Attach a candy thermometer to the pot's inner wall. This tool is essential for monitoring candy temperature. Candy thermometers are available in baking/cooking supply shops, arts/crafts stores, or well-stocked supermarkets.
- If your thermometer lacks a clip, secure it to the pot handle with string to prevent it from falling into the candy.
Continue heating and stirring until the candy reaches 300°F (148.89°C). Proper temperature is crucial for candy hardening. Failure to reach this stage will result in soft, sticky candy. It typically takes about an hour to reach this temperature.
- Avoid exceeding 320°F (160°C) to prevent caramelization and browning of the sugar glass.
- To test without a candy thermometer, drop a small amount into cold water. Hardened threads indicate the 'hard crack' phase.
Remove the pot from heat and add food coloring and/or 1 teaspoon of candy flavoring. Use a few drops of food coloring for desired tint. Consider flavoring compatibility with color choice. Purchase these items from baking/cooking supply or arts/crafts stores.
- Match flavoring to color for thematic appeal, such as blueberry flavoring for blue sea glass.
- Consider vanilla flavoring for clear glass, which whitens after adding powdered sugar.
Stir the mixture for approximately 2 minutes until thoroughly combined. Ensure uniform color without streaks or swirls. The candy should appear translucent initially, which is normal and will be altered later.
Pour the mixture onto the baking sheet and allow it to solidify. Aim for complete coverage of the sheet's surface. The candy will be dense and syrupy, requiring around an hour to harden.
Break the hardened candy into smaller pieces. Cover it with a towel or dishcloth, then use a hammer to shatter it into fragments. Tap the candy in various spots with the hammer.
Dust or sprinkle powdered sugar onto the candy. This imparts the frosted appearance characteristic of real sea glass. Alternatively, place powdered sugar in a plastic sandwich bag, add candy pieces, and shake to coat.
Utilizing Sugar Glass
For a winter-themed party, incorporate blue and clear sugar glass. Create sugar sea glass without applying powdered sugar to the shards, maintaining their colored translucency.
Enhance cakes and cupcakes with red, orange, and yellow sugar glass shards to emulate flames. Opt for translucent shards without powdered sugar. Vary shard sizes, with yellow being the largest and red the smallest. Apply buttercream frosting to cakes or cupcakes and insert the shards.
- Create separate candy batches for each color.
Present sugar sea glass atop brown sugar and crushed graham crackers for a beach-inspired dessert. Crush graham crackers into powder, mix with brown sugar, and spread in a dish. Arrange sugar sea glass on top, optionally accompanied by white chocolate sea shells.
- If graham crackers are unavailable, substitute with thin cinnamon, honey, or ginger-flavored cookies.
Decorate spooky cupcakes with clear sugar glass and red gel frosting. Ice cupcakes with white buttercream, insert clear sugar glass shards, and drizzle red gel frosting over the edges for a chilling effect.
- Perfect for Halloween festivities.
Utilize sugar glass to fashion windows for a gingerbread house. Place gingerbread house walls on parchment paper and pour melted candy into window openings. After an hour, remove the walls and admire the hardened candy windows.
- Outline windows with icing or create lattice patterns with icing # or + symbols.
- For a stained glass effect, affix different colored sugar glass shards behind window openings using icing.
- If your gingerbread house lacks window openings, pour melted sugar glass into square cookie cutters on parchment paper. After an hour, remove and use icing to attach them to the gingerbread house walls.
Achieve a stained glass effect on cakes. Prepare multiple sugar glass batches in varying colors. Break them into shards with a hammer. Ice the cake with buttercream and adhere the shards to its sides.
Offer the shards as party favors. Select clear cellophane bags matching your party's theme. Fill each bag with sugar glass shards and tie them with matching ribbons.
- Clear white and blue sugar glass suits winter themes. Add tiny sugar snowflake sprinkles for added charm.
- Sugar sea glass is ideal for beach themes. Consider adding chocolate seashells to the bags.
Helpful Hints
-
If candy flavoring is unavailable, substitute with regular extracts like vanilla, mint, or lemon. Adjust quantity as extracts have milder flavor intensity.
-
Store sugar glass in an airtight container to prevent stickiness.
-
Vary thickness by adjusting baking sheet size: smaller for thicker glass, larger for thinner glass.
Cautions
- Avoid exposing sugar glass to moisture or direct sunlight, as it may melt or become sticky.
- Due to sharp edges, sugar glass is not recommended for young children.
- Exercise caution when pouring the hot mixture, as it can cause burns. Consider using gloves or oven mitts for safety.
- Maintain the temperature between 300 and 310°F (148.89 and 154.45°C) to prevent caramelization. Exceeding 320°F (160°C) will cause browning.
- Do not insert the candy thermometer into the pot before the mixture begins to boil. Premature insertion may lead to crystallization on the thermometer, making it challenging to clean.
Essential Supplies
- Measuring cup
- Cooking pot
- Spatula
- Cooking spray, parchment paper, or aluminum foil
- Baking sheet
- Candy thermometer
