I made this with another recipe and it was the best turned out very nice..... the key to it everyone make sure once it starts to boil stop stiring and then once you see it thick's pour in your pan drys in 5 in minutes
My grandmother, may she rip, made stained glass rock candy every year for us gkids at Christmas time among all of the rest of her homemade treats. She would make different colors and flavors. It was delicious. I wish I could have received all of her recipes before she died. She did it all by memory.
Hello there......I made this and it turned out beautiful! I also used some cook's torch to remove the bubbles and look more realistic. I made wine glasses using a silicone mold I made myself for my parents anniversary. Everyone loved it and they couldn't believe it was all sugar and I gave it out to everybody as a party favor with chocolate grapes inside wrapped in tulle and ribbon....... Oh, I forgot to mention that the wine held up beautifully in the sugar glasses.....AMAZING........THANK YOU!
I'm looking at you through the glass don't know how much time has passed. Oh God it fills like forever and it fills like home when you're sitting all alone inside your head.
This helps as far as how long to cook before removing from heat without candy thermometer, though what I would recommend is adding the food color when the candy is JUST removed from the heat so the water boils out of it so you aren't adding more water content to the candy, That could potentially make it stickier.
As a kid, I got to help in the kitchen making this and many others varieties of candies. One step that i was taught, was to displace the air bubbles that get into the glass while its poured into the cooling pan. We simply "banged and dropped" the pan, similar to an unbaked cake at home. It always made the candy appear more like glass than air bubbles everywhere, jobs of ruining the look of glass.
Thank you for making this Video, I am glad it is not a cookie cutter video of a perky person, but a real person making some sugar glass, love this!!!! i needed to see how the sugar acted in the pot, as i am making candy coated apples tonight O.O now i know what to expect!!!
Different use in my case, but using 'Sugar Glass' as a special prop for a TV Pilot I'm shooting. Needed a material that could shatter like glass but be cheap to produce. Thanks!
My mother made candy glass stained glass windows once for a feast decoration, and I'd been looking for a good recipe to do something similar. Thanks for posting the process.
If you take a blow torch and run the flame back and forth across the poured sugar before it sets, you can eliminate the air bubbles. Not that it matters, since frozen water tends to have air bubbles. But for other purposes, good info to have. :)
Fun to watch and see that it turned out really great. Now to think of some fun ways to use it. I'm already thinking of using the blue shards stuck into a white cupcake at Christmas for an icy look. Thanks!
I just made this on my gas stove my stove is not level so I had to turn my pan every so often so it was heating evenly. It turned out wonderful. Thanks for posting this!!
Thanks for the video. My granddaughter(she's three), loves pops, and Frozen, plus I found food grade pen's on Amazon, so I'm going to make her blue raspberry pops & draw Elsa's face on them! Thanks again!
This is Hard candy that has been around for ever, use oils after you take it off the heat makes great candy, like cinnamon or your favorite!! Break it up with a hammer, we first put aluminum foil then a coating of powdered sugar then the candy syrup, when hardened break into pieces.
Kids do know the difference. Maybe not at the time, but they will remember the time Mom or Dad made the homemade birthday cake. That's one of those special memories. Even if the cake turned out to be a flop, they'll remember the love that went into it.
Hi there great video, thank you! I have a question - do you remember if it eventually got cloudy once it was on the cake? If it did, do you remember roughly for how long it stayed clear? I just wanted to know if this can be made ahead of time, and how it will stay clear. Do you have any feedback on how it handles refrigerating? I refrigerate all my cakes before delivery, so wanted to find out if perhaps it would be better to put the glass on at the last moment? Any thoughts and pointers are appreciated. Thank you!
Sweet Avenue Cakery I still have some stored away; I wrapped it in wax paper, sealed it in an airtight container and put it in a cupboard. I'd forgotten about it until this comment... I checked it and it's not really cloudy, even 6 months later - though it is getting kinda sticky. I had it in the fridge for a couple of days before the event, and there were no changes. It's just like a lollipop.
I had been looking around to make a special effect glass for a film and this is a big big help, especially your responses in the comments. Thank you for posting this!
I have tried other recipes and keep forgetting that it only takes about 20 mins to make the hard boil stage. and you have to keep an eye on the syrup or it will burn when it gets in that stage you are ready to put in the rest, thank you so much I have made so many candy with this I don't have to use a candy thermomenter either just timing is all it really takes and keeping an eye on it! I might do my own video one day if santa gets me a new camera
Me too, thanks. I have a feeling I'm going to a concert :) it's been a rough start on me for Christmas, but yes this has helped tones. If I get my camera I may do my own recipe and put it on here, but I had no computer to load :( I've made tones of candy
That is absolutely beautiful!! It makes me want to make some edible stained glass windows! Not sure what you'd use for the silver/lead soulder - maybe softened peppermint candy dragged out into strands. How hard is it to bite and chew?
+GlitchedGaming 1087 That's the reason I am here, me and my friend are too addicted to Breaking Bad so I came here to learn how to make " Sugar Methamphetamine" lol. And I have finally found the new formula...
Thanks for sharing the recipe,but i would like to know will it be melt after i get out from the fridge?as i know it have to avoid the humid,but i want to make it as a cake decoration,or it will melt when it's in the fridge?thanks again:)
It shouldn't melt once it's crystallized into the glass form. It's like a lollipop. I still have some left over from when I made it in May (sealed & wrapped).
Nicky Cauchi no sugar naturally absorbs moisture even after its been cooked like this that's why when competing people use isomalt, it has a much higher humidity resistance
Is this edible? I mean I know it is, but I'd imagine you couldn't bite down on it, essentially it's a huge Lollipop ? Very cool video. What did you do with yours?
For next time dont use coconut oil or spray get a silicone mat. That is what i used in culinary school. Also for anyone that wishes to know, that is ice water. You do the test to make sure that the sugar is in its hard crack stage before you use it. You should add the coloring at the end of the cooking process tho but after cooking works as well.
I suppose it depends on how well you watch the sugar it would probably be clear, but if there is any caramelization, you may wind up with yellow/brown tints.
earthwulf My question regarding sugar recrystallization is whether or not it really takes as long as people say it does. Why not dissolve the sugar into water (solvent) and cool in a freezer the same way you recrystallize crystal meth? Would this not precipitate large crystals?
If you added sugar to water and froze it,it would begin to melt because of the water,you have to boil it to remove excess water.Then you pour it into any shape and as it cools it becomes pure sugar,no excess water
During the whole process who long did this take you to make? By the way thanks for making this video even it didn't look great, I think we all enjoyed it!! I sure did!! I hope u have a good holiday!!!
can i make this without corn syrup and just sugar and water because i don't have any where i live.. and is there going to be a big difference if i only use sugar and water?
This popped up in my recommended section and watching it made me miss my sugars class and making sugar sculptures. I may have try it at home for memories sake.
As I keep mentioning, this particular pan is used for experimenting - I'd no idea if I was going to ruin a good cookie sheet or not. It's no actually dirty, just old :P
This is amazing! I will be making this for cake decorating and i wanted to make this ahead but how should i keep it (refrigerate?) and for how long can this be kept? Thank you so so much!!
earthwulf Do you need corn syrup? I don't think we even have that in my country. At least I have not heard of it. All I got in my home is sugar, water and flour and I wanted to make some bread figures with something made out of sugar glass. I was thinking of making a mold.
viviones I would give simple syrup a try - those can often be found outside of the us. If not, it's easy to make. 1 cup of sugar, 1 cup of water. Over med/med-low heat, boil until it starts to thicken a bit (stirring the whole time). Once the sugar is completely dissolved, remove from heat & let cool. Hopefully that'll work...
THANK YOU!!!!!!! This is exactly what I was looking for, and I found the recipe, the how-to video, right here AND you have a cookie pan that looks like MINE!!! Yeah, my Daughter will have her Frozen Fifth Birthday Cake with jagged ice after all!!! Christmas Eve birthday is SAVED!! LOL (seriously, thanks for posting this, it helped me for sure!!)
There is no corn syrup in germany so what could I use instead? Someone told me I just have to cook 200g sugar with 50 ml water... could I use this instead of corn syrup?
+DarkHeartEzio Sorry it's taken me so long to get back to you - I tried it with maple syrup and that seemed to work, though the class wasn't quite as clear.
That is really neat. I wanted to make it but i did not have a thermometer like all the other tutorials so this helped me :) Do you know how much lbs this is?
if you mix the sugar it crystalizes, let it melt without touching it until you add the color, or mix it before you heat it. A candy thermometer will make it easier. Use the cold water to submerge the bottom of the pot to stop the cooking process.
It's just a bowl of ice water; the karo syrup was just sitting next to it. I dripped the hot sugar/syrup mixture in the ices water bath to make sure it was the right consistency before I turned off the heat.
Thanks for the video :) that's awesome! A have a question..can i skip the corn syrup or maybe substitute with others? Hard to find corn syrup in my country. Thanks before ;)
Riska Primanda I think you can use liquid glucose as a sub, or make a thick sugar syrup - I've never really tried it without. I did find a corn syrup/glucose sugar substitution recipe: Ingredients:2 cups white sugar3/4 cup water1/4 teaspoon cream of tartar1 pinch saltDirections:1) Combine all ingredients in a large saucepan.2) Bring to a boil, stirring constantly.3) Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.4) Uncover and simmer, stirring often, until it reaches the soft ball stage.5) Cool and store in a covered container at room temperature.6) Your syrup should keep for about 2 months.7) Makes about 2 cups.
I've got a question for you....trying to figure out cheap ways to do a diy window for cabinet doors in kitchen...wanted to make it rather than buy it....would this be considered something I could use as a window in a kitchen cabinet?
Yup, you can eat it! It's just like a lollipop. You can add different oils at the end for flavor, too (like vanilla or peppermint; just don't overdo it).
Sure - it'sin the description, too :) INGREDIENTS 3¾ cups white sugar (must be white granulated sugar) 1½ cups light corn syrup 1 cup water 1 tablespoon lemon, or other flavored extract-( make sure that you use a non colored extract or it will tint the finished product) blue food coloring (I used about 10 drops of McCormick food coloring) INSTRUCTIONS In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet. Let cool, and break into large pieces that resemble broken ice. Store in an airtight container.
thanks for the video! I can't figure out what I did wrong but mine turnout into a very maliable sheet. I shaped it into ice looking but it does t stay :/ I cooked it for 30 mins and it wasn't burn looking so I don't know
+Benjamin Dod It is very easy to overheat it, that is right. Been there too. Get a thermometer, and heat it to 150C. Works every time with peanut brittle.
Fun drinking game, take a shot every time you see a breaking bad comment
Your jokes fly over my head he would die of alcohol poisoning
@@jonathanclark7444 visit my channel
I made this with another recipe and it was the best turned out very nice..... the key to it everyone make sure once it starts to boil stop stiring and then once you see it thick's pour in your pan drys in 5 in minutes
My grandmother, may she rip, made stained glass rock candy every year for us gkids at Christmas time among all of the rest of her homemade treats. She would make different colors and flavors. It was delicious. I wish I could have received all of her recipes before she died. She did it all by memory.
When I was growing up in San Diego, we called this glass candy, andthis was in the 70's. Thanks for the video and the memory. :)
the blue sugar glass pieces would look so cool as a base/garnish for a cake.
You can get vanilla that is clear. I use it in baking and candy masking all the time do as not to alter the color of my product.
Hello there......I made this and it turned out beautiful! I also used some cook's torch to remove the bubbles and look more realistic. I made wine glasses using a silicone mold I made myself for my parents anniversary. Everyone loved it and they couldn't believe it was all sugar and I gave it out to everybody as a party favor with chocolate grapes inside wrapped in tulle and ribbon....... Oh, I forgot to mention that the wine held up beautifully in the sugar glasses.....AMAZING........THANK YOU!
I'm looking at you through the glass don't know how much time has passed. Oh God it fills like forever and it fills like home when you're sitting all alone inside your head.
This helps as far as how long to cook before removing from heat without candy thermometer, though what I would recommend is adding the food color when the candy is JUST removed from the heat so the water boils out of it so you aren't adding more water content to the candy, That could potentially make it stickier.
I could go to sleep listening to your sugar mixture boil - so mesmerizing
As a kid, I got to help in the kitchen making this and many others varieties of candies. One step that i was taught, was to displace the air bubbles that get into the glass while its poured into the cooling pan. We simply "banged and dropped" the pan, similar to an unbaked cake at home. It always made the candy appear more like glass than air bubbles everywhere, jobs of ruining the look of glass.
You can get vanilla that is clear. I use it in baking and candy making all the time when I don't want to alter the color of my product.
Thank you for this tutorial, and thank you for providing the link to the original recipe and instructions. I found both to be incredibly helpful.
Thank you for making this Video, I am glad it is not a cookie cutter video of a perky person, but a real person making some sugar glass, love this!!!! i needed to see how the sugar acted in the pot, as i am making candy coated apples tonight O.O now i know what to expect!!!
Different use in my case, but using 'Sugar Glass' as a special prop for a TV Pilot I'm shooting. Needed a material that could shatter like glass but be cheap to produce.
Thanks!
My mother made candy glass stained glass windows once for a feast decoration, and I'd been looking for a good recipe to do something similar. Thanks for posting the process.
Any time!
I love the fact that you are not the best are creating the video. You taught me how to make it without having a "fancy schmancy" set up
If you take a blow torch and run the flame back and forth across the poured sugar before it sets, you can eliminate the air bubbles. Not that it matters, since frozen water tends to have air bubbles. But for other purposes, good info to have. :)
Cheryl Bell Now I have an excuse to get a blow torch...
Fun to watch and see that it turned out really great. Now to think of some fun ways to use it. I'm already thinking of using the blue shards stuck into a white cupcake at Christmas for an icy look. Thanks!
I just made this on my gas stove my stove is not level so I had to turn my pan every so often so it was heating evenly. It turned out wonderful. Thanks for posting this!!
Glad that it was helpful!
Oh also, if you hold a flame up to it or blowtorch or something briefly, you can smooth out the wrinkles to make it appear more clear.
Thank you, I love how you test if it cooked enough by using the ice water!
I love all the ripples and bubbles in the glass - looked like an old stained glass window :)
Thanks for the video. My granddaughter(she's three), loves pops, and Frozen, plus I found food grade pen's on Amazon, so I'm going to make her blue raspberry pops & draw Elsa's face on them! Thanks again!
EXCELLENT recipe ,Ty for sharing this!!!!!! My glass A.k.a FROZEN ice shards came out PERFECT.
Glad it worked out for you!
This is Hard candy that has been around for ever, use oils after you take it off the heat makes great candy, like cinnamon or your favorite!! Break it up with a hammer, we first put aluminum foil then a coating of powdered sugar then the candy syrup, when hardened break into pieces.
Diana Albers That's right - thank you. I should give that a try.
Thank you sooo much for this video!!! I have to make my niece a frozen cake this week and I didn't know what I was gonna do!
+tayla rogers Hope it works out!
Me too
how did it go?
Lol u should have just bought it from a bakery, kids don't know the difference lol
Kids do know the difference. Maybe not at the time, but they will remember the time Mom or Dad made the homemade birthday cake. That's one of those special memories. Even if the cake turned out to be a flop, they'll remember the love that went into it.
Hi there great video, thank you!
I have a question - do you remember if it eventually got cloudy once it was on the cake? If it did, do you remember roughly for how long it stayed clear? I just wanted to know if this can be made ahead of time, and how it will stay clear. Do you have any feedback on how it handles refrigerating? I refrigerate all my cakes before delivery, so wanted to find out if perhaps it would be better to put the glass on at the last moment? Any thoughts and pointers are appreciated. Thank you!
Sweet Avenue Cakery I still have some stored away; I wrapped it in wax paper, sealed it in an airtight container and put it in a cupboard. I'd forgotten about it until this comment... I checked it and it's not really cloudy, even 6 months later - though it is getting kinda sticky.
I had it in the fridge for a couple of days before the event, and there were no changes. It's just like a lollipop.
Thank you!
Me and my Son Absolutely just love candy.
Thank you so very much for uploading the valuable video.
Well done & keep it up.👌👍👏❤
I had been looking around to make a special effect glass for a film and this is a big big help, especially your responses in the comments. Thank you for posting this!
...now I want to see the film you're using it for!
I have tried other recipes and keep forgetting that it only takes about 20 mins to make the hard boil stage. and you have to keep an eye on the syrup or it will burn when it gets in that stage you are ready to put in the rest, thank you so much I have made so many candy with this I don't have to use a candy thermomenter either just timing is all it really takes and keeping an eye on it! I might do my own video one day if santa gets me a new camera
I hope Santa is good to you then! Glad that this helped :)
Me too, thanks. I have a feeling I'm going to a concert :) it's been a rough start on me for Christmas, but yes this has helped tones. If I get my camera I may do my own recipe and put it on here, but I had no computer to load :( I've made tones of candy
Thanks for sharing. I'm attempting to do something similar for my soon to be 7 year old.... fingers crossed x
Good luck!
That is absolutely beautiful!! It makes me want to make some edible stained glass windows! Not sure what you'd use for the silver/lead soulder - maybe softened peppermint candy dragged out into strands. How hard is it to bite and chew?
Like a jolly rancher - hard sugar candy! Good luck!
Really cool idea thinking of trying this but a crystal cake pop thing !
Do you know what the best way to store this is? And how long it will keep for? Thanks
Not sure the exact timing, but probably want to eat within six months. Best way to store is airtight container, fridge...
Now that had to be the COOLEST cake what a great creative dad u are thx for video
Jesse, we need to cook!
***** Lil :-D
Yeah that is what I mean lol :-D
+GlitchedGaming 1087 That's the reason I am here, me and my friend are too addicted to Breaking Bad so I came here to learn how to make " Sugar Methamphetamine" lol. And I have finally found the new formula...
He forgot the aluminum.
that's exactly what i was thinking hahaha
Thanks for sharing the recipe,but i would like to know will it be melt after i get out from the fridge?as i know it have to avoid the humid,but i want to make it as a cake decoration,or it will melt when it's in the fridge?thanks again:)
It shouldn't melt once it's crystallized into the glass form. It's like a lollipop. I still have some left over from when I made it in May (sealed & wrapped).
i have heard that you can make it more clear by heating brushing over it with a pro-pain (i can not spell) torch
I'm surprised how clear the sugar is. I might use this method for my house warming party! Thanks for the idea!!!
how did you stop it having that slimy oily feel? is it ok to wash in cold water
Nicky Cauchi no sugar naturally absorbs moisture even after its been cooked like this that's why when competing people use isomalt, it has a much higher humidity resistance
I did this for my sisters birthday tomorrow and IT WORKED :D thanks for the video! It turned out awesome ^.^
Glad to hear it!
Is this edible? I mean I know it is, but I'd imagine you couldn't bite down on it, essentially it's a huge Lollipop ? Very cool video. What did you do with yours?
For next time dont use coconut oil or spray get a silicone mat. That is what i used in culinary school. Also for anyone that wishes to know, that is ice water. You do the test to make sure that the sugar is in its hard crack stage before you use it. You should add the coloring at the end of the cooking process tho but after cooking works as well.
I'm not the world's greatest videographer, but this was fun to make
So its edable right
Yes! Just hard.
Thanks but its hard to get out of the bowl after its made
I make it rambow
I'd like to see that. And you need to pour it while it's hot
If you don't add food coloring, what color does it end up as?
I suppose it depends on how well you watch the sugar it would probably be clear, but if there is any caramelization, you may wind up with yellow/brown tints.
Thx
earthwulf My question regarding sugar recrystallization is whether or not it really takes as long as people say it does. Why not dissolve the sugar into water (solvent) and cool in a freezer the same way you recrystallize crystal meth? Would this not precipitate large crystals?
If you added sugar to water and froze it,it would begin to melt because of the water,you have to boil it to remove excess water.Then you pour it into any shape and as it cools it becomes pure sugar,no excess water
Ian Marshall How exactly do you know that they do that, when making meth?
Whenever I make sugar glass I break it and pretend I'm in breaking bad, yes I'm addicted.
To BB not Meth
If you're out of cooking spray will crisco work the same?
Maymay Loss I think so, anything that will help create that slick barrier between the pan and glass.
I need to make that for the cupcakes I'm making for my friends birthday party. But idk what flavor she wants so in going with vanilla and chocolate
does it have to be light corn syrup im not sure what mine is called but its sort of brownish not clear?
Should work with any corn syrup; it just might not be as clear.
earthwulf ok thank you :)
During the whole process who long did this take you to make? By the way thanks for making this video even it didn't look great, I think we all enjoyed it!! I sure did!! I hope u have a good holiday!!!
Thank you! I hope you had a good holiday as well- sorry it took so long to get back to you. It took maybe an hour + cooling time.
can i make this without corn syrup and just sugar and water because i don't have any where i live.. and is there going to be a big difference if i only use sugar and water?
how long does the sugar last. can i make it the day before i make my cake
This popped up in my recommended section and watching it made me miss my sugars class and making sugar sculptures. I may have try it at home for memories sake.
Is there a way to make a fake glass ice for Tumbler toppers for frozen
I would tru to use 2 wax paper cups as a mold maybe? Like 2 Dixie cups seated inside each other
@@earthwulf thank you
If you do not he corn syrup, what can you substitute in it for?
Hello, will I get the same effect if my pan is not too dirty???
As I keep mentioning, this particular pan is used for experimenting - I'd no idea if I was going to ruin a good cookie sheet or not. It's no actually dirty, just old :P
Yes, old and dirty :P
Jonathan Cruz Ah, you are making with the humor. I get it, for real! ;)
This is amazing! I will be making this for cake decorating and i wanted to make this ahead but how should i keep it (refrigerate?) and for how long can this be kept? Thank you so so much!!
Il try that bt hw much corn syrup???shalliadd to the sugar and water
1 1/2 cups corn syrup. Good luck!
earthwulf Do you need corn syrup? I don't think we even have that in my country. At least I have not heard of it. All I got in my home is sugar, water and flour and I wanted to make some bread figures with something made out of sugar glass. I was thinking of making a mold.
viviones I would give simple syrup a try - those can often be found outside of the us. If not, it's easy to make. 1 cup of sugar, 1 cup of water. Over med/med-low heat, boil until it starts to thicken a bit (stirring the whole time). Once the sugar is completely dissolved, remove from heat & let cool.
Hopefully that'll work...
Yes - it's kinda like a lollipop.
thanks for the video. I got some great ideas from you..i used jolly ranchers instead, but used a lot of your ideas.
Thanks so much for sharing. Just made a test batch for an upcoming Frozen party - and it looks AWESOME! :)
Glad it helped :)
THANK YOU!!!!!!! This is exactly what I was looking for, and I found the recipe, the how-to video, right here AND you have a cookie pan that looks like MINE!!! Yeah, my Daughter will have her Frozen Fifth Birthday Cake with jagged ice after all!!! Christmas Eve birthday is SAVED!! LOL (seriously, thanks for posting this, it helped me for sure!!)
+Lana Dreyer Great - glad it could help. Probably will turn out better than mine imgur.com/a/BNX8g
What if you hit it with a mini blow torch just as you have poured it onto the baking sheet,!?Similar to a resin top table/bar top.
There is no corn syrup in germany so what could I use instead? Someone told me I just have to cook 200g sugar with 50 ml water... could I use this instead of corn syrup?
+DarkHeartEzio Sorry it's taken me so long to get back to you - I tried it with maple syrup and that seemed to work, though the class wasn't quite as clear.
stupit country stupit ingredients
giwrgos mixas Are you from Germany? If not play nice.
I love your dog!!! Please make a video includibg your dog and some thought ballons for the pup. Thank you, I like your style, whats yoyr name?
Hi how would I make shapes out of this? Is it as simple as pouring into moulds?
Nice video. I should mention however, that most professional film and theater productions dont use sugar. They use what is called breakaway resin
Thanks!
if don't have cream of tartar .. it is possible to use fresh lemon? thanks
HOLD ON, can I use a silicon mold I've previously made that can take 275ish degrees
(Fahrenheit, that is)
That is really neat. I wanted to make it but i did not have a thermometer like all the other tutorials so this helped me :) Do you know how much lbs this is?
Thanks - glad it helps. I came out to be about a half pound or so.
same here
Do still remember the brand and color of the coloring that you used? How many drops?
Aka: Breaking Bad themed party favor tutorial.
The Otter yeeess I came to the comments to see this reference
scroll too far, for this!!!
if you mix the sugar it crystalizes, let it melt without touching it until you add the color, or mix it before you heat it. A candy thermometer will make it easier. Use the cold water to submerge the bottom of the pot to stop the cooking process.
For what is the water bowl with the karo syrup??
It's just a bowl of ice water; the karo syrup was just sitting next to it. I dripped the hot sugar/syrup mixture in the ices water bath to make sure it was the right consistency before I turned off the heat.
thanks share this recipe... but i gonna make in small batch for my frozen cake
That is cool i wanna try it this week cause i wanna do my first frozen cake!!!!!
Crossing my fingers for you!
I used your recipe & my sugar glass came out hard but with a thick sticky syrup coating. Any ideas or thought how I can make a non sticky sugar glass?
Thanks for the video :) that's awesome!
A have a question..can i skip the corn syrup or maybe substitute with others? Hard to find corn syrup in my country. Thanks before ;)
Riska Primanda I think you can use liquid glucose as a sub, or make a thick sugar syrup - I've never really tried it without. I did find a corn syrup/glucose sugar substitution recipe:
Ingredients:2 cups white sugar3/4 cup water1/4 teaspoon cream of tartar1 pinch saltDirections:1) Combine all ingredients in a large saucepan.2) Bring to a boil, stirring constantly.3) Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.4) Uncover and simmer, stirring often, until it reaches the soft ball stage.5) Cool and store in a covered container at room temperature.6) Your syrup should keep for about 2 months.7) Makes about 2 cups.
I've got a question for you....trying to figure out cheap ways to do a diy window for cabinet doors in kitchen...wanted to make it rather than buy it....would this be considered something I could use as a window in a kitchen cabinet?
Did you actually do this?
that is pure genius. All hardware stores will be out of business because of you. What a stroke of intelligence! Full marks!!
If you put a flame over them quickly the bubbles dissapears making it more see-through :P
This is really cool but I have a question so this is all edible?
Yup, you can eat it! It's just like a lollipop. You can add different oils at the end for flavor, too (like vanilla or peppermint; just don't overdo it).
Do you need to use food coloring
Jessica Carlisle No, it will just come out clear... ish.
Following this direction, can I get clear caramel ? for example, If I want clear caramel popcorn ?
Can i make it without syrup? Coz i cant find the karo syrup where i live
we will have different result if we are not use vanilla extract??? more clean glass???
your editing skills made me laugh while i learned... some times it does a nice touch to the video
I am glad it made you laugh - this is only the 3rd or 4th video I've tried putting together.
you r going the right direction if i may say
I checked some videos about this cause nostalgia, I remember I had made some sugar glass as a kid
Thats Tight tight tight, Green, blue yellow, pink they all sound dope.
hi.. long will the sugar glass last outdoors ?
I'm afraid I don't know the answer. Probably quite a while, since lollipops tend to last as long as they aren't in the hot sun for a few hours.
That turned out real pretty:)
This is so cool.
Well done to you, Sir
hi! this is grate! but i'm sorry, i din't understand well all the ingredients. Could you write it for me? I'll really appreciating. Thank you so much
Sure - it'sin the description, too :)
INGREDIENTS
3¾ cups white sugar (must be white granulated sugar)
1½ cups light corn syrup
1 cup water
1 tablespoon lemon, or other flavored
extract-( make sure that you use a non colored extract or it will tint the finished product)
blue food coloring (I used about 10 drops of McCormick food coloring)
INSTRUCTIONS
In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet. Let cool, and break into large pieces that resemble broken ice. Store in an airtight container.
earthwulf thank u so much! :D
earthwulf thanks so much!!
thanks for the video! I can't figure out what I did wrong but mine turnout into a very maliable sheet. I shaped it into ice looking but it does t stay :/ I cooked it for 30 mins and it wasn't burn looking so I don't know
I love it. Thanks for sharing.
Not a problem! Thanks for watching.
My sugar got very sticky because it's a very humid day. Do you think that I just didn't cook it long enough? Would it stand uo on a humid day?
Hey earthwulf , is the lemon extract for taste, or is it necessary for the recipe. Sorry if I missed something in the video.
Just for taste - feel free to mix it up!
earthwulf Thank you!
Awesome video Mr. White :)
Fantastic thanks for sharing! I’m trying this for my daughter’s Moana wave cake next week!
what happens if u over cook it? how do u know?
It burns a bit; you can see/smell the difference. This is something you have to pay attention to, especially the first time you do it.
Does it taste weird? I've made this several times and every time it turns out tasting burned
+Benjamin Dod tasted like a lollipop; kids seemed to like it.
+Benjamin Dod
It is very easy to overheat it, that is right. Been there too. Get a thermometer, and heat it to 150C. Works every time with peanut brittle.