Ingredients
1 cup Chelsea White Sugar
Flat baking sheet
Baking paper
Candy thermometer
Method
Here's How:
Line a baking sheet with baking paper. Place the sheet in the refrigerator to chill.
Pour the sugar into a small pan on a stove over low heat.
Stir continuously until the sugar melts (takes a while). If you have a candy thermometer, remove from heat at the hard crack stage (clear glass).
If the sugar is heated just past the hard crack stage it will turn amber (coloured translucent glass).
Pour the melted sugar onto the cooled pan. Allow it to cool.
The glass can be used as candy windows, for Gingerbread Houses or Sugarcube Houses.
Tips:
Boiling water will dissolve the sugar and speed clean-up.
The glass can be coloured using food colouring. Add the colouring after the sugar has finished cooking and has cooled slightly.
Please use adult supervision for this one! Molten sugar can cause serious burns.
Products Used in this recipe
Overall rating
Recipe Rating: 3
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