Chelsea

celebrating 130 years 1884-2014

Sugar Glass

By Chelsea Sugar
Sugar Glass
1 serving
  • 6 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 15 mins
  • Serves
    1
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.

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Reviews

Average Rating
2.56
(6 reviews)


Works really well!! was a bit clumpy and i over cooked it but it was perfect for prop glass

I think you need a little better recipe you do not put sugar in a sauce pan with out liquid or it will burn

Never hardened for me, could’ve left it on the heat for longer but it was starting to caramelise. How do I get it to harden?
Chelsea Sugar:
Ensure the baking sheet lined with baking paper is cooled in the fridge. Also leave the sugar glass to set in a cool area.

Hi Chelsea, just wondering how to cover the setting candy? And also after it is set, do I store in the fridge or just on the bench? I live in an area that can be humid at times. I have tried a different recipe for toffee which set nice and hard, but the surface was quite sticky. The intended use for this glass is to use in a stage show and broken over someone's head, don't particularly want it to stick to them! Liz
Chelsea Sugar:
The setting candy can be covered with a sheet of baking paper. Please store the sugar glass in the fridge.

As an experienced baker I thought this recipe would be fairly easy. Even on low the sugar began to caramelise before it had melted. I could not get anywhere close to hard crack stage on my thermometer as it had gone a dark caramel colour and began to burn. I had to repeat using some water to dissolve the sugar and had much better success.

AWESOME!!!!!!!!!!!!

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