Sugar Glass

Name: Sugar Glass
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: American
Ingredients: • 6 cups (1,200 g) granulated sugar; • 2¼ cups (540 mL) light corn syrup; • 2¼ cups (540 mL) water; • 1½ teaspoons cream of tartar (optional but; helps prevent crystallization); • Optional: up to 3 drops food coloring or ¼; teaspoon clear flavor extract (oil-based preferred)

A hard candy syrup of sugar, corn syrup, and water cooked to the hard-crack stage and poured thin to cool into edible glass shards for decorating desserts.

📝 Notes: Chef’s Notes • If making all three pans at once, I recommend cooking in two stages (1½× per batch) unless your pan can handle the full 3× volume — overheating or uneven boiling can cause yellowing. • You can also pour in layers of different colors if doing decorative panels or “stained glass” effects for desserts or displays. • Ideal for sugar garnishes, glass shards for cakes, or edible windows on gingerbread houses.

⏱ Prep 20m🔥 Cook 30m🕒 Total 50m🍽 3 servings

#premium#miz kathi's cotillion recipes#candy

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👨‍🍳 Cooking mode

Ingredients

• 6 cups (1,200 g) granulated sugar
• 2¼ cups (540 mL) light corn syrup
• 2¼ cups (540 mL) water
• 1½ teaspoons cream of tartar (optional but
helps prevent crystallization)
• Optional: up to 3 drops food coloring or ¼
teaspoon clear flavor extract (oil-based preferred)

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My notes

Method

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1. Prep Your Setup
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• Line 3 sheet pans with silicone mats or well-greased foil.
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• If possible, keep them slightly warmed in a 200°F oven to prevent shock when pouring.
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• Stage the pans close to your cooktop—once the sugar hits temperature, you’ll need to move quickly.
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2. Combine Ingredients
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• Use a large, heavy-bottomed 4- to 6-quart saucepan (sugar expands and foams).
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• Combine sugar, corn syrup, water, and cream of tartar.
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• Stir gently just until the sugar is dissolved.
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3. Boil Without Stirring
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• Set over medium-high heat.
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• Clip on a candy thermometer.
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• Allow it to boil undisturbed until it reaches 300°F (300°F) — hard crack stage.
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• If the syrup begins to color, reduce heat slightly to avoid amber tint.
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• Resist the urge to stir — that invites crystallization.
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4. Finish & Pour
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• Remove immediately from heat at 300°F.
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• If adding flavor or color, stir very gently just to distribute.
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• Pour quickly and evenly into the prepared pans, tilting each to spread the syrup thinly (⅛–¼” thick).
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• Do not scrape the pot — that introduces crystallized sugar.
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5. Cool & Break
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• Let cool completely, about 45–60 minutes.
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• Once solid, lift and crack into shards, or score while warm if you want uniform shapes.
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Storage
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• Store in airtight containers with desiccant packs or rice.
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• Keep in a cool, dry place — humidity will make it sticky or cloudy.
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• Lasts up to 2 weeks in ideal conditions.