Clear candy (sugar glass) at first glance looks clear like glass, only you can eat it. Besides being delicious to eat on their own, you can also use them to decorate cakes and cupcakes. This article will show you how to make two different types of clear candy. You'll also get some ideas on how to take advantage of it.
Ingredients
Standard Clear Candy
- 3½ cups (790 g) white sugar
- 2 cups (475 ml) water
- 1 cup (240 ml) light corn syrup
- teaspoon cream of tartar
Colored Clear Candy (Sugar Sea Glass)
- 2 cups (450 g) granulated sugar
- 1 cup (240 ml) water
- cup (120 ml) light corn syrup
- 1 teaspoon of candy flavor
- Green or blue food coloring (liquid or gel)
- Powdered sugar/powdered sugar
Step
Method 1 of 3: Making Standard Clear Candies
Step 1. Line a baking sheet with aluminum foil or spray it with cooking spray
Choose a pan with a high rim to prevent the melted sugar from spilling out. If you don't have cooking spray, line a baking sheet with aluminum foil or parchment paper.
Step 2. Pour the sugar, water, light corn syrup, and cream of tartar into a saucepan
Put the pot on the stove. You'll need to use diluted corn syrup so that the candy isn't too dark.
Step 3. Bring all ingredients to a boil over medium heat while stirring
Do not use high heat. High heat will cause the sugar to boil too quickly, and begin to caramelize. Stir frequently so that the bottom of the pan doesn't burn. As the mixture begins to boil, the color changes from opaque to clear. Once it boils, the mixture will start to form foamy bubbles on top.
A silicone spatula will be easier to use than a wooden, plastic, or metal spatula
Step 4. Clamp the candy thermometer to the inner wall of the pan
You can buy them at a bakery that sells ingredients, arts and crafts stores, or supermarkets (in the pastry section). You will need a thermometer to measure the temperature of the candy.
If the candy thermometer doesn't have tongs, tie it to the pan handle with a piece of string (tie loosely only)
Step 5. Heat the candy to 149 °C, then remove from the stove
Candy must reach a temperature of 149 °C. This stage is known as “hard crack” (sugar syrup has reached a temperature of 149 - 154 °C). If the temperature is not hot enough, the candy will not harden properly. The resulting candy will stick, no matter how long you let it sit or refrigerate. It will take about an hour for the candy to reach the right temperature.
- The temperature will stabilize (not rise) for a moment between 99-115°C. This is due to evaporating water. Once the water evaporates, the temperature will start to rise again.
- Try to keep the temperature between 149 and 154 °C. Do not allow the temperature to reach 160°C or the clear candy will caramelize and brown.
- If you don't have a candy thermometer, test the candy by dropping a small amount into a glass of cold water. Candy is considered to have reached the "hard crack" stage if it hardens into thread-like strands.
Step 6. Slowly pour the hot candy onto a baking sheet lined with parchment paper
This step will minimize the bubbles. The candy will be thick, and spread slowly over the baking sheet.
Step 7. Place the baking sheet on a flat surface and allow the candy to harden
This helps the candy spread evenly so that the resulting clear candy has a smooth, lump-free surface. Let the candy dry for about 1 hour.
Do not remove the candy from the tin before 1 hour. After 45 minutes, the candy should be cool to the touch, but not yet hardened
Step 8. Remove the hardened candy from the pan
If you are using cooking spray, turn the pan over on the counter. The candy will come off right away. If you are using aluminum foil or parchment paper, remove the candy from the pan. Then, peel the foil or parchment paper off the candy. If the candy doesn't come off easily from the pan, do the following:
- Take a knife and flush it with hot water.
- Slide the knife along the edge of the candy that sticks to the rim of the pan.
- Use a knife carefully to loosen the candy from the pan.
- Turn the pan over, then slowly lift the pan and let the candy rest in your hands.
Method 2 of 3: Making Colored Clear Candies
Step 1. Coat the pan with cooking spray
The pan should have a high rim to prevent the melted candy from spilling over. If you don't have cooking spray, line the inside of the pan with aluminum foil or parchment paper.
Clear candies are a different color from standard clear candies. These candies are colored and opaque, just like real sea glass
Step 2. Combine sugar, water and light corn syrup in a saucepan
Place the pot on the stove, and stir until all the ingredients are well combined. Try to use a silicone spatula as it is easier to clean.
Step 3. Stir all the ingredients together over medium heat until the sugar dissolves
Make sure to stir frequently so that the bottom of the pan doesn't burn. The mixture will be slightly opaque at first, but will gradually turn clear.
Step 4. Wait for the candy to boil over medium heat
Do not use high heat as the candy will boil too quickly and caramelize. When the candy boils, it will form bubbles like foam.
Step 5. Clamp the candy thermometer to the inner wall of the pan
You will need it to measure the temperature of the candy. These thermometers can be purchased at a pastry shop, arts and crafts store, or a full-service convenience store (in the cake ingredients section).
If the candy thermometer doesn't have tongs, attach it to the handle of the pot with a piece of string. That way, the thermometer won't fall into the candy
Step 6. Continue heating and stirring the candy until it reaches 149 °C
This step is very important. If the mixture is not hot enough, the candy will not harden properly. The candy will be mushy and sticky, no matter how long you refrigerate it. It takes about 1 hour to reach this stage.
- Do not allow the temperature to reach 160 °C or the candy will start to caramelize and turn brown.
- If you don't have a candy thermometer. Drop some candy into a glass of cold water. If the candy hardens and forms strands like threads, it means the candy has reached the "hard crack" stage.
Step 7. Remove the pan from the heat and add the food coloring and/or 1 teaspoon of candy flavour
You only need a few drops of food coloring. Too much food coloring will make the clear candy color darker. You can choose any color, but to make clear candies that look like sea glass, usually use green or blue. You can also make clear candies that are transparent. The candy will get whiter once you add powdered sugar. Instead, use only one flavor and one color for each batch.
- Consider matching colors and flavors. For example, you can use blueberry flavor for blue clear candy, min flavor for green clear candy, vanilla flavor for white/transparent candy.
- You can buy colors and flavorings at the grocery store or arts and crafts store.
Step 8. Stir the mixture for 2 minutes until all the ingredients are well combined
Colors must be even, there should be no streaks or swirls of color. The resulting candy will be transparent. This is normal. In the next step the candy will be made opaque.
Step 9. Pour the mixture into the pan and let it harden
Make sure that the entire surface of the pan is covered. The candy will be a thick, syrupy liquid. It will take about 1 hour before the candy hardens.
Step 10. Break the candy into small pieces
Cover the candy with a towel or napkin. Then, use a hammer to crush the candy into smaller pieces. Hit the candy with a hammer in several places.
Step 11. Sprinkle or rub powdered sugar on the surface of the candy
Powdered sugar will make the candy opaque like real sea glass. You can also pour powdered sugar into a plastic bag, add candy shards, and shake it.
Method 3 of 3: Using Clear Candy
Step 1. Use blue or clear candies for a winter themed party
Make sea glass candies, but don't sprinkle the candy shards with powdered sugar. Leave it in its original color, but transparent.
Step 2. Use red, orange, and yellow clear candy shards to make flame frosting on cupcakes and cakes
Make clear candies, but don't coat them with powdered sugar. Keep the candy transparent. Try making the yellow candy shards bigger, while the red candy shards smaller. Cover the cake or cupcakes with the buttercream frosting, and scoop the candy shards into the buttercream layer.
You have to make different batches for each different color
Step 3. Serve the clear candy shards over the brown sugar and crumbled saltines so they resemble a beach
Crush the saltine crackers into a fine powder and mix with the brown sugar. Spread on a plate and sprinkle with clear candy shards. You can also add white chocolate in the form of a seashell.
If you can't find graham crackers, you can use cinnamon, honey, or ginger-flavored crackers
Step 4. Use a transparent clear candy and red gel garnish on top of the cupcake for a spooky look
Decorate the cup cake with a layer of white buttercream. Drizzle the red gel/other frosting over the top of the clear candy shards.
These cupcakes are perfect for a spooky Halloween party
Step 5. Use clear candies to make windows in the gingerbread house
Place the gingerbread house on a sheet of parchment paper. Pour the liquid candy into the window opening. Wait an hour for the candy to harden. Slowly remove the walls from the parchment paper. The candy will harden in the window opening.
- Use the icing to draw a frame around the window. You can also use icing to draw # or + over the window to create a grid.
- To create a stained glass look: use icing to stick various colorful clear candy shards behind the window opening.
- If the gingerbread house doesn't have a window opening: place a square cookie cutter on the parchment paper. Fill with liquid clear candy. Wait 1 hour for the candy to harden, then remove it from the cookie cutter. Use the icing to stick the candy to the walls of the gingerbread house.
Step 6. Create a stained glass effect on the cake
Make several batches of clear candy, each a different color. Use the hammer to crush the candy into shards. Spread a layer of buttercream on the cake, then glue the candy shards to the sides of the cake.
Step 7. Distribute candy shards as party favors
Choose a clear plastic bag that matches the theme of the party. Fill each bag with clear candy shards. Tie the bag with a ribbon that matches the plastic bag.
- Clear white and blue candies are perfect for a Frozen themed party. You can also add a sprinkle of small snowflakes to the gift bag.
- Colored clear candies are perfect for beach-themed parties. Try adding some seashell-shaped chocolate to the bag.
Tips
- If you can't find candy flavoring, use a regular extract instead, such as vanilla, mint, or lemon extract. You may need to use more than 1 teaspoon as the extract has a less intense taste.
- Store clear candies in an airtight container to prevent them from melting and becoming sticky.
- If you want to make thicker clear candies, use a smaller pan. On the other hand, if you want to make thinner clear candies, use a larger baking sheet.
- Use brown sugar to make chocolate clear candy.
- If you're having trouble cleaning up the remaining mixture in the pan, add water and bring to a boil to dissolve the sugar mixture. Discard the mixture carefully.
- Don't be discouraged if the clear candy turns brown or golden. You may have to try a few times before knowing when it's a good time to remove the mixture from the stove so that the resulting clear candy is clear, but still firm.
- Once the candy hardens, use a toothpick to pop the bubbles.
- Consider blunting the sharp edges of the candy with a napkin. Candy shards may have sharp edges and could accidentally injure you. If you're going to be serving candy to small children, consider doing so.
- The bigger the pan you use, the thinner the candy will be. The smaller the pan you use, the thicker the candy will be.
- Do not use a glass pan without covering it with aluminum foil. It's best to use a metal pan, as you can use a knife to remove the candy, and you can't do the same with a glass pan.
Warning
- Clear candy may have sharp edges. You should not give it to very young children.
- Do not leave clear candies in damp areas or in direct sunlight, as they will melt or stick.
- Be careful when pouring melted candy that has just been removed from the stove as it is very hot and can cause burns. Consider wearing cooking gloves when pouring the mixture.
- Do not let the temperature of the sugar mixture reach 160 °C. Try to keep the temperature between 149 and 155°C. If it's too hot, the sugar will caramelize and turn brown.
- Don't put a candy thermometer in the pot until the mixture starts to boil. If you do, the sugar will form crystals on the thermometer and be difficult to clean.
