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Need to make an edible window? Of course you do! I know isomalt is all the rage now a days, BUT I decided to go with good old regular sugars. I mean what the hell is inverted sugar? Sounds like something you shouldn’t be eating (*shakes old lady cane*). I’m sure it’s fine, but they don’t sell it at the grocery store and I was too cheap to order any.
Thankfully you can make clear sugar glass with sugar and corn syrup!
TIPS
Make sure you watch the sugar, you don’t want it to turn amber.
If you don’t have a candy thermometer, get a glass of ice water ready to do the ice water test. You want it to be hard crack or forms hard brittle threads in water.
You can crush set candy glass up and store to re-melt in oven later.
Sugar Glass
Ingredients
- 1 cup sugar
- ⅓ cup water
- ⅓ cup corn syrup
- ¼ tsp cream of tartar
Instructions
- Cook all ingredients until syrup reaches 300 degrees F or hard crack stage. Don’t stir after simmering.
- Let set 1 hour.
