Poured Sugar Turned White, What Happened?

Sugar Work By drwendy Updated 27 Apr 2008 , 10:19pm by SugarCreations

drwendy Posted 27 Apr 2008 , 4:43pm
post #1 of 4

A few weeks ago I did plain hard candy (sugar, corn syrup, water) and poured it into plain round "windows" which dried fine and looked nice and clear. Then after maybe 2 weeks, they all started to turn white, almost like "etching" into the clear hard sugar. The ones I had rolled up into a cylinder collapsed and turned white as well. Question is, what caused this and what can I do to prevent it happening again? I suspect humidity may have played a role, would keeping them in the fridge help? I want to paint them to look like a stained glass picture to put on a cake I'm doing in 2 weeks, it's the central theme of the cake and I don't want it to be a mess. Help! Thanks guys!

3 replies
BrandisBaked Posted 27 Apr 2008 , 5:01pm
post #2 of 4

Sugar is hygroscopic and will absorb moisture from the air...

You can keep your pieces in a container filled with limestone (I've used certain brands of kitty litter in a pinch). I would recommend wrapping your pieces tightly in plastic wrap first. Don't let the limestone touch the sugar, and make sure the container is sealed tightly. They should be fine for a couple of weeks.

drwendy Posted 27 Apr 2008 , 5:09pm
post #3 of 4

Oh, that's a great idea. Maybe those little silica "do not eat" packages from pill bottles and new shoes would help? I just left them out on the counter like a dope. Thanks so much!

SugarCreations Posted 27 Apr 2008 , 10:19pm
post #4 of 4

Just make sure you place a piece of wax paper between it and your pieces....also Sodium Cholride or Ice melt will work as well...do not refrigerate it thats a diaster waiting to happen.

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