ok....i am trying to make ice out of sugar. I am using equal parts of light corn syrup and sugar. I was told it has to be cooked to 300 degrees in order to harden.....no matter what I do it turns yellow...... what do i do? Why cant I get it to be clear??? Please HELP!!!

Thought I could help, but I have no clue. (Deleted my post where I guessed! )

Carryover heat. If you are waiting for the thermomterto hit 300, you are likely cooking the sugar to 320 when it is beginning to caramelize. Add 1 Tbs water and pull the mixture when you hit 285. The latent heat will do the rest.

I've seen a ton of posts not just here but all over the net of people trying to get a perfecty clear sugar for "ice cubes" hven't seen it done'

I have been making lots of hard candy lately and Txkat is correct. I pull off of the heat when the temp reaches 285 F. The carry over heat will cause the temp to raise. Also, when starting the process, after the sugar is dissolved, I cover with a lid and set timer for two minutes. This does two things. First the steam keeps the sides of the pan washed down and it gives a head start on getting the mixture to your 285 F quicker. Hope this helps.