Sugar Ice Cubes

Sugar Work By susaneholcomb Updated 22 Jul 2009 , 8:32pm by superwawa

susaneholcomb Posted 8 Apr 2009 , 11:35pm
post #1 of 15

I made the sugar beer bottles without any problem, but when cooking the sugar for the ice cubes, to cook it long enough to be in hard crack stage, the sugar turned an amber color. How can I prevent the sugar from turning amber, but cook long enough to be a hard crack stage?

I cooked my sugar on the stove top. i used half sugar and half light corn syrup.

Help!!

14 replies
millermom Posted 8 Apr 2009 , 11:41pm
post #2 of 15

I don't now exactly what you are doing with the beer bottles, but I used Knox gelatin with white grape juice to make the ice cubes for my cooler cake. It worked great! and it was a hot, humid evening, and they did just fine. Hope this helps, at least it will give you a bump. icon_smile.gif

Brownie1954 Posted 8 Apr 2009 , 11:48pm
post #3 of 15

Hello Millermom....Can you share the recipe and how to make the cubes? They are so cool, and I would love to learn how. Thank you!
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Brownie1954 Posted 9 Apr 2009 , 12:14am
post #5 of 15

Thanks bobwonderbuns! This is exactly what I was looking for! thumbs_up.gif

millermom Posted 10 Apr 2009 , 3:55pm
post #6 of 15

I don't know if you saw my post one the forum bobwonderbuns posted, but I just followed the directions on the Knox gelatin packets, and substitutedd white grape juice for the water, just to give them some flavor!
I made them in a 9x13 pan, and just cut them into squares.

Brownie1954 Posted 10 Apr 2009 , 4:20pm
post #7 of 15

Thanks for all the help! I bought the ingredients, and can't wait to try making them! icon_smile.gif

ThisNameInUse Posted 10 Apr 2009 , 4:22pm
post #8 of 15

When I made mine out of the poured sugar, I greased an ice cube tray with crisco, and poured them into it. They popped right out... I cooked it 50% power for 6 minutes, and 100% power for 1 minute, 30 seconds. They did have a SLIGHT yellowish tint that I didn't like very much...

To make it look better though once they were in the top of my barrel, I used the hot sugar to glue them into place randomly, kinda standing up.

Then, I made a batch of the poured sugar but didn't cook it as long, I guess that is soft crack stage?...it was very clear, and I just poured it onto a cookie sheet lined with aluminum foil that i had also greased with crisco. When the sugar hardened on the foil, it was still SORTA bendy, but I could still crack it into pieces. After cracking it into the smaller pieces, I put it in a big zip loc and beat the @#$%#$! out of it with a hammer, and got a crushed ice look.

When I covered the cubes with the crushed ice, the cubes looked more clear and it looked just like the real deal.

Brownie1954 Posted 10 Apr 2009 , 4:30pm
post #9 of 15

There are so many talented people on here...the crushed ice is just a neat idea! Once I learn how to do the cubes first, I will have to try this!
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ThisNameInUse Posted 10 Apr 2009 , 4:47pm
post #10 of 15

All of this is so totally new to me but I am SOOO in love with it! It is so much fun!


If I mess up on something, I just run right back to this site because there is an answer for every problem! LOL

Omicake Posted 10 Apr 2009 , 5:09pm
post #11 of 15

ThisNameIn Use:
What kind of ice cube tray did you use? I suppose the metal ones?
TIA

ThisNameInUse Posted 10 Apr 2009 , 5:11pm
post #12 of 15

No, just some cheapy white plastic ones I bought at the grocery! I think they were like 2 or 3 bucks

Omicake Posted 10 Apr 2009 , 5:16pm
post #13 of 15

Thank you for your prompt reply. I thought the hot sugar syrup might melt the tray.Everyday I learn something new from CCers. Thanks again.

pieceacake830 Posted 12 Jun 2009 , 3:05pm
post #14 of 15

how do I keep the ice cubes from being sticky?am i using too much corn syrup? I used 1/2 and 1/2 sugar and syrup....

superwawa Posted 22 Jul 2009 , 8:32pm
post #15 of 15

When I first tried this with a plastic ice cube tray it melted through the bottom and made a huge mess!

You can find silicone ice trays at Target, Amazon, HomeGoods, etc. and not worry about the temp. of the sugar.

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