How To Make Ice??????????????

Sugar Work By abed Updated 4 Jan 2010 , 1:28am by PinkLisa

 abed  Cake Central Cake Decorator Profile
abed Posted 17 Dec 2009 , 12:12am
post #1 of 11

I am making a champagne bottle in a bucket with ice around it. But don't know how to make the ice? Any experts that would know? thanks.

10 replies
 JanH  Cake Central Cake Decorator Profile
JanH Posted 17 Dec 2009 , 12:56am
post #2 of 11

Do you want to make the ice from sugar or gelatin?

 2508s42  Cake Central Cake Decorator Profile
2508s42 Posted 17 Dec 2009 , 1:15am
post #3 of 11

melt sugar with some water and clear karo until hard crack stage, pour it out onto a grease cookie sheet, score it into squares, let set, break.

Flavor it with a little mint for a holiday treat. icon_smile.gif

There are recipes all over online. I can't remember the ratio. It is the recipe for lollipops.

 JanH  Cake Central Cake Decorator Profile
JanH Posted 17 Dec 2009 , 1:36am
post #4 of 11

Thanks 2508s42. icon_smile.gif

I also thought sugar was the way to go... so I'll be moving this to the Sugar forum.

 abed  Cake Central Cake Decorator Profile
abed Posted 17 Dec 2009 , 1:48pm
post #5 of 11

I want to make it with sugar.

 2508s42  Cake Central Cake Decorator Profile
2508s42 Posted 17 Dec 2009 , 2:48pm
post #6 of 11

You're welcome

 abed  Cake Central Cake Decorator Profile
abed Posted 18 Dec 2009 , 1:35am
post #7 of 11

Someone said to add glucose syrup? does anyone know how or where to get glucose syrup? Also, thanks, 2508s42.

 PinkLisa  Cake Central Cake Decorator Profile
PinkLisa Posted 27 Dec 2009 , 1:49pm
post #8 of 11

I never bought it but I think they sell glucose at Michaels and on GSA.

 aimeeb1224  Cake Central Cake Decorator Profile
aimeeb1224 Posted 3 Jan 2010 , 11:48am
post #9 of 11

It's probably too late but I saw this post when I was searching for myself on how to make ice. I used the recipe found at the link below. I lined ice cube trays with parchment paper and poured the sugar in. When they were cooled I popped the cubes out and peeled off the paper. They were slightly matte from the paper, so I brushed them lightly with warm water and got the glossy finish back. They came out great!
http://www.exploratorium.edu/cooking/candy/recipe-lollipops.html#

 CakesByLJ  Cake Central Cake Decorator Profile
CakesByLJ Posted 3 Jan 2010 , 2:47pm
post #10 of 11

If you use Isomalt instead of sugar, you won't have problems with yellowing.. I made mine and poured it onto a sheet of non stick foil to cool a bit and then scored it with a pizza cutter. When cool enough to handle break apart. hth

 PinkLisa  Cake Central Cake Decorator Profile
PinkLisa Posted 4 Jan 2010 , 1:28am
post #11 of 11

I got the yellowing when I heated the sugar and corn syup. I thought I was just overheating it. I'm waiting for my Isomalt order and am excited to try it.

Quote by @%username% on %date%

%body%