KarolynAndrea Posted 31 Jan 2011 , 1:47am
post #1 of

I am trying to make sugar ice cubes and I keep getting air bubbles.
I am using a silicone brownie mold for the cubes.
I boiled 1/2 cup sugar and 1/2 cup light corn syrup to 250 degrees.
Then I poured it immediately into the molds.
What did I do wrong?

8 replies
DianeLM Posted 31 Jan 2011 , 2:43am
post #2 of
Quote:
Originally Posted by KarolynAndrea

I am trying to make sugar ice cubes and I keep getting air bubbles.
I am using a silicone brownie mold for the cubes.
I boiled 1/2 cup sugar and 1/2 cup light corn syrup to 250 degrees.
Then I poured it immediately into the molds.
What did I do wrong?



You poured it immediately into the molds. icon_smile.gif

Once your sugar is up to temp (preferably 338F), remove from heat and place the pot in a 275F degree oven for about 15 minutes until all the bubbles disappear. Then, pour into your molds.

EmilyJo9 Posted 31 Jan 2011 , 3:19am
post #3 of

Also, try pouring your sugar high and thin... Not sure if that makes sense but hold the pot or whatever you're pouring from as high above the brownie pan as possible pouring a thin stream of sugar...

cylstrial Posted 31 Jan 2011 , 5:50pm
post #4 of
Quote:
Originally Posted by DianeLM

Quote:
Originally Posted by KarolynAndrea

I am trying to make sugar ice cubes and I keep getting air bubbles.
I am using a silicone brownie mold for the cubes.
I boiled 1/2 cup sugar and 1/2 cup light corn syrup to 250 degrees.
Then I poured it immediately into the molds.
What did I do wrong?


You poured it immediately into the molds. icon_smile.gif

Once your sugar is up to temp (preferably 338F), remove from heat and place the pot in a 275F degree oven for about 15 minutes until all the bubbles disappear. Then, pour into your molds.




That is so good to know! Because I had the exact same question that KarolynAndrea had! Thanks!

eatdessert1st Posted 20 Feb 2011 , 2:33pm
post #5 of

I just did poured sugar shot glasses and mini liqueur bottles. It definitely helps to put the hot sugar in the oven (275F) for at least 15 min. and then pour high and thin to fill it 1/4 up, waited a min., then poured the rest. I got fewer bubbles doing it that way compared to when I poured it immediately into my molds.

Melanie Mc.

cylstrial Posted 21 Feb 2011 , 1:23pm
post #6 of

Awesome! I need to try mine!

dchockeyguy Posted 22 Feb 2011 , 2:57pm
post #7 of

I would suggest putting your oven at 300, just to keep it a little warmer. You'll gain longer working time by doing this (25 degrees makes a big difference with sugar). You do need to let it rest for a bit before pouring.

One other thing you may notice is that after you're done, there may be small bubbles on the surface. Silicon releases gas when the hot sugar gets it, which causes this. If it happens, take a small torch and they should go away.

cylstrial Posted 23 Feb 2011 , 3:15pm
post #8 of
Quote:
Originally Posted by dchockeyguy

I would suggest putting your oven at 300, just to keep it a little warmer. You'll gain longer working time by doing this (25 degrees makes a big difference with sugar). You do need to let it rest for a bit before pouring.

One other thing you may notice is that after you're done, there may be small bubbles on the surface. Silicon releases gas when the hot sugar gets it, which causes this. If it happens, take a small torch and they should go away.




Sounds like I need to get a torch!

justkist Posted 24 Feb 2011 , 8:40pm
post #9 of
Quote:
Originally Posted by DianeLM

Quote:
Originally Posted by KarolynAndrea

I am trying to make sugar ice cubes and I keep getting air bubbles.
I am using a silicone brownie mold for the cubes.
I boiled 1/2 cup sugar and 1/2 cup light corn syrup to 250 degrees.
Then I poured it immediately into the molds.
What did I do wrong?


You poured it immediately into the molds. icon_smile.gif

Once your sugar is up to temp (preferably 338F), remove from heat and place the pot in a 275F degree oven for about 15 minutes until all the bubbles disappear. Then, pour into your molds.




OHHHH!!! Im new to sugar and this is SUPER helpful!!! Thanks!

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