Sugar Glass Recipe

Sugar Work By SugarCreations Updated 23 Jun 2011 , 3:27pm by bobwonderbuns

SugarCreations Posted 22 Oct 2005 , 4:45pm
post #1 of 21

I know I remember someone wanting a recipe for sugar glass do not know who it was but heres a recipe:

Sugar Glass by Rebecca Burt

Stainless Steel or Copper pot
Candy Thermometer
16 oz water
28 oz sugar (granulated)
1/4 Teaspoon Cream of Tartar (optional)

1). Mix water, sugar and tartar together in the pot and bring it to a boil on the stove(at about 220F).

2).Leave it boiling until it reaches 300F which will take about 45 minutes.The mixture should be thick,with almost all the water boiled off.

3). As soon as it hits 300F, pour it into whatever mold you are using and let it cool.

1). Sugar glass does not last long (warps or goes sticky) so make it close to the time when you plan to use it.

2). Keep it out of moist areas and direct sun.

3). The sugar can attract ants and other bugs so keep it wrapped in plastic until you use it.

4). Though only sugar, the glass can have sharp edges/points when broken,so be careful when handling.

20 replies
Kos Posted 22 Oct 2005 , 4:53pm
post #2 of 21

SugarCreations - What's the next project you're working on?

Can't wait to see more photos.

cakesoncall Posted 22 Oct 2005 , 5:01pm
post #3 of 21

Thanks for the recipe! I think the things that can be done with sugar are amazing, and I'd love to try some of it. I want to try blown sugar so bad I can taste it. (no pun intended! icon_lol.gif )

Couple of questions...what would sugar "glass" be used for? A display base for other sugar art? Or is it usually used by itself?

For the 45 mintues that the mixture boils, does it need to be stirred or left alone?

I've seen it specified before to use a copper pot for sugar concoctions, but I've never found a reason for that. I assume it has something to do with the way copper transmits heat compared to other metals. Does anyone know for sure? That's just the curiosity speaking...the 2 year old in me has never stopped asking "why?". icon_biggrin.gif

SugarCreations Posted 22 Oct 2005 , 5:02pm
post #4 of 21


SugarCreations Posted 22 Oct 2005 , 5:11pm
post #5 of 21

Well cakesoncall there is nothing to stop you. Sugar glass is used mostly for decoration. You could use it as a base but I would wait until the last minute to make it.
It may or may not take the sugar 45 minutes depends on your heat source. And you do not want to stir it!
As far as copper pots go they are reccommended because they conduct heat more evenly than do other metal pots. I use a stainless steel pot 3 quart size. You do not have to have copper you can even use enamel ones if you have them.The most essential piece of equipment in sugar work is a good candy thermometer try to stay away from the digital ones. A good analog thermometer works great. If you have a michaels near you they have them for about $15 thats where I got mine. Hobby Lobby may have them but the one near me only had the cheap $3 kind.If you ever have questions or need more info please feel free to posts it or pm me always happy to help another future sugar artists.

Doug Posted 26 Nov 2005 , 2:43am
post #6 of 21

I first learned of sugar glass in Theatre Arts class. Used to be the only way to make a "safe" window or other glass object for an actor to break on stage until modern plastics that broke like glass were invented.

SugarCreations Posted 26 Nov 2005 , 2:20pm
post #7 of 21

Yeah, did not know much about it. Just happened upon the recipe while browsing figured someone might be interested in it.

MontiBellesBakery Posted 26 Nov 2005 , 3:31pm
post #8 of 21

Thanks for the recipe icon_biggrin.gif Is this the same recipe you use for pulled sugar? I am very interested in learning to use both glass and pulled sugar.

SugarCreations Posted 26 Nov 2005 , 3:43pm
post #9 of 21

No its not. If you go to my site on RecipeCircus I have a recipe posted there for pulled and blown sugar. Look at the bottom of this posts for the web address. Any questions PM me I will be glad to help. I think there is one posted somewhere here on CC in this forum. Ooops I almost forgot, do you have an equipment lists?

MontiBellesBakery Posted 26 Nov 2005 , 3:50pm
post #10 of 21

Thanks again. No I do not have an equipment list, can you post one?

SugarCreations Posted 26 Nov 2005 , 9:06pm
post #11 of 21

Look in this forum there is an equipment listing there.

CIndymm4 Posted 27 Nov 2005 , 3:10am
post #12 of 21

Okay, I am a total novice when it comes to "sugar art", so can you tell me what is the difference between the sugar glass and the blown or pulled sugar?? What are the major differences in working with the two?? SugarCreations, your pieces are so beautiful!!

SugarCreations Posted 27 Nov 2005 , 10:39am
post #13 of 21

The major differences are with the sugar glass you do not have to put your hands in it. Pulled and blown sugar require the person to pick up the sugar and pull or blow it. Thats where the blisters come in. Thanks for the nice comment. Hope that answers your question. Looking at the recipe I think I would actually make the cream of tartar optional. Reason being is that the acid gives the sugar elasicity something you do not want especially in cast sugar items because you want the piece to be structurally sound.

ophlya Posted 3 Dec 2005 , 5:28am
post #14 of 21

sugarcreations, your ingredients list has water, sugar, and cream of tartar but your instructions include corn syrup. . . how much corn syrup should be included?

Sory Posted 3 Dec 2005 , 5:52am
post #15 of 21

Yeah! I was trying to figure it out, but... icon_confused.gif Can you please, let us know?
Thank you in advance. thumbs_up.gif

SugarCreations Posted 3 Dec 2005 , 11:00am
post #16 of 21

OOOOOOOOOPS! Sorry that was a typo! No corn syrup guys!

lillykaci1 Posted 25 Aug 2007 , 7:49pm
post #17 of 21

thanks for posting.

MFitz Posted 16 Sep 2007 , 2:22pm
post #18 of 21

I am experimenting with making "Sugar Jewels"

Thanks for the sugar glass recipe!

Would that work if poured in a silicone mold? Is it possible to get a clear diamond effect? or if I wanted to do a "ruby" effect at what step would I add color? Is this recipe a substitute for isomelt?

Thanks for any advise!

SaintSam Posted 23 Jun 2011 , 3:13pm
post #19 of 21

Hello. I registered with this site just to answer your questions.

1) Corn syrup may actually add to the stickiness of the overall piece. Experiment with it and without it.

2) For those in the U.K. you may have a lot of trouble finding corn syrup. Use Liquid Glucose (about 79p from tesco baking aisle).

3) Add food colouring AFTER you have made the sugar solution. Adding it before will simply cause it to evaporate with the water.

4) YES, YOU DO NEED TO STIR IT. The sugar needs to dissolve into the water, achieved by stirring. The same goes for corn syrup or liquid glucose, if you are using it. To make brown sugar glass, simply burn the solution.

5) You can use Isomelt instead of sugar, but you may find this to be a lot more expensive than it needs to be, espcially if this is your first time making sugar glass.

6) Plain sugar glass IS clear if you have made it right. The solution will go from cloudy to clear it heats up. Images will appear warped through IT, but is IS clear.

Making the sugar glass is easy. Moulding it is the hard part.

I am currently working in SFX for a regional television channel in England - none of this is guesswork.

SaintSam Posted 23 Jun 2011 , 3:16pm
post #20 of 21

Sincere apologies if any of that smacked of arrogance.

bobwonderbuns Posted 23 Jun 2011 , 3:27pm
post #21 of 21

Great info!! icon_biggrin.gif

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