I am trying to make "ice" to put in a beer bucket cake and I cannot get the correct consistency and color. Does anyone know what temp I need to boil the sugar to so that it will be hard enough to break into pieces but not discolor?? I obvioulsy need it to stay white so it looks like ice. My first batch was the perfect consistency, broke perfectly into pieces, but is yellow/brown. My second batch I freaked out and pulled it off the stove because I thought it looked yellow but once it cooled, it was a BIG sticky sugar mess that went straight into the garbage. Can anyone help me???
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4/29/07 at 6:21pm