Help...i Am Trying To Make "ice" Out Of Cooked Sug

Sugar Work By patton78 Updated 2 Jan 2009 , 9:16pm by ZAKIA6

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archanac Posted 25 Jul 2007 , 3:56am
post #31 of 47

I think you have to wrinkle the foil to make the "ice" look more like crushed ice rather than a sheet of glass. The crinkled foil does give it a crushed ice look, however, I had trouble peeling it off the foil in some of the crevices.

I've read where others have used Knox Gelatin for the ice cubes. They look pretty real from the pictures.

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msauer Posted 25 Jul 2007 , 12:12pm
post #32 of 47

I agree that wrinkling the foil more does give it some texture, but trust me...I have tried to keep that darn foil smooth and can't do it to save myself. The idea of smoothing it back out is so that like the previous poster said, you don't have pieces of foil sticking up where the sugar will essentially pinch the foil and then harden with the foil stuck in between. Let me add that you can NEVER have enough non-stick spray on your foil!!!! Be generous with'll be worth it later. I've also found that the longer you cook it the darker in color it will become, so make sure you time it so if you do multiple batches they will all be close in color.


Good luck with it.


PS- I messed up a batch or two until I got the hang of it (color was too dark and foil sticking issues). Keep testing it to see when it is set up enough to score it.

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bobwonderbuns Posted 25 Jul 2007 , 12:39pm
post #33 of 47

I'm glad this thread was resurrected! icon_biggrin.gif

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acookieobsession Posted 25 Jul 2007 , 2:19pm
post #34 of 47

Thanks forthe additional information. I wonder is there a way to make poured sugar look like cubes?

I have these ice cubes trays made from silicone. I usually use them for freezing lemon slices in cubes for lemon water. But do you think I could put the hot sugar in there and then pop them out to look like cubes?

If I did that how long would it take for them to cool solid do yuou think? Also, do you think with the silicone trays there would be a need to spray the inside? I know they say everything pops right out but i have never had that luck.

I have never worked with sugar before so that is the reason for all of the questions!

Thanks a million for the help!\\


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Cynita Posted 25 Jul 2007 , 8:10pm
post #35 of 47

I am glad this topic has come up again. I have been trying to make ice from cooked sugar for two hours. This recipe from SweetResults 1/2 sugar and 1/2 corn syrup cooked for 6 mins. then 3 more gives me a hard candy that I can use for the beer bottle and the ice but the color is too dark. I've tried cooking for shorter time but then it only comes out to be soft and stretchy. I also tried this recipe by msauer, 1 cup sugar and 1/2 cup corn syrup and 1 tbsp water and the same results. If I cook it longer it turns brown but it is hard enough to use as ice. If I cook it for a shorter time it stays clear but not hard enough to use for ice. Can someone please tell me what am I doing wrong.

Thanks a heap,

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hellie0h Posted 26 Jul 2007 , 10:16am
post #36 of 47

Cynita, you need to use a hard candy recipe, there is a good one on the first page of this thread. Cook it as the recipe says in a pot on the stove and use a candy therm. if you have one. Making ice is same recipe as making lollypops. You can make a "mold" out of foil, folding it up on the sides to make like a tray, pour your hot sugar onto lightly greased foil tray, when candy starts to set, score with a sharp knife into size of cubes you want. when hard just snap on the score lines you have cubes. Making hard candy on a humid, rainy day will affect your results too, cooking too long will turn it amber in color. Best of luck to you.

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Cynita Posted 26 Jul 2007 , 2:30pm
post #37 of 47

Thanks hellieOh, I'll try that recipe. I haven't tried that one yet, hopefully I can get it right this time.

Thanks a heap,

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acookieobsession Posted 27 Jul 2007 , 2:12am
post #38 of 47

After 5 attempts ( YES 5)!! icon_cry.gif I finally got it after seeing a post by JanH (what would i do without her!) that referred the reader to bakign911.

THe very last paragraph in this interview is what helped me. BOIL IT FAST! Lots of big words about chemicals and reactions , but basicaly high heat until the very end!!

I poured it into my silicone ice trays and wah-la...I have clear ice cubes that are hard.

I had to laugh at one part though. It said not to make candy on a day when it was over 35% humidity. thumbs_up.gif HA, HA, HA....I live in Charleston,SC...which DAY would that be exacly!?!?

Thanks for the help and the ears...JUlia

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Suebee Posted 3 Aug 2007 , 2:04am
post #39 of 47

GREAT thread. I haven't tried sugar yet, but can't wait.

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crumbscakeartistry Posted 23 Aug 2007 , 3:48pm
post #40 of 47

I make mine with 1/2 cup sugar and 1/2 light corn syrup. Mix it together in glass mixing cup and microwave on half power for just 6 minutes. Pour it directly into an ice cub tray. Let dry and pops right out and is clear just like ice. Works great every time!

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LindaLRN Posted 23 Aug 2007 , 7:28pm
post #41 of 47

I have been making hard candy for years and have always used the light corn syrup. It always turns a shade of yellow. My suggestion would be to use rock candy. We use to get this when we were kids at the drug store. (now i am dating myself) anyway, it was made of pure sugar and was on a string, it was clear/white and looked like a bunch of square rocks hooked together. If i can find the recipe I will post it.

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SugarCreations Posted 27 Aug 2007 , 1:02am
post #42 of 47

lightly grease the foil before your pour the sugar that way the foil will peel off.

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rbatia Posted 16 Sep 2007 , 7:17pm
post #43 of 47

thanks for the informations

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mandy711 Posted 4 Nov 2008 , 2:14am
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kellertur Posted 4 Nov 2008 , 2:27am
post #45 of 47

thank you for posting this - and good luck!

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bobwonderbuns Posted 4 Nov 2008 , 2:55pm
post #46 of 47

Boy I had forgotten about this thread! icon_biggrin.gif

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ZAKIA6 Posted 2 Jan 2009 , 9:16pm
post #47 of 47

how far ahead can i make the bottles and ice?
how long do they last?

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