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

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

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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
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JanH Posted 17 Dec 2009 , 12:56am
post #2 of 11

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

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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.

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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.

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abed Posted 17 Dec 2009 , 1:48pm
post #5 of 11

I want to make it with sugar.

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

You're welcome

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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.

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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.

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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#

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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

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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.

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