Candy Glass

Tuesday, May 24, 2011

  • 2 cups warm water
  • 1 cup light corn syrup
  • 3 1/2 cups white sugar
  • 1/4 teaspoon cream of tartar


In a medium-large saucepan, mix all your ingredients. Now you're going to want to put this on high and try to get the sugar mixture to reach 300 degrees (hard ball for all you candy making experts out there). When the sugar reaches said temperature, quickly pour it into a metal baking pan. Now leave it out to cool until it is completely hardened, then break into shards. What ever you do, don't refrigerate!! If you put this in the refrigerator it will ruin the candy glass and the glass will then begin to melt once taken out of the refrigerator.

I won't lie, this was probably one of the hardest things I've done, but probably the most fun. 

Be careful not to burn yourselves, little minions!


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