Hey Matt. The first time I made this I used Cinnamon and the family loved it. A word of caution (other than working with HOT molten sugar) when adding extract like Cinnamon or Peppermint don't lean over and look down into the pot while adding the extract! It will send off fumes and WILL take your breath away for a moment. LOL
@@anniemannie6 - When adding flavoring extracts to the molten sugar it will steam or gas off. The first time I made it I didn't think about it and was looking down into the pot when I added it. In an instant there was no oxygen and I almost blacked out. Yikes! I am careful, very careful every time now!
Hey Matt! I know this is quite late, but thank you so much for this tutorial. You're the first person I found with easy to understand instructions, and you don't have a 10 minute long intro with a random sponser or whatever. I made some this Autumn for cupcakes and my family loved them. Thank you!
If anybody is wondering, I’m pretty sure the correct name for this is Tanghulu. The traditional way is to dip it in fruits and eat it like candied fruit. It’s really nice!!
It very well could have come from that. But no one uses that name in the West. Here it is called sugar glass or edible glass. :) But that is awesome! Sugar glass also known as breakaway glass has been used in movies for decades to mimic glass but be a lot safer for the actors and stunts performed.
This is a year late but that's not what tanghulu is. I'm Chinese, and tanghulu is actually the snack of the hawthorn fruits dipped in sugar, not just the sugar coating itself. It is the same method of making it though.
"Hello and welcome! Today we are cooking crystal methamphetamine right at your home kitchen! Now the ingredients may include but are not limited too: Methylamine, Hot Pepper, Food coloring and some slighty less legal substances."
@@inthekitchenwithmatt I made a clear one on my first try following your recipe without a thermometer. For anyone reading, just drop a few drops into a glass of cold water after it's been bubbling several minutes. If the ball hardens (I mean REALLY hardens, like candy, not like a congealed booger), it's ready. If not, let it bubble away for a few more minutes.
Thank you and you are very welcome! Let me know how it turns out once you try it. I would give it a trial run first before you actually need it for your baked goods, so you can get a feel for the process. :) But it is pretty easy, especially if you use a candy thermometer.
@@mattew.1.226 Awesome!! You could have some larger pieces and then break some pieces up into smaller crystals/powder haha and put them in little baggies.
Great video, Matt! I've been trying to get a clear, colorless sugar glass, but I'm plagued by lots of bubbles inside and a surface that doesn't cool to be glossy. My current recipe involves sugar, corn syrup, and water like yours but I haven't yet introduced cream of tartar. I'm also not using silicone..... so I'm wondering if my method is cooling down the sugar too quickly.... Do you have any thought about what I should pay attention to? Thanks a bunch!
Thank you!! You can try and poke out the bubbles with something like toothpick, that will help. It very well could be cooling too quickly. But yea, I don't think it is the recipe, all of them are pretty similar. You may try the cream of tartar, that is "supposed" to help stabilize it. Technically you can make sugar glass with just water and sugar haha.
I find that if you cook sugar in too high of a humidity it just doesn’t turn out right. I find 50% humidity or below works best. Obviously the lower, the better. Also if you stir the mixture up a bit, as if you were stirring in a color and flavoring, then that should eliminate a good chunk of bubbles. If you’re pouring directly from the pan to the flat sheet, the mixture hasn’t had enough time to “settle” before being set up. Good luck!
Im no cook, but I know that if you want clear ice that looks like glass, you need pure/distilled water, and you need a vibrating plate of some sort. The vibrations allow all of the air to escape. The distilled water will be more clear than just regular tap water. But it's the vibrations that mainly get the bubbles out.
You certainly can! It will be a little tricky, I don't recommend making as much. Make a smaller batch and use smaller pot, that will allow you to pour it easier. Also, use a thermometer, or take it off the heat right at the slightest hint of yellow, and that way you are sure to not let it get to brown.
@@inthekitchenwithmatt -- I did try it and it came out great so far. But I was just experimenting. Now I am thinking of breaking up my results and just "gluing" them on to the back of the windows with sugar icing. It's not nice and thin (I wanted to make it thin), I might. One reason I did the experiment was to find out how long it would stay liquid and whether I could re-heat it in case it starts to harden. I have 23 windows to do. But it took about 10 minutes before it started to harden so that's plenty of time. :D Thanks again. BTW, as I was cleaning up, I used a little-known tip to make it easy. Most never think of it and it's so obvious. Just fill the pan with water and put it back on the stove. Turn up the heat and let boil. The extra liquid will dilute the sugar and with the heat, all you have to do is pour down the sink once it has boiled. ;) OR you can pour that boiling water into the used pan, which also has your wooden spoon and candy thermometer and let the boiling hot water clean them, too.
@@marigeobrien Glad you tried it out!! haha yes, I always put water back in the pot and boil it to clean it up. So easy! If you want the glass thinner, you will just need to pour less of it to fill up the window space. Good luck and have fun!
Yes, don't add any food coloring. Take it right off the heat, right when it barely has a hint of yellow starting in the sugar. But it will never look exactly like an actual pane of glass.
Hi that was great can I use rice syrup as have an allergy to corn and how do I make it clear as I want to make icicles to come off the sides of my gingerbread house thanks
Hi there! You can technically just leave the syrup out all together. I have not tried it with rice syrup. You need to take it off the heat before it starts turning color and it will be clear.
No doubt! haha, I dressed up as him for halloween 2 years ago, I was going to be dressed up as him while I made this video, but didn't wind up doing it. lol
@@demonofyou4 Here is a video I did about Halloween costumes, where I am dressed up like Heisenberg. Not the best match but still fun, haha th-cam.com/video/rPq_H4WkD4o/w-d-xo.html
Thank you so much! This is perfect for Christmas stained glass sugar cookies. But just wondering, will it make a big difference if I don’t add the corn syrup?
Hi Vee! Did you see my stained glass cookies video yet? th-cam.com/video/m8Irxk0JA1M/w-d-xo.html You can still make it without the corn syrup, it just won't be as stable of a glass.
@@itsnothing04 Yeah that is probably the reason. :) The Philippines is nice! I used to live there many many years ago. I lived there for nearly 2 years.
I really enjoyed your video> Im currently in culinary school for pastry and baking. One thing I noticed though was that you stirred your sugar. Just curious if there was a reason you did that?
It really isn't necessary, you just don't want it to burn, unless you really want that dark "bottle" color. And just make sure you have a good working thermometer. Or if you are eyeballing it, right when it barely starts to turn yellowish, remove it.
Thanks Matt for answering my other questions but I have to more can you put the glass into silicone molds and can you also put these in an fridge or freezer to help the cooling process or no
Hello! Yes you can put it in silicone molds, but be careful when pouring the melted sugar, it will be hot! Don't put it in the fridge or freezer, it needs to cool down slowly. :)
Hello! They shouldn't melt, but they may get deformed a bit. I would save them flat on the pan. If you put them in a bag they will wind up sticking to each other, haha. A few days should be fine. Let me know how it goes, and if you run into any problems. :)
Hi Matt, I want to make a sage colour edible sugar to use for decoration on cake pops for a wedding. I wanted to add gold leaf to it. Do you think this would work and at what stage would i place the gold leaf, when its completely cooled or still warm? Thanks in advance!
Hello, Ika, I don't have a ton of experience with edible gold leaf. I think it may work though, I would put it on after it has completely cooled. With that said, you may want to experiment first before you make your whole plan around that. :) Sounds like a fun project! Let me know how it turns out. Be very careful with the temp of the sugar solution, just until it starts to turn amber/yellow, otherwise, if it gets too dark it will be hard to color it to the color you want.
Right when it is done add the blue food coloring. You really need to watch it and take the hot sugar off the heat right when it starts to turn yellow. :) If you keep going you will wind up making a darken one.
Have you tried using tiny silicone molds to make tiny candies? I just bought a mold with tiny hearts on it and I was going to try this recipe with it to make tiny candy hearts.
Store them flat, not touching each other, between something like wax paper or parchment paper in a ziplock bag at room temp. It will last longer in a low humid environment. It can last quite a long time. If conditions are not ideal, then it can start to curl, lose its shape, etc.
@@inthekitchenwithmatt thanks! I'm thinking about trying to make a fake beer bottle to bite the top off of as a prank for Christmas. I guess there'll be some delicious trial and error 😋
That will probably work! here is a video that uses a silicone mold (but with isomalt) th-cam.com/video/8CrPdepWeow/w-d-xo.html you might be able to find a mold on amazon it would be a lot of work to make your own mold but there are videos on how to do that too haha. TH-cam has everything! @@mrdaveythebaby
I wouldn't recommend using wax paper. It would be better to just spray the pan with cooking spray or wipe it down with a bit of cooking oil, then pour it directly on it. :)
Hi there, it is called a "sheet pan". I also used a silicone baking mat on top of it, but that isn't necessary, you can just spray the pan with cooking spray, or rub a bit of cooking oil on it. :)
Yes you sure can. Yes you can make it now and use it the next day. store it flat in a zip lock bag, but don't let the sugar glass pieces touch each other or they will stick. You can also stack them with parchment paper in between the layers too. Good luck! Let me know how it turns out.
You are welcome! It can last quite awhile, just don't store it stacked on each other, they will stick. Store it flat with pieces of parchment paper in between, and they will last quite awhile, several days.
Can someone tell me what I did wrong? :( my mixture came out like a very hard and gooey consistency and it never hardened, can someone tell me if I need to leave it boiling longer?
Hi there, yes you needed to boil it longer. That it the most common cause for it not hardening. Did you wait for it to start to change colors while it was boiling? It takes quite awhile.
Usually hard candy like this is flavored with an extract. So if you wanted lemon flavor you would use lemon extract. :) I haven't tried it with actual juice, not sure it will work. But it is an easy experiment to try, so go for it.
@@realankitpareek That means you cooked it too long. And yes the food coloring won't destroy it whether you add it or not. But it will change the color. If it is already really red/brownish. It is pretty hard to color it like I show in the video.
The liquid is pretty hot, to be safe I would use a metal ice cube tray. Spray it witch cooking spray first. It will take a lot longer to harden because it is thicker. But it should work. although I haven't tried it myself.
@@rustyboi5402 You are welcome! No not really. You can leave it out, although it won't make as good of a product. But it should still turn out. I have seen other recipes that don't call for the corn syrup (glucose syrup)
Question here Sir mine turn out like this. I wanted a blue color for frozen themed cake. I put in a blue FC. Aw i cant send the photo but the color turns out green
Hi Grace, you need to pull the hot sugar liquid off the heat right when there is a hint of yellow in it. And then you will just need to use more blue food coloring until it gets the color of blue you want. :)
Hey Matt, great video ! Can I ask how did you get the glass crystal clear? Did you just keep watching and took it away when it started to turn yellow? Thanks !!
Hi Charlie! Yes that is exactly right. Just when it barely started to turn yellow, I took it off the heat. Instead of going by the exact temp on the thermometer. This post I have on my website may help out a bit more. inthekitchenwithmatt.com/edible-sugar-glass
Hello, it is 1/2 to 1 cup. Anywhere in between that amount, it doesn't matter. :) Also the recipe and ingredients are all listed down in the description box under the video. :)
Hi James, only about an hour. It sounds like you didn't heat the sugar long enough. Double check the recipe here: inthekitchenwithmatt.com/edible-sugar-glass
Hi Jennifer, it is not recommended to put really hot things in the fridge, especially a big sheet pan of sugar glass. It is better to wait for the hour to let it cool naturally. Then after that you can store it in the fridge.
Technically yes, you can make sugar glass with just water and sugar. It won't be quite as stable, if you don't use the corn syrup, but it should still work.
Hello Antonella it really depends, it is never the same, 5 to 10 minutes, and then once it starts boiling, it needs to boil until it just barely starts to turn amber in color.
You can try this recipe that doesn't use syrup. Although I haven't tried it so don't know how well it works. www.food.com/recipe/no-corn-syrup-hard-candy-521532
Hi Linda, the easiest way to shape it would be to pour it into something like a candy bar mold which is already rectangle. Or you could take your gingerbread house with that has the cutout for the window and pour some in to fill it up, just make sure it is really flat, and the sugar glass syrup cools a bit be pouring it. Another thing you can try is using jolly rancher candies by following the method in this video th-cam.com/video/m8Irxk0JA1M/w-d-xo.html
@@inthekitchenwithmatt I'd always been interested in how sugar glass was made, going to make a video in the coming years a sort of yeah maybe a series of my own using something like that perhaps not too sure. With the bonus of using a completely free video editor can add some pretty nice things in that forgot its name completely though haha. Like also realising for stuff say like this th-cam.com/video/GnyYKwXJCgc/w-d-xo.html especially when things are meant to be wood is likely to be something like bolser wood I think its called or maybe plywood oh honestly some of those had me laughing my ass off lol Great tip as well lol avoid hurting someone haha.
Yes you need to wait until it boils and comes to the proper temperature, which is between 290 F and 300 F. Or right when the bubbling sugar starts to turn color, if you want it to be clear, or if you want it to be brown you can boil it a little longer.
Hi there! You had it on the heat too long. Do you have a candy thermometer? If not, you need to take it off the heat, right when there is a hint of yellow starting to form in the candy. You can also try the water trick. Drop a spoonful of the melted sugar into a bowl of ice cold water. Then check it after a minute, it should be like glass, and not soft.
Hey Matt. The first time I made this I used Cinnamon and the family loved it. A word of caution (other than working with HOT molten sugar) when adding extract like Cinnamon or Peppermint don't lean over and look down into the pot while adding the extract! It will send off fumes and WILL take your breath away for a moment. LOL
Awesome J! haha oh yeah the fumes!!! lol Probably got a bit of a facial too from the steam? lol :)
That happened with you? Lol XD
@@anniemannie6 - When adding flavoring extracts to the molten sugar it will steam or gas off.
The first time I made it I didn't think about it and was looking down into the pot when I added it. In an instant there was no oxygen and I almost blacked out.
Yikes! I am careful, very careful every time now!
Hey Matt! I know this is quite late, but thank you so much for this tutorial. You're the first person I found with easy to understand instructions, and you don't have a 10 minute long intro with a random sponser or whatever. I made some this Autumn for cupcakes and my family loved them. Thank you!
Hello!! Thanks so much for the nice compliment. Glad you gave it a try and were happy with the results. :) You are welcome!
If anybody is wondering, I’m pretty sure the correct name for this is Tanghulu. The traditional way is to dip it in fruits and eat it like candied fruit. It’s really nice!!
It very well could have come from that. But no one uses that name in the West. Here it is called sugar glass or edible glass. :) But that is awesome! Sugar glass also known as breakaway glass has been used in movies for decades to mimic glass but be a lot safer for the actors and stunts performed.
In The Kitchen With Matt that is very cool!! Once I get the ingredients I’ll try it some time !
Dip the glass/candy in fruit? Wouldn't that be a lot of candy and no taste of the fruit
This is a year late but that's not what tanghulu is. I'm Chinese, and tanghulu is actually the snack of the hawthorn fruits dipped in sugar, not just the sugar coating itself. It is the same method of making it though.
Wow, this worked like a charm even without tartar. Thanks
Glad you tried it! Welcome!
"Hello and welcome! Today we are cooking crystal methamphetamine right at your home kitchen! Now the ingredients may include but are not limited too: Methylamine, Hot Pepper, Food coloring and some slighty less legal substances."
hahaha someone has been watching too much, Breaking Bad. haha, I almost dressed like Walter White during this video too, haha
@@inthekitchenwithmatt i see i'm not the only one guilty of such pleasures
@@tian4538 hahaha nope! Such an awesome show!
@@inthekitchenwithmatt i'm so glad you got the hot pepper refference
@@inthekitchenwithmatt You almost look like gale boetticher
God bless to see you again your always in the kitchen 😂
Thank you, David!
When you wanted a mind blowing prank and this is what you do...
Me: Hey Mom! *Eats the glass*
lol yep a very good prank!!
She'll kill you if you pull a prank like this on her
@@anniemannie6 that makes me wanna do it more
@@KingDuckSauce lol yeah but that kinda only works if you're young, the mother will even ignore a 17 year old trying to eat glass
What can you use instead of the corn syrup
Glucose syrup which is pretty much the same. Although technically you can use just water and sugar, but it won't turn out quite as well.
@@inthekitchenwithmatt thx a lot 😃
@@vincentguan6632 You are welcome!
I've been looking for this recipie for years, thank you
You are so very welcome! :)
Me: i should sleep
Brain: you need to learn how to eat glass
Me: wh-
Brain: you must
hahaha
yup
and 70s car starts
How did you make the clear one without the sugar turning amber?
Hi! You need to use a thermometer. OR take it off right as it barely starts to turn yellow.
@@inthekitchenwithmatt thanks for the quick response!
You are welcome!! :)@@laurengolem2579
@@inthekitchenwithmatt I made a clear one on my first try following your recipe without a thermometer. For anyone reading, just drop a few drops into a glass of cold water after it's been bubbling several minutes. If the ball hardens (I mean REALLY hardens, like candy, not like a congealed booger), it's ready. If not, let it bubble away for a few more minutes.
Yes! That is a great way to test if it is ready.@@kellyrobinson7256
Green looks cool too
Thanks!!
I'm just a 13 yr old boy who maded a glass candy by myself!!!
Thanks for this awesome crazy food!! :)
Hurray! That is awesome. So glad you tried it and liked it, Adrian.
Hey I can't make it its getting melt 😔
Great video! Takes the intimidation out for first timers like me. Can’t wait to try it this holiday season.
Thank you and you are very welcome! Let me know how it turns out once you try it. I would give it a trial run first before you actually need it for your baked goods, so you can get a feel for the process. :) But it is pretty easy, especially if you use a candy thermometer.
Mr White we need to cook!
Yes!!! haha
@@inthekitchenwithmatt this is the reason i came to your video to make sugar glass to make a funny reference in my school 😂
@@mattew.1.226 Awesome!! You could have some larger pieces and then break some pieces up into smaller crystals/powder haha and put them in little baggies.
Mr.white loves this stuff
lol yep!
Great video, Matt! I've been trying to get a clear, colorless sugar glass, but I'm plagued by lots of bubbles inside and a surface that doesn't cool to be glossy. My current recipe involves sugar, corn syrup, and water like yours but I haven't yet introduced cream of tartar. I'm also not using silicone..... so I'm wondering if my method is cooling down the sugar too quickly.... Do you have any thought about what I should pay attention to? Thanks a bunch!
Thank you!! You can try and poke out the bubbles with something like toothpick, that will help. It very well could be cooling too quickly. But yea, I don't think it is the recipe, all of them are pretty similar. You may try the cream of tartar, that is "supposed" to help stabilize it. Technically you can make sugar glass with just water and sugar haha.
I find that if you cook sugar in too high of a humidity it just doesn’t turn out right. I find 50% humidity or below works best. Obviously the lower, the better. Also if you stir the mixture up a bit, as if you were stirring in a color and flavoring, then that should eliminate a good chunk of bubbles. If you’re pouring directly from the pan to the flat sheet, the mixture hasn’t had enough time to “settle” before being set up. Good luck!
Im no cook, but I know that if you want clear ice that looks like glass, you need pure/distilled water, and you need a vibrating plate of some sort. The vibrations allow all of the air to escape. The distilled water will be more clear than just regular tap water. But it's the vibrations that mainly get the bubbles out.
Oh this is the glass that is used in WWE
Probably!
I am a big WWE Fan I don't believe that they can eat their glass though
@@TRYNNaBETOM it might be unproper glass though
Heh
It is
Hi i'm matt white and today we are making crystal glass!
lol :)
Thanks for a really great demonstration of sugar glass. Can I use this to make glass windows for a gingerbread house?
You certainly can! It will be a little tricky, I don't recommend making as much. Make a smaller batch and use smaller pot, that will allow you to pour it easier. Also, use a thermometer, or take it off the heat right at the slightest hint of yellow, and that way you are sure to not let it get to brown.
@@inthekitchenwithmatt -- I did try it and it came out great so far. But I was just experimenting. Now I am thinking of breaking up my results and just "gluing" them on to the back of the windows with sugar icing. It's not nice and thin (I wanted to make it thin), I might.
One reason I did the experiment was to find out how long it would stay liquid and whether I could re-heat it in case it starts to harden. I have 23 windows to do. But it took about 10 minutes before it started to harden so that's plenty of time. :D Thanks again.
BTW, as I was cleaning up, I used a little-known tip to make it easy. Most never think of it and it's so obvious.
Just fill the pan with water and put it back on the stove. Turn up the heat and let boil. The extra liquid will dilute the sugar and with the heat, all you have to do is pour down the sink once it has boiled. ;) OR you can pour that boiling water into the used pan, which also has your wooden spoon and candy thermometer and let the boiling hot water clean them, too.
@@marigeobrien Glad you tried it out!! haha yes, I always put water back in the pot and boil it to clean it up. So easy! If you want the glass thinner, you will just need to pour less of it to fill up the window space. Good luck and have fun!
How pure is this? How much could I sell a few grams for?
LOL, extremely pure.
made this for a halloween event i hosted at my school and it was so good! thanks matt!
That is great!! You are very welcome :) :)
Jesse! They found our recipe!
lol indeed!
Is it possible to make it crystal clear?
Yes, don't add any food coloring. Take it right off the heat, right when it barely has a hint of yellow starting in the sugar. But it will never look exactly like an actual pane of glass.
Hi that was great can I use rice syrup as have an allergy to corn and how do I make it clear as I want to make icicles to come off the sides of my gingerbread house thanks
Hi there! You can technically just leave the syrup out all together. I have not tried it with rice syrup. You need to take it off the heat before it starts turning color and it will be clear.
This recipe was awesome for eating and for my gingerbread house! Loved it!
Glad you made it for your gingerbread house!! :) :)
Wow your a dedicated youtuber, seriously your responding to brand new comments! Good luck to your future!
Thank you so much, yeah I try and respond to as many people as I can.
Hiesenburg is proud of you 👍
No doubt! haha, I dressed up as him for halloween 2 years ago, I was going to be dressed up as him while I made this video, but didn't wind up doing it. lol
@@inthekitchenwithmatt hahah would have been epic 😂
@@demonofyou4 Here is a video I did about Halloween costumes, where I am dressed up like Heisenberg. Not the best match but still fun, haha th-cam.com/video/rPq_H4WkD4o/w-d-xo.html
I made this today for a cake decoration. It came out superb!! Thank you so much for the recipe
That is so great! I am glad you made it and liked it! :)
Wow....Very good...it is also used in shooting right??
Thank you! Yep lots of movies use something similar. Either they make it like this or use a product called Isomalt.
@@inthekitchenwithmatt Thanku so much for replying back..😊
@@aliyafatima4983 You are welcome!
This video is so helpful! Plus Your smile is captivating!!!
Thank you! Glad it was helpful for you. :)
Thank you so much! This is perfect for Christmas stained glass sugar cookies. But just wondering, will it make a big difference if I don’t add the corn syrup?
Hi Vee! Did you see my stained glass cookies video yet? th-cam.com/video/m8Irxk0JA1M/w-d-xo.html You can still make it without the corn syrup, it just won't be as stable of a glass.
@@inthekitchenwithmatt oh, I haven’t yet. Thank you so much for the recommendation and for responding so quickly! 💕💕
@@veeveegem You are very welcome! :) :)
99.1% pure, good job Jesse
LOL thanks! "Yo Mr. White. Let's cook!"
Haha! Glad you got the reference, love your channel
@@8BitRetroTunes Yes!! Awesome show. One of my favorites, haha. Check out this video of mine haha th-cam.com/video/rPq_H4WkD4o/w-d-xo.html
Hi there. What should i do if the set glass candy starts sweating?
Hi there, is it hot and humid where you live? Also do not store it in the fridge.
@@inthekitchenwithmatt yes sadly i live in the Philippines.
@@itsnothing04 Yeah that is probably the reason. :) The Philippines is nice! I used to live there many many years ago. I lived there for nearly 2 years.
I really enjoyed your video> Im currently in culinary school for pastry and baking. One thing I noticed though was that you stirred your sugar. Just curious if there was a reason you did that?
It really isn't necessary, you just don't want it to burn, unless you really want that dark "bottle" color. And just make sure you have a good working thermometer. Or if you are eyeballing it, right when it barely starts to turn yellowish, remove it.
This is so helpful, I need to make it for a Halloween door contest project for my JROTC class
Awesome, glad it was helpful for you. Let me know how it goes! :)
Thanks Matt for answering my other questions but I have to more can you put the glass into silicone molds and can you also put these in an fridge or freezer to help the cooling process or no
Hello! Yes you can put it in silicone molds, but be careful when pouring the melted sugar, it will be hot! Don't put it in the fridge or freezer, it needs to cool down slowly. :)
@@inthekitchenwithmatt ok thank you
@@nellaangeles5764 You are welcome!
My friends use to make these for me before i left school i miss that and was craving them thank you.
You are welcome! :)
Are you sure its this or is it meth?
Ummm does it still work if I don't have corn syrup??
Hi Lydia, yes it will, but the candy won't be quite as stable. But technically you can use just white granulated sugar and water.
Might do this
You should! :)
Do you know what the measurements are in litres?
@@inthekitchenwithmatt :D
@@dougray7019 The metric measurements are in the description box of the video as well as the recipe link. :)
Can you save them for a few days or will they go bad or melt.. I'm going to try an make them today
Hello! They shouldn't melt, but they may get deformed a bit. I would save them flat on the pan. If you put them in a bag they will wind up sticking to each other, haha. A few days should be fine. Let me know how it goes, and if you run into any problems. :)
Great thank you so much I really loved your video so easy to do
@@sylviahernandez7056 You are very welcome!!
Hi Matt, I want to make a sage colour edible sugar to use for decoration on cake pops for a wedding. I wanted to add gold leaf to it. Do you think this would work and at what stage would i place the gold leaf, when its completely cooled or still warm? Thanks in advance!
Hello, Ika, I don't have a ton of experience with edible gold leaf. I think it may work though, I would put it on after it has completely cooled. With that said, you may want to experiment first before you make your whole plan around that. :) Sounds like a fun project! Let me know how it turns out. Be very careful with the temp of the sugar solution, just until it starts to turn amber/yellow, otherwise, if it gets too dark it will be hard to color it to the color you want.
@@inthekitchenwithmatt Thanks Matt, i will give it a go and hopefully it works!
@@ikadraskic5800 You are welcome! Let me know how it turns out. :)
hi
@@judykelly4414 hi judy
Hey, is it possible to add flavouring? And if so, which kind would be suited?
Yes you sure can, any hard candy flavoring will work. This brand makes a lot of good hard candy flavoring. amzn.to/3LyfbPh
Mr White's formula is looking good.
cool
So wait how do you make the blue translucent one? or just the normal clear one? :0
Right when it is done add the blue food coloring. You really need to watch it and take the hot sugar off the heat right when it starts to turn yellow. :) If you keep going you will wind up making a darken one.
Have you tried using tiny silicone molds to make tiny candies? I just bought a mold with tiny hearts on it and I was going to try this recipe with it to make tiny candy hearts.
I always make it like this, but little molds should work great. Just be very careful putting into the molds. :)
What is the shelf life and how can I store it? Just wondering how far in advance I can make candy glass leaves for my son's birthday cake
Store them flat, not touching each other, between something like wax paper or parchment paper in a ziplock bag at room temp. It will last longer in a low humid environment. It can last quite a long time. If conditions are not ideal, then it can start to curl, lose its shape, etc.
Do you add coloring to the clear one ?
Yes you can add food coloring to the clear one, that is how I got the blue ones.
Thank You so much for your kindness. Greeting from Tanzania
You are welcome! And thank you for watching in Tanzania! :)
Please can you use it as isomalt
I don't know, I haven't tried so can't say for certain.
@@inthekitchenwithmatt okay
Can you shape it when its still warm & flexible?
Yes you can! It will take some practice though. And I would wear food prep gloves otherwise it will leave fingerprints all over it.
@@inthekitchenwithmatt thanks! I'm thinking about trying to make a fake beer bottle to bite the top off of as a prank for Christmas. I guess there'll be some delicious trial and error 😋
@@inthekitchenwithmatt my idea was to wrap it around a greased rolling pin for the base and some kind of cone shape for the neck.
That will probably work! here is a video that uses a silicone mold (but with isomalt) th-cam.com/video/8CrPdepWeow/w-d-xo.html you might be able to find a mold on amazon it would be a lot of work to make your own mold but there are videos on how to do that too haha. TH-cam has everything! @@mrdaveythebaby
@inthekitchenwithmatt thank you!! So helpful!
hey matt i was curious am i able to make this and pour it onto wax paper or will it get stuck to the wax paper?
I wouldn't recommend using wax paper. It would be better to just spray the pan with cooking spray or wipe it down with a bit of cooking oil, then pour it directly on it. :)
@@inthekitchenwithmatt awesome thank you!
@@lilindica1611 You are welcome!! :)
3:13 how is named that plate where u put da candy please answer!
Hi there, it is called a "sheet pan". I also used a silicone baking mat on top of it, but that isn't necessary, you can just spray the pan with cooking spray, or rub a bit of cooking oil on it. :)
this recipe is awesome
Thank you so much!!
Can I use it also as ice castle on my frozen theme cake? Can I make it now and then use it the next day, will it melt?
Yes you sure can. Yes you can make it now and use it the next day. store it flat in a zip lock bag, but don't let the sugar glass pieces touch each other or they will stick. You can also stack them with parchment paper in between the layers too. Good luck! Let me know how it turns out.
Thanks for this
How long can it stand
You are welcome! It can last quite awhile, just don't store it stacked on each other, they will stick. Store it flat with pieces of parchment paper in between, and they will last quite awhile, several days.
Can someone tell me what I did wrong? :( my mixture came out like a very hard and gooey consistency and it never hardened, can someone tell me if I need to leave it boiling longer?
Hi there, yes you needed to boil it longer. That it the most common cause for it not hardening. Did you wait for it to start to change colors while it was boiling? It takes quite awhile.
Can you flavor this with lemon juice mixed in with/ instead of the water? Or will the acid do something adverse to the recipe?
Usually hard candy like this is flavored with an extract. So if you wanted lemon flavor you would use lemon extract. :) I haven't tried it with actual juice, not sure it will work. But it is an easy experiment to try, so go for it.
Mine didnt properly turn into glass it stayed in a sticky liquid form. Any advice?
Sounds like you didn't let it cook/boil long enough. That is usually the culprit.
Is it compulsory to put the food coloring....
No not at all, you can make it clear, although it will probably have a slight yellow/amber tint depending on when you take it off the heat.
@@inthekitchenwithmatt no cuz like when it finished cooking it was really red, so not putting to color will not destroy it right?
@@realankitpareek That means you cooked it too long. And yes the food coloring won't destroy it whether you add it or not. But it will change the color. If it is already really red/brownish. It is pretty hard to color it like I show in the video.
Is the corn syrup for taste or shape?
It is for stability. :)
In The Kitchen With Matt thanks thanks!
@@RedditEpicStories You are welcome!
Hi matt, can I also use ice cube molder for this if I want it to be formed into fake ice cubes. Thank you.
The liquid is pretty hot, to be safe I would use a metal ice cube tray. Spray it witch cooking spray first. It will take a lot longer to harden because it is thicker. But it should work. although I haven't tried it myself.
Can you use anything cheaper that a candy thermometer
You can just go by eyesight. Right when it starts to turn yellow/amber, take it off the heat.
@@inthekitchenwithmatt thank you but one more thing. Is there a substitute for the glucose syrup
@@rustyboi5402 You are welcome! No not really. You can leave it out, although it won't make as good of a product. But it should still turn out. I have seen other recipes that don't call for the corn syrup (glucose syrup)
@@inthekitchenwithmatt ok thanks
@@rustyboi5402 You are welcome!
Question here Sir mine turn out like this. I wanted a blue color for frozen themed cake. I put in a blue FC. Aw i cant send the photo but the color turns out green
Hi Grace, you need to pull the hot sugar liquid off the heat right when there is a hint of yellow in it. And then you will just need to use more blue food coloring until it gets the color of blue you want. :)
Hey Matt, great video ! Can I ask how did you get the glass crystal clear? Did you just keep watching and took it away when it started to turn yellow? Thanks !!
Hi Charlie! Yes that is exactly right. Just when it barely started to turn yellow, I took it off the heat. Instead of going by the exact temp on the thermometer. This post I have on my website may help out a bit more. inthekitchenwithmatt.com/edible-sugar-glass
Is it possible to use a smaller pot with a handle?
Sure, you can use a different kind of pot. :)
Do I need to use sugar? I don’t have two cups
Hi, yes, you can't make sugar glass without sugar. You can cut the recipe in half and only use 1 cup of sugar.
@@inthekitchenwithmatt Thank You!!!
@@blackschild4664 You are very welcome!
@@inthekitchenwithmatt also, if I cut the recipe in half, what would the new recipe be?
@@blackschild4664 1 cup sugar, 1/2 cup corn syrup, 1/2 cup of water.
Pretty cool
Thanks!!!
Thank you for the method!...I want to convert it as like common sugar texture, what can I use?
You are welcome. I am not quite sure what you are asking. Please clarify what you mean.
Nice video. Please is the water measurement 1/2 cup or 1 cup. Thanks
Hello, it is 1/2 to 1 cup. Anywhere in between that amount, it doesn't matter. :) Also the recipe and ingredients are all listed down in the description box under the video. :)
Hey Matt! How long did it take for yours to cool? Mine is still soft and it’s been out for hours. Did i do it wrong?
Hi James, only about an hour. It sounds like you didn't heat the sugar long enough. Double check the recipe here: inthekitchenwithmatt.com/edible-sugar-glass
Ok. Can I try re heating it?
@@jamesward1013 Yes you can try reheating it and melting it down.
Will this stick to parchment paper?
No, you can use parchment paper as well. :)
Great video. When do you add the different Flavors for the different colors?
Thank you, Linda! :) Right when you add in the food coloring you can add the flavoring in as well. :)
This was super helpful I’m making cupcakes for Halloween and I’m gonna put this glass on it and edible blood
Thank you! Glad it was helpful for you. Let me know how it turns out. Bloody glass cupcakes for Halloween is an awesome idea!
Hi, can you quicken the setting time by popping it in the fridge? Or will this ruin it?
Hi Jennifer, it is not recommended to put really hot things in the fridge, especially a big sheet pan of sugar glass. It is better to wait for the hour to let it cool naturally. Then after that you can store it in the fridge.
Does it matter what kind of sugar like normal?
Yes, use normal white sugar.
Hello! Can we dont use corn/glucose syrup and just replace it with sugar? Cos it is not really a staple over here
Technically yes, you can make sugar glass with just water and sugar. It won't be quite as stable, if you don't use the corn syrup, but it should still work.
This is really really cool
Thank you, Sarah! :)
@@inthekitchenwithmatt np
Can light corn syrup work?
Yes!
Can i change corn syrup with glucose?
Yes that should be fine
How many minutes does it take to get to the boiling part
Hello Antonella it really depends, it is never the same, 5 to 10 minutes, and then once it starts boiling, it needs to boil until it just barely starts to turn amber in color.
Jesse, we need to cook crystals
lol! One of my favorite shows.
do u use liquid cornstarch
Hi, no it is corn syrup. Cornstarch is different, the powder used was cream of tartar. Don't use cornstarch.
Ima use this for a Halloween Pastry! Thank you for showing me how to make it!
Awesome, Ashley! You are very welcome! :)
Mine is hardening but very very very slow. What did I do wrong and what can I do to help my current batch harden?
How long did you wait for it to harden? It is possible you didn't heat it up hot enough, did you use a thermometer?
In The Kitchen With Matt that may be it, I took it out at 220 degrees because for some reason it stopped gaining heat
good video Matt very neat!
Thank you!!
You seem very nice I will try it
I hope I do it right😃👍
Thanks! :) Good luck!
Hi.Could you pour this over a wine bottle to make a bottle mold?
No, it will stick to the bottle too much, you wouldn't be able to get it out. But you can always experiment.
@@inthekitchenwithmatt Thank you..I'll try a few things with it .Thanks for your reply
@@MsAllfiredup You are very welcome!
Hey do you know why my sugar doesn't harden like yours, mine is just sticky
Hi there, usually that means you didn't heat it up high enough. Did you use a thermometer?
No i don't have one, i just measuring it by the colour and sometimes it ends up burning
@@fedylova2474 Ok, take it off right when it starts to turn yellow/amber.
Thanks for the advice. i'll buy thermometer soon
@@fedylova2474 You are welcome!
Can you use regular syrup??
You can try this recipe that doesn't use syrup. Although I haven't tried it so don't know how well it works. www.food.com/recipe/no-corn-syrup-hard-candy-521532
Hello Matt
I’m making a eatable house & needed Windows. I watched your glass candy video. My question is, can you shape it?
Hi Linda, the easiest way to shape it would be to pour it into something like a candy bar mold which is already rectangle. Or you could take your gingerbread house with that has the cutout for the window and pour some in to fill it up, just make sure it is really flat, and the sugar glass syrup cools a bit be pouring it. Another thing you can try is using jolly rancher candies by following the method in this video th-cam.com/video/m8Irxk0JA1M/w-d-xo.html
Is used in stunts as well just that its incredibly or have been told it's incredibly brittle lol
Yes, definitely used in stunts! Needs to be pretty thin so it will break easily and not hurt as much. haha
@@inthekitchenwithmatt I'd always been interested in how sugar glass was made, going to make a video in the coming years a sort of yeah maybe a series of my own using something like that perhaps not too sure.
With the bonus of using a completely free video editor can add some pretty nice things in that forgot its name completely though haha.
Like also realising for stuff say like this th-cam.com/video/GnyYKwXJCgc/w-d-xo.html especially when things are meant to be wood is likely to be something like bolser wood I think its called or maybe plywood oh honestly some of those had me laughing my ass off lol
Great tip as well lol avoid hurting someone haha.
@@jeremysmith54565 haha cool! You totally should!
Could you replace the corn syrup with anything else orr?
Hi Sonia, no not really, not for this recipe. Technically you can leave it out all together, it just won't turn out quite as stable.
Do I have to wait for it to boil or do I turn on boil
Yes you need to wait until it boils and comes to the proper temperature, which is between 290 F and 300 F. Or right when the bubbling sugar starts to turn color, if you want it to be clear, or if you want it to be brown you can boil it a little longer.
@@inthekitchenwithmatt Ok, thank you
@@shylarodriguez850 You are welcome!
How do I keep it from turning amber?
You need to remove it right as it barely starts to turn color.
Mine got to 220F and didn't get any hotter it was like this for 20 min so i gave up and poored it and it didn't set how do i get it hotter
Turn up the heat on the burner. That will get it hotter.
How do you store it
flat in an airtight container on the counter or flat in a bag. Although it may warp after a few days.
Sir I did and it works 😊😊
Thanks sir
Any body worked
🤷
Glad you tried it and were successful!
How did you get to turn out blue without the amber color affecting it?
I took it off the heat right when it barely started turning yellow.
@@inthekitchenwithmatt Thanks!
@@TheImelda28 You are welcome!
Mine got brown. How to make it clear?
Hi there! You had it on the heat too long. Do you have a candy thermometer? If not, you need to take it off the heat, right when there is a hint of yellow starting to form in the candy. You can also try the water trick. Drop a spoonful of the melted sugar into a bowl of ice cold water. Then check it after a minute, it should be like glass, and not soft.
@@inthekitchenwithmatt Thanks I'll give it a try. I think you should pin the comment about the water technique.
@@Benaam-original You are welcome!