Sugar Candy – take two

May 27, 2011

So I finally got a candy thermometer at Moore Wilson. I made another batch of sugar glass which I think tasted delicious without the cornsyrup.

The recipe was 3.5 cups of sugar, 2 cups of water and .5 a teaspoon of cream of tartar. The tartar prevents the sugar from recrystallizing.

It also looked gorgeous.

Problem was that the icing sugar got absorbed into the candy after a while and it all fused together. The individual lollipops lasted a while though!

So my conclusion is that if you want sugar glass which lasts a while use cornsyrup but if you want yummy candy which will be eaten quickly use the second recipe.


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