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HELP...I am trying to make "ice" out of cooked sug

post #1 of 47
Thread Starter 
I am trying to make "ice" to put in a beer bucket cake and I cannot get the correct consistency and color. Does anyone know what temp I need to boil the sugar to so that it will be hard enough to break into pieces but not discolor?? I obvioulsy need it to stay white so it looks like ice. My first batch was the perfect consistency, broke perfectly into pieces, but is yellow/brown. My second batch I freaked out and pulled it off the stove because I thought it looked yellow but once it cooled, it was a BIG sticky sugar mess that went straight into the garbage. Can anyone help me???
post #2 of 47
Thread Starter 
ANYONE?? icon_cry.gif
post #3 of 47
I would use isomalt but it can be hard to find. It will be sticky from the humidity you have regardless. You could go to 280* which is soft crack and 300* is hard crack. Might still have some color to it though.
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post #4 of 47
Ok, I know how you feel. Breathe!!!

I made a gingerbread car for the holidays and made candy from sugar, corn syrup and water. I colered it and poured it where I needed it, it was really easy and it lasted for a long time Nov. 22 to Jan 18th, when we finnally retired the car. You can check out my pics. McQueen Gingerbread.

http://www.cakecentral.com/mod.....t=0&pos=49

The recipe is easy:
HARD CANDY RECIPE: recipe from different web site.
2 cups sugar
1 cup water
3/4 cup light corn syrup (clear kind otherwise you get the color off the bat)
1/2 teaspoon candy oil, if the windows will be eaten.
Food coloring if you need it.
Combine sugar, water and corn syrup in heavy 2 quart saucepan. Cook, stirring constantly until sugar is dissolved; then lower heat and boil without stirring until the candy thermometer reads 300°F.
I set my electronic thermometer at 288 and watch it come up (no distractions).
If sugar crystals form on sides of pan wipe off using a wet paper towel. Remove form heat, add coloring and oil flavoring if needed.

It you pour on a siltpat and are just making a large square you might get away with it.
It's super easy and fast.

Good Luck
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Practice Practice Practice.
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post #5 of 47
I asked MelissaRHK for her recipe for her Beer Ice chest some time ago to make ice shards for my Superman Fortress Cake (which I just made again this past weekend).

Here is what she suggested I do:

it's the same sucker recipe only with light corn syrup -- the recipe is from another board -- Dena was the original poster -- -- it's super easy

1 cup of sugar, 1/2 corn syrup and 1 tablespoon of water -- in a 2 cup pryrex measuring cup -- Microwave for 6 ot 7 minutes -- to reach hard crack state -- Normally I do mine on the stove, but the microwave is sooo much easier -- be careful it's really hot -- I really recommend using a glass container with a handle..

for the ice, i poured over crumpbled aluminion foil -- spray with pam or other non stick first -- and then cracked --

for what you want -- I would leave the foil flat and then take a butter knife or spoon and lay out the spikes --

let cool and then remove --

light corn syrup will give you clear, dark the color of the bottles

you can also color and flavor -- just like hard candy suckers

oh, be careful not to burn the sugar -- i stop about 3 minutes and stir and then check at 6 -- it will make a definite CRACK in the water --

you can pour in to silicon mold too -- that's how the bottles were done

again, becareful! it's HOT!!!!!

Hope what she suggested helps you. I actually boo booed one of the batches (left it in for 7 minutes instead of 6) DEFINATELY made a color difference...way too yellow!

-Michelle
post #6 of 47
msauer - wow that sounds really easy. I will have to try it that way, I am just afraid that our microwave albeit only 1 1/2 years old is not consistent, do you think checking it twice during the cooking ok?

Thanks again.

Good Luck.
Practice Practice Practice.
Life is short, enjoy what you do!
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post #7 of 47
MSauer..... can you make your own molds for the beer bottles? I was thinking of doing a beer chest for the grooms cake for my daughters wedding. I emailed someone about directions for both the bottles and how to do the chest but never got an answer.

So if you put the clear on crumpled aluminum it makes it look like crushed ice?
post #8 of 47
I think that it would be okay to check it twice. I had NEVER made hard candy before and this was easy as pie. I noticed that right after stirring the candy hardened on the spoon fairly quickly (obviously), so I just was sure to use a clean/dry spoon on the second stir/pour.

CAUTION:
I tried making a double batch...BIG MISTAKE. I even remember emailing MelissaRHK back and asking her about it. She said that she had the same problem when attempting a double as well. So, I don't know the answer on adjusting cooking time for a DOUBLE batch, but I can tell ya that I threw away alot of Karo that day! LOL!!!!

-Michelle
post #9 of 47
Thread Starter 
MSAUER,

So, your saying that the sugar needs to get to the hard crack stage? I prefer to do mine on the stove with a candy thermometer so I can keep a close eye on it. The weird thing is, my first batch did not even make it to the hard ball stage and it came out quite yellow. I have a new thermometer so I do not think that is the problem. Maybe the recipe i used? It was equal amount sugar (1/2 cup) to corn syrup, no water added. Do you think that would make a differance? I really appreciate everyone's help, I really want to figure this out because it is such a cool idea!
post #10 of 47
Quote:
Originally Posted by sundine2

MSauer..... can you make your own molds for the beer bottles? I was thinking of doing a beer chest for the grooms cake for my daughters wedding. I emailed someone about directions for both the bottles and how to do the chest but never got an answer.

So if you put the clear on crumpled aluminum it makes it look like crushed ice?




Yes to the crumpled aluminum foil! Crumple it up and then haphazardly "flatten" it out a bit. Make sure you give it a good coat of non-stick spray down in those nooks and crannies. (I bet if you poured it quick enough you could place another crumpled piece on top (don't forget to spray it too) and then both sides would be textured.

As for the bottle molds, I know that the person told me that they used a pre-fab mold and then used both light and dark corn syrup in the recipe to make different "brands" of beer, but I am sure you could make your own. It would have to withstand the heat, so I am thinking you may have to use something like that silicone plastique (www.makeyourownmolds.com). I have made some of my own, but I used the cheap stuff from the craft store in the clay dept. (Sculpey Mold Maker). I know it's not "food friendly", but no one was eating that part anyway.
post #11 of 47
I think that you do need to get to hard crack.

So, when you are using the thermometer do you let it in the pan the whole time? I've read (and experienced with a homemade caramel candy recipe) that if you leave the thermometer in the pan it will give you false reads. You aren't really up to the temp you THINK you are. Take it out, wash and dry between each time you check it (BIG PAIN...I KNOW). Maybe that would help. (I know it seems like a no brainer, but also make sure you thermometer isn't hitting the bottom of the pan either)

If all else fails, try the version I posted. I swear it is so easy you are gonna wonder why you are standing over the stove checking your thermometer.
post #12 of 47
Thread Starter 
[quote="sundine2"]MSauer..... can you make your own molds for the beer bottles? I was thinking of doing a beer chest for the grooms cake for my daughters wedding. I emailed someone about directions for both the bottles and how to do the chest but never got an answer.

Check out the How To Forum and there is a great thread there on how to make the beer bottle molds.
post #13 of 47
Thread Starter 
Quote:
Originally Posted by msauer

I think that you do need to get to hard crack.

So, when you are using the thermometer do you let it in the pan the whole time? I've read (and experienced with a homemade caramel candy recipe) that if you leave the thermometer in the pan it will give you false reads. You aren't really up to the temp you THINK you are. Take it out, wash and dry between each time you check it (BIG PAIN...I KNOW). Maybe that would help. (I know it seems like a no brainer, but also make sure you thermometer isn't hitting the bottom of the pan either)

If all else fails, try the version I posted. I swear it is so easy you are gonna wonder why you are standing over the stove checking your thermometer.



Yes, I am making sure the thermometer is not touching the bottom of the pan. I never knew that you should not leave the thermometer in the pan though, I always have. I guess I should be brave and try the microwave method since you said it works... I am just skeptical of that. It sounds too easy icon_lol.gif And I am worried because I know how picky sugar is and all microwaves are differant so how will I really know when it is done?
post #14 of 47
Ok Patton78.....I must be totally stupid because I can't find the thread. I did a search on beer bottle molds but didn't see it... of course my eyes are crossing right now and I need to go to bed but the addiction is so strong for this website that I can't break loose.... icon_lol.gif
post #15 of 47
thanks guys this very imformative
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