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Sugar ice and beer bottle help!!!!

post #1 of 6
Thread Starter 
I was wondering if anyone knows how to make sugar ice or knows of a good tutorial for it

Also I made a sugar beer bottle and it melted and fell over!! How do I prevent this? It was inside!!!! Can it be refrigerated or will that cause it to crack? I don't have time to order isomalt because no stores close to me sell it icon_sad.gif

The sugar bottles will be sitting outside (in the shade) for the party and the last thing I want is for my bottles to melt and fall over
post #2 of 6
maybe this will help, also lots out there on you tube ,etc. hth


http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7125063&sid=28b7a5a193d233b0d1ba24bb88daa1a7
post #3 of 6
I used regular sugar and corn syrup. Is it possible you didn't let it get to hard candy stage first before you poured it? The ice was just the same sugar/corn syrup mixture poured on "release" aluminum foil that I had crumpled up first.. then cool and pop off. Good luck!

Here is the one I did
http://cakecentral.com/gallery/1807767
post #4 of 6
Thread Starter 
What do you mean by the hard candy stage before pouring. I put it in the microwave the amount of time I was told then began pouring it...am I supposed to let it sit before pouring it? Sorry this is my first time
post #5 of 6
I'd never try to make it without using a candy thermometer. It'll tell you exactly when to stop boiling. I also do it on the stove so I can test the temperature regularly. Regular sugar will turn yellow if cooked too long.
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post #6 of 6
I make mine on the stove also so I am not sure what the timing is on the microwave but if they melted I would guess it was not hot enough.
This is the tutorial on the main page that I used to do the bottles
http://cakecentral.com/articles/763/how-to-make-a-sugar-bottle
1 cup sugar
1/4 cup light corn syrup
2 T water
Boil to hard crack stage

The tip given in the tutorial is to let it sit in the oven at 265 degrees to settle for 15 minutes. Helps with the air bubbles
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