I am trying to make ice cubes from sugar and it keep turning brown. I am using 1/4 cup light karo syrup and a cup of sugar. I am stirring constantly and using a stainless steel pot. I start out at medium temp and the second batch I decreased the temp and it still comes out brown. arg!!! Please help!!

Please also see:

http://cakecentral.com/cake-decorating-ftopict-730737-.html

HTH

It will turn a little yellow but if it's turning brown, it's being overcooked. 297-298 is the temp to cook too. I took it out and placed it immediately in a cool water bath to stop the cooking. Maybe that will help.

I think you may need some water in the recipie which will eventually evaporate. Try the recipie I gave in the earlier thread. It worked well for me.

Can it be made without the cream of tartar?

I made some beer bottles (in my pics) and made clear gelatin ice cubes. The only downside is that they will take up colors if they touch them, I carefully lined the bucket with saran wrap, added the ice cubes, it was fine. Sat at room temp overnight just fine.

The cream of tartar helps stabilize the sugar crystals. My first batch was 1 cup sugar, 1 cup syrup w/o cream of tartar and it did work, it just was more unstable and they absorbed the moisture in the air and became spotty & sticky. But for ice cubes, that's not a huge problem, looks like condensation. Store then in an air-tight bowl with silica packets if you have some.

So, how'd it go? Any better?