I know I remember someone wanting a recipe for sugar glass do not know who it was but heres a recipe:

Sugar Glass by Rebecca Burt

Materials
Stainless Steel or Copper pot
Candy Thermometer
16 oz water
28 oz sugar (granulated)
1/4 Teaspoon Cream of Tartar (optional)

1). Mix water, sugar and tartar together in the pot and bring it to a boil on the stove(at about 220F).

2).Leave it boiling until it reaches 300F which will take about 45 minutes.The mixture should be thick,with almost all the water boiled off.

3). As soon as it hits 300F, pour it into whatever mold you are using and let it cool.

1). Sugar glass does not last long (warps or goes sticky) so make it close to the time when you plan to use it.

2). Keep it out of moist areas and direct sun.

3). The sugar can attract ants and other bugs so keep it wrapped in plastic until you use it.

4). Though only sugar, the glass can have sharp edges/points when broken,so be careful when handling.

SugarCreations - What's the next project you're working on?

Can't wait to see more photos.

Thanks for the recipe! I think the things that can be done with sugar are amazing, and I'd love to try some of it. I want to try blown sugar so bad I can taste it. (no pun intended! )

Couple of questions...what would sugar "glass" be used for? A display base for other sugar art? Or is it usually used by itself?

For the 45 mintues that the mixture boils, does it need to be stirred or left alone?

I've seen it specified before to use a copper pot for sugar concoctions, but I've never found a reason for that. I assume it has something to do with the way copper transmits heat compared to other metals. Does anyone know for sure? That's just the curiosity speaking...the 2 year old in me has never stopped asking "why?".

Well,

Well cakesoncall there is nothing to stop you. Sugar glass is used mostly for decoration. You could use it as a base but I would wait until the last minute to make it.
It may or may not take the sugar 45 minutes depends on your heat source. And you do not want to stir it!
As far as copper pots go they are reccommended because they conduct heat more evenly than do other metal pots. I use a stainless steel pot 3 quart size. You do not have to have copper you can even use enamel ones if you have them.The most essential piece of equipment in sugar work is a good candy thermometer try to stay away from the digital ones. A good analog thermometer works great. If you have a michaels near you they have them for about $15 thats where I got mine. Hobby Lobby may have them but the one near me only had the cheap $3 kind.If you ever have questions or need more info please feel free to posts it or pm me always happy to help another future sugar artists.

I first learned of sugar glass in Theatre Arts class. Used to be the only way to make a "safe" window or other glass object for an actor to break on stage until modern plastics that broke like glass were invented.

Yeah, did not know much about it. Just happened upon the recipe while browsing figured someone might be interested in it.

Thanks for the recipe Is this the same recipe you use for pulled sugar? I am very interested in learning to use both glass and pulled sugar.

No its not. If you go to my site on RecipeCircus I have a recipe posted there for pulled and blown sugar. Look at the bottom of this posts for the web address. Any questions PM me I will be glad to help. I think there is one posted somewhere here on CC in this forum. Ooops I almost forgot, do you have an equipment lists?

Thanks again. No I do not have an equipment list, can you post one?

Look in this forum there is an equipment listing there.

Okay, I am a total novice when it comes to "sugar art", so can you tell me what is the difference between the sugar glass and the blown or pulled sugar?? What are the major differences in working with the two?? SugarCreations, your pieces are so beautiful!!

The major differences are with the sugar glass you do not have to put your hands in it. Pulled and blown sugar require the person to pick up the sugar and pull or blow it. Thats where the blisters come in. Thanks for the nice comment. Hope that answers your question. Looking at the recipe I think I would actually make the cream of tartar optional. Reason being is that the acid gives the sugar elasicity something you do not want especially in cast sugar items because you want the piece to be structurally sound.

sugarcreations, your ingredients list has water, sugar, and cream of tartar but your instructions include corn syrup. . . how much corn syrup should be included?

Yeah! I was trying to figure it out, but... Can you please, let us know?
Thank you in advance.
Bye!
Sory.

OOOOOOOOOPS! Sorry that was a typo! No corn syrup guys!

thanks for posting.

I am experimenting with making "Sugar Jewels"

Thanks for the sugar glass recipe!

Would that work if poured in a silicone mold? Is it possible to get a clear diamond effect? or if I wanted to do a "ruby" effect at what step would I add color? Is this recipe a substitute for isomelt?

Thanks for any advise!

Hello. I registered with this site just to answer your questions.

1) Corn syrup may actually add to the stickiness of the overall piece. Experiment with it and without it.

2) For those in the U.K. you may have a lot of trouble finding corn syrup. Use Liquid Glucose (about 79p from tesco baking aisle).

3) Add food colouring AFTER you have made the sugar solution. Adding it before will simply cause it to evaporate with the water.

4) YES, YOU DO NEED TO STIR IT. The sugar needs to dissolve into the water, achieved by stirring. The same goes for corn syrup or liquid glucose, if you are using it. To make brown sugar glass, simply burn the solution.

5) You can use Isomelt instead of sugar, but you may find this to be a lot more expensive than it needs to be, espcially if this is your first time making sugar glass.

6) Plain sugar glass IS clear if you have made it right. The solution will go from cloudy to clear it heats up. Images will appear warped through IT, but is IS clear.

Making the sugar glass is easy. Moulding it is the hard part.

I am currently working in SFX for a regional television channel in England - none of this is guesswork.

Sincere apologies if any of that smacked of arrogance.

Great info!!