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--------Tanks for checking out my instructable and please vote for me in the candy contest if you guys like it --------

Did your mom ever tell you "do not play with glass"? Well this glass you can play with and you can even eat it.
I always saw how in movies they break bottles on peoples' heads, and always wondered how they did that. I just leaned this process and not only can you make fake bottles for special effects or for fun, but you can also eat them.
These bottles are made of sugar and corn syrup - and they are totally eat-able. Following this Instructable you will be able to mold pretty much anything out of sugar-glass, you are only limited by your imagination.
The sound that this bottle makes when breaking is also extremely realistic. 



CHECK OUT THE VIDEO HERE
http://www.youtube.com/watch?v=ozf5gPpHOqg
 

Step 1: What You Are Going to Need.

Materials for the mold:
Oomoo #25 or 30 
Mold release
Glass bottle to be molded 
Plastic bottle ( at least 1" wider than the bottle to be mold)

Materials for the candy glass:
Sugar
Light corn syrup
Cream of tartar 
Water
Food colorant

Tools:
Candy thermometer
An old cooking pot
Thick gloves


Step 2: Prepare the Bottle and Mold

Prepare the bottle:
First you need to remove the stickers and labels from your bottle, save this so you can put them back on your fake bottle for a more realistic look.
Clean the bottle really good, make sure there is no residue of any can because any of this will be transfer to the mold and the to you fake bottle.
After the bottle is clean apply the mold release following the instruction on the can, in my case i only had to spray a thin coat all around.
Make the mold:
Get your big plastic bottle ( it should be at least 2" taller than the glass bottle and 1" wider )
Cut the top of the bottle, apply mold release to the interior of the plastic bottle.
Hang the glass  bottle inside the plastic bottle it should have 1/2" of free space all around and 1" in the bottom and 1" in the top.
TIP: is a good idea to fill the glass  bottle with water that way it will not float when you start pouring the silicone mix)
Pour the mix really slowly with out disturbing the glass bottle cover at least 1/2" over the top of the bottle.
Now, just wait according to the time of the product you are using.



Step 3: Unmold

When the mold is cured cut down one side of the plastic bottle carefully because we are going to use that bottle later.
Once you cut and removed the mold, star cutting down the mold with and exact o knife, try to go all the way down till you touch the bottle and cut down on one pass that way the seam in your candy bottle would be less noticeable.
Open the mold down the cut and pull the bottle out.
Now, put the mold back in the plastic bottle and put rubber bands or tape to hold the mold in shape, dont for get to apply a really light coat of mold release to the interior of the mold.

Step 4: Make the Glass Candy Mix

In a cooking pot you are going to put;
3 1/2 cups of sugar
1 cup of corn syrup
2 cups of water
1/4 tsp of cream of tartar
Bring the mix to boil really slow and stir often,if you heat it up to quick it will caramelize and it wont work.
The mix need to boil to 300 degrees Fahrenheit it would take about 1 hour to get to this point, right before taking it from the heat apply the food colorant if you are going to use
any.
TIP: if you dont have a candy thermometer get a spoon of candy mix and pour it in a cup of cold water then take it out and if it brakes like glass is ready.

Here is a table of the candy stages for reference:
-Thread 223-235* F The syrup drips from a spoon, forms thin threads in water Glacé and candied fruits

-Soft ball 235-245* F The syrup easily forms a ball while in the cold water, but flattens once removed Fudge and fondant

-Firm ball 245-250* F The syrup is formed into a stable ball, but loses its round shape once pressed Caramel candies

-Hard ball 250-266* F The syrup holds its ball shape, but remains sticky Divinity and marshmallows

-Soft crack 270-290* F The syrup will form firm but pliable threads Nougat and taffy.

-Hard crack 300-310* F The syrup will crack if you try to mold it Brittles and lollipops

-Caramel 320-350* F The sugar syrup will turn golden at this stage Pralines

Step 5: Pour the Mix in the Mold

WARNING: THE CANDY MIX IS EXTREMELY HOT  AND IT WILL STICK TO EVERYTHING IF YOU GET IT IN YOUR SKIN YOU WILL GET EXTREMELY SEVER BURNS. PLEASE USE GLOVES  AND BE REALLY CAREFUL.

Pour the mix in the mold through the opening fill up at least half of the mold then rotate for 5 seconds and the turn upside down and let all the excess drip into the pot.
When no more candy comes out you can repeat the process of not, depends on the thickness you want your bottle to have.
Now set aside and let cool down, do not put on the freezer because the humidity will make the bottle sticky.

If you want to make multiple bottles with the same candy batch you need to have multiple molds because the candy mix can not be reheated once starts to cool down because it will burn.

You can use the rest of the candy mix to make a glass window or some shapes, just extend a peace of aluminum foil in a table apply some mold release and pour the mix.

WARNING: do not use a glass table to do this because the heat will transfer to the glass and it will break in an explosion kind of way.... it happened to me arrrggggg!!! 


THIS IS A VIDEO OF THE ROTATION TECHNIQUE 

Step 6: Release Your Bottle.

To release the bottle after it has cool down just  open the mold through the cut and pull the bottle out.
The bottle is pretty resistant but you do need to be careful.

Now just go and have fun. you can break it in someones head ( with their consent ) or just walk in to a bar and break it in your own head to impress all those biker chicks.





--------Tanks for checking out my instructable and please vote for me in the candy contest if you guys like it --------

<p>hey was thinking of using this for plates and cups in my new movie, we have a scene where the husband gets plates and stuff thrown at him by the wife, is this something that would work for that, I was thinking of taking plates and cups from my cupboard and using them to make the mold</p><p>also where do you get the stuff to make the mold, micheals?</p>
Hey! I played around with the recipe a little. I found that since it's humid where I am right now that the bottles were not setting up well, and remaining sticky.<br><br>I took out a lot of the water and made it equal to the amount of corn syrup. The mixture heats up more quickly, and I've found that the pieces shatter less, as it breaks into larger, more cleanable chunks when smashed.
What is the cream of tartar for? What does it do?
<p>It's an acid, preventing flash crystallization, meaning that as you pour it, it becomes hard immediately, instead of cooling down and hardening gradually.</p>
<p>Is the bottle hollow?</p>
<p>Yes - that's why you rotate the bottle - to get the mixture to cover the outer surface of the inner mold.</p>
Can anyone help where to get Karo from in the UK ideally Surrey tomorrow??? Thank, Kat
<p>Yes, any light corn syrup will do. Karo is a brand name.</p>
all it is light corn syrup any grocery store should have it in the baking section
Can this be done with other mold silicons? Smooth-On products are harder to come by in Canada, I think.
<p>hey the maker of the bottle can you please contact me 469- 370- 4417</p>
<p>I found this recipe right before Christmas, and proceeded to make a batch of cinnamon, a batch of spearmint, and a batch of peppermint. Everyone LOVED it and now my daughter is requesting I make some in fruit flavors. Easy recipe, never disappoints! Thanks for posting it!</p>
If you're going to wear gloves asadvised in the instructable, DON'T wear the type in the video. Some kind of welding gloves or even gardening gloves would be safer, but are somewhat cumbersome.
whats oomoo?<br>
It's a type of silicone RTV rubber, specifically made by <a href="http://www.smooth-on.com/index.php?cPath=1136" rel="nofollow">smooth-on inc.</a>
Is it edible?
100%
how much of the silicone mix do you need for the mold?
Hi, very cool instructable.<br>Is the Cream of tartar really necessary? Because I cant find it where I live :p <br><br>
I hope you like your iPad! No one can get one right now! You're my favorite instructabler!
Congratulations!
Uhul !<br>great you won !<br>This work must be hard to do.<br>But the result is very cool.<br>kisses
Thanks, i can not believe that i was not going to enter the contest. I saw &quot;contest ends the 12&quot; on the 12 and i was like awww... then i saw it said the 13 and i was like ahh w/e and my mom and sis pushed me to go home and make the instructable and well.... yeahhhh<br>thanks everybody..
than you got an I-pad ! :D<br>keep doing amazing things like this.<br>:)
Congrats on your win. Well deserved with this cool project.
Thank you
Congrats! Hope my vote helped!
Thank you so much and thanks for that vote too
&quot;I leaned this prossess&quot;? You should change tha, but great instructable! My friends were like sitting there drinking soda while I was eating the glass. (I filled it with soda/pop) And one of them was like how come the glass is sugary? And that was funny! 5*
Is Oomoo food safe?
Can I use a meat thermometer rather than going out and buying a candy thermometer? Is there a difference?
No, the meat thermometer does not go high enough. But they are cheap.
Yes, you can use a meat thermometer as long as you have a 300 degrees Fahrenheit mark. The difference is that the candy Thermometer usually has a description of the candy stages next to the temperature.<br><br>-Thread 223-235* F The syrup drips from a spoon, forms thin threads in water Glac&eacute; and candied fruits<br><br>-Soft ball 235-245* F The syrup easily forms a ball while in the cold water, but flattens once removed Fudge and fondant<br><br>-Firm ball 245-250* F The syrup is formed into a stable ball, but loses its round shape once pressed Caramel candies<br><br>-Hard ball 250-266* F The syrup holds its ball shape, but remains sticky Divinity and marshmallows<br><br>-Soft crack 270-290* F The syrup will form firm but pliable threads Nougat and taffy.<br><br>-Hard crack 300-310* F The syrup will crack if you try to mold it Brittles and lollipops<br><br>-Caramel 320-350* F The sugar syrup will turn golden at this stage Pralines
Meat thermometers don't go up that high- only candy thermometers do. Meat goes up to only 200 tops otherwise the meat would be charred. Great instructible- I want to make candy shot glasses.
hmmm.. maybe have friend#1 walk into friend#2's bar, then you walk in, grab a sugar glass bottle, then freak out everybody by smashing it on #1's head (they would have to be in on the joke, and you would have to make sure you have the right bottle...)<em>if someone does this,<strong> FILM IT!!!!!!!</strong></em>
quick note: make sure you don't catch your &quot;pants-less&quot; reflection in the refrigerator
Haha, I had this happen to me once from a CRT TV ;)
lol, i had sugar all over so was in boxers all over my house...lol<br>good attention to detail
Uhm, not to be one of those people who pick out mistakes, i just hate when people do this; you put eatable. the word is supposed to be edible.
Thanxs, constructibe kriticism is allways welcom...lol<br>Really thanks...
Hahah. Not sure if you're being sarcastic though.. But if you're not, then your welcome. And this is a nice instructable. I might actually attempt this one.. hahah. i haven't made most stuff I look at on here...
Well, technically there is a difference between edible and eat-able.<br><br>Paper is edible, but not really eatable. Sour milk is edible, but not really eatable...if you get my drift?
Hahahaa, I see what you're saying there. but i was just saying that because i thought eatable wasn't a word. If it is then never mind. I was just trying to help because it makes the instructable more presentable that way. You understand my reasoning for pointing out then?
Lawlz at video *Change My Pitch Up, Smack My ... = I<br><br>
Do these get sticky and or melt if left out at room temperature?
It is candy so eventually would get sticky if you leave it out side for hours, also depends on the humidity of the air.
This is awesome. Got my vote!
Wow... so cool . Thanks
wooow it's so realistic!! I will try it!!<br>Please, can you tell me the quantity of each ingredient??? <br>Thanks :)
For the mold, depends on what silicone mold kit you get and for the sugar glass there is exact quantity and instructions on step #4

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