Step 7: Other Applications

Spun sugar - When you get really good at it, you can drop the sugar into a work area and "catch" the threads as the mixture falls. This can be a very delicate and interesting garnish for desserts. I have seen chocolate bird eggs in a spun sugar nest as party favors.

Breaking stuff without the mess - I let my wife break a sugar glass bottle over my head. It was very theraputic for her.

Silicon molds<br>
uhh what do you do if you just want to make a flat lolly pop? and do you think if yo added food coloring to the mix that it would still work, but change the color??? this is a really cool instructable!!
<p>For anyone wondering. Yes, you can add food coloring to create different candy glass colors. This is how candy canes are made red, although they are pulled to give a different sheen. the liquid drops work okay. However, there are gel food coloring supplies that are much more concentrated you can use as well. </p>
<p>I made it, works great will hopefully do a video on it soon... Will link to this page seeing as I used your recipe... Thanks!! </p>
<p>Am done :D (http://www.instructables.com/id/How-To-Make-Fake-100-Edible-Glass-From-Sugar/)</p>
<p>I can confirm that dyeing the glass does work fine, just make sure that it is cooled first to be safe... I added mine at 200F...</p>
<p>I used the Sugar Glass to make an Edible Nest for some Chocolate Eggs XD</p><p>From a first timers view... It is pretty tasking...</p>
Fantastic! Most excellent etc etc!! Your Instructable is amazing. Thanks for sharing.
is it possiblt to vacuum out the air bubbles prior to pouring into the mold to get more realistic looking glass?
Very cool project. Thanks for sharing.
Do you reckon that abit of green food colouring would make it look like a real glass bottle?<br>hrrrrrm time to experiment!
Sugar? This is what I get when I instructable search for hard crack??!! BLAST!
Why don't you search for it on erowid.org instead?&nbsp;:P<br />
&nbsp;HA HA dangly parts.<br />
LOL , wheres the baby grand<br><br><br>nice instructable.
&nbsp;jerk<br /> <br />
&nbsp;Do you think this diamond ice mold would work?<br /> <a href="http://www.surlatable.com/product/diamond+ice+mold.do?keyword=diamond+ice+cube&amp;sortby=ourPicks#" rel="nofollow">www.surlatable.com/product/diamond+ice+mold.do</a><br />
sweeet, how well does it smash?
Quite well, I'm going to see if I can post a video of the bottle being broken (possibly over my head).
Sweeet. I want to see the 'spun sugar' as well, do you do that too? Surely you're a master confectioner!
can&nbsp; someone make a cast foe me? plzzz
I personally can't do it, but I know the technique. You veery veery slowly poor the confectionary napalm (when it's still hot) and as it falls, you catch it from about 30 cm below where it's being poured, and by then it's generally hard. And then as it falls you use what you already have, and keep catching it into the desired shape. This is Extremely hard, but it's delicious!
The way I saw it done, you dribble some out of a spoon to get a thin strand, and twirl the strand around a knife iron or a greased wooden spoon handle as it falls. It's essentially hand-spun candy floss. That was some master chef, though, I get the idea it's a difficult trick :)
That's pretty much it essentially, there are different ways people do it. But yes, it is a difficult trick! Not my pics up there anyways, but I thought I'd post a pic. I wonder if ERNesbitt posts it in the 'able? *wink wink, nudge nudge*
Can you give me an attribution from the image. It should probably be public domain. I don't like to use images that aren't mine, or public domain without the proper link-back to the source.
attribution?!? Do you meen the html link? Just search google images or something because I can't remember where I got them, *sad face.* It'd be pretty cool to see them in the instructable, for every one.<br/> BTW I voted for this with the contest, it's really good! And could you leave a html for the video of it being broken over your head? Or could you get it posted? It'd be pretty sweet!<br/>
The video is in the last step. I'll see what I can find in the public domain that I can post here picture-wise for the spun sugar.
*smash* that was pretty cool when it got broken over your head! I was sort of waiting for you to fall over unconcious though. lolz, nice.<br/>
Thank you for the vote!
Couldn't you also just make a cotton candy machine with a bigger hole?
Actually, I'm just a computer geek who likes to cook.
w00t! me too!
haha that would be cool!
sweeet, literally
For the curious, here's another kind of a bottle mold:<br/><br/><a rel="nofollow" href="http://www.foodnetwork.com/recipes/jacques-torres/gelatin-molded-champagne-bottle-recipe/index.html">http://www.foodnetwork.com/recipes/jacques-torres/gelatin-molded-champagne-bottle-recipe/index.html</a><br/><br/>It's by Jacques Torres.<br/>
will the gelatin whitstand the heat of the liquid sugar?
No, gelatin melts at a relatively low temperature, but higher than the melting point of chocolate.&nbsp; The molten sugar is around 300 degrees F.
How strong is the sugar glass? I've been thinking of loading my future bottle with a red liquid- for a gore bottle smashing effect!- just hope its strong enough to hold fluids
It will hold a liquid, but you have to keep in mind that adding liquid just adds weight to the final smash. Depending on the size of the bottle, it weighs 8 oz. already. Adding half a cup of water brings it up to a full pound. The heavier it is, the more it hurts.
ok, thank you
Where do you get food grade sillicon? I'v heard of sillicon for casting peuter which is for hight heat, but not for food. Please let me know. <br/>=)<br/>
I used <a rel="nofollow" href="http://www.smooth-on.com">http://www.smooth-on.com</a><br/><br/>The Smooth-Sil 940 is food grade, and will handle temperatures up to 450 degrees Farenheit.<br/>
Did you use a 2 part mold? and if you use a 1 part mold is the sugar glass strong enough to withstand being pulled out?
It is a one-part mold. I had to be very careful when pulling the bottle out, but it was stable enough. I have some difficulty doing the same thing in chocolate.
Chef's trick--use a wet brush around the sides of the pot to keep sugar crystals from forming. Basically--melt the darned things before they have a chance to grow. A little more work, but it's worth it to keep from having to re-do the whole damned thing!
for the mold am I able to have a mold made of cast ?
is your cast wine bottle hollow? or is it solid?
It is hollow. I used a rotational molding technique. However, I have used the same recipe for solid castings. Your application determines the mold type.
I also want to know!!!!

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