Introduction: Sweet Hearts 💕 for Sweet Heart
This time I'd like to share with you how to create amazing sugar hearts from the "boring" granulated sugar. This way is very simple and doesn't require any special skills. You can make sugar shapes for any kind of topics and with various tastes/flavours. And we prepare a couple of these options in this Instructable. So, let's start…
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Step 1: Tools
- silicone moulds
- silicone spatula
- food processor/blender
- soft brush
Step 2: Ingredients
White granulated sugar - 150g
Rose water - 1/2 tsp
Strawberry juice or any other berry juice with red color - 1, + 1/2 tsp (see description in process step)
Brown granulated sugar - 150g
Coffee extract - 1/2 tsp
Cold Espresso - 1, +1/2 tsp (see description in process step)
Step 3: Process
This process contains steps description which are common for the both options.
Put sugar into the food processor/blender bowl.
Add the extract and mix on max speed for 10 seconds.
Add 1 tsp of the liquid (juice, coffee or water) and mix on the max speed for about 1 minute.
Scrap the bowl with silicone spatula and mix again on max speed for 30 seconds.
Check the consistence, see video for the reference sugar should be not much moistured. Video shows that if squash the sugar on the bowl's wall it should hold the shape. When you distruct the created form, sugar should crumble into granules, not fall as entire piece of stuff.
Step 4: Solving Problems
Sugar is not holding the shape: It has lack of liquid.
Solution: Could be fixed by adding more liquid. Begin with adding 1/4 tsp in a time and mixing with checks after each action.
Sugar is to solid and do not crumble: It has too much liquid part, photo #2.
Solution: Easy to fix by adding more sugar. Add sugar with small portions, until it'll be in right consistence
Step 5: Forming
Put the prepared mixture into the silicone moulds and reasonably compress the sugar mixture with spoon. Remove the excess sugar from the silicone form surface with soft brush. Put the form in the preheated oven at 60 ˚C for 40-60 min. Time depends on the size of shapes.
Once drying process finished take them off and let them cool. Take the shapes off from the silicone mould and enjoy.
Step 6: Checking the Result
As you can see on the video, attached to this step, the sweet shapes should "sound" like a very dry lump sugar, when you breaking it. That is why it's better to check the condition on the one shape, before taking all other forms from the mould.
If the result is not crispy enough, put the forms back into the oven to 15-20 more minutes.
Step 7: Moulding Problems
Special attention have to be payed to the moulds. You have to choose mould with no thin elements and with no high level of details. Small elements with thin structures are very brittle and could be easily broken, even on the taking from the form, see photos for reference.
Step 8: Bonus
If your choice is a very detailed models, it's better to replace granulated sugar with powdered sugar for shaping.
Process of preparing the mixture is absolutely the same. Also you can use edible colors (that have to be added into the liquid) , zest and so on… Do not be afraid to experiment, and share your result.
Thank you for reading and be sweet 💕
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