Q&A for How to Make Sugar Glass

It appears to be an 8" x 8" or 9" x 9" pan. The larger the pan, the thinner the glass.

Did you use light or dark corn syrup? Dark corn syrup will give you a darker color. The temperature might also have been too high. Cook your candy over medium heat, and don't let it get hotter than 320°F (160°C). The sugar may also have boiled too quickly and caramelized.

Yes, sugar glass is used as a breakaway glass in many movies and TV shows.

Yes, you can create a marble effect by using food coloring. It will not affect the candy. Just place around two drops of coloring in the mold and swirl it.

Sugar glass lasts quite a while. You can freeze it and it will last for years, or short term to keep it from getting sticky, place the pieces in a plastic ware container with a piece of paper in between each, and put it in the fridge.

Your candy might not have gotten hot enough. It needs to reach 300°F (148.89°C) before you take it off the heat.

If the temperature stopped rising around 210 and 240°F (98.89 and 115.56°C), this is normal. This is because the water is evaporating. Once the water evaporates, the temperature will start rising again. If the temperature was not around 210 and 240°F (98.89 and 115.56°C), check to see that the pot is centered on the burner and getting even heat.

You might be able to break it up into smaller pieces, and melting it in the oven on a baking sheet.

Yes. All you do is add one or two drops of food coloring to the sugar mix after you place in mold and swirl.

Unfortunately, it is not possible to make candy turn clear once it caramelizes. The best thing for you to do is to eat it and start over.

I used baking soda, and it turned out the same.

Sugar glass will get sticky over time because of the humidity in the air. However, you can make it feel less sticky by dusting some powdered sugar or cornstarch. Keep in mind that this may turn the candy cloudy, just frosted glass.

Yes, you can eat it, although it is not recommended that you do so in one sittting. That is too much sugar to eat all at once!

It will be fine on your normal pans. The sugar glass will harden on the inside. Don't try to chip it out too much, just pour in hot water; the sugar glass will dissolve, and your pan will be as clean as it was when you started.

That's caused by overheating. Use a lower temperature, and take your container away from the heat when most of the sugar is liquid (when it still has a few pebbles of sugar). The heating container will retain heat for minutes afterward, which is enough to fully melt the remaining solid sugar.

Yes, they are interchangeable. The only real difference is that glucose, being an invert sugar, will not return to crystal form.

No, you should probably stick to the corn syrup. Substances like honey and maple syrup are too soft and will most likely result in a sticky end result.

Yes, you can put it in the fridge.

Yes, you can. Coat a metal cookie cutter with cooking spray (oil) or coconut oil and place onto silicone baking sheet or parchment paper (oil coated). They also make hard candy molds for this exact purpose. Some are hard plastic, some are silicone, just make sure they are for high heat "hard candy" or you might melt the plastic/rubber. Ones designed for chocolate may not withstand high heat.

No, they use sugar glass because it is less likely to cause injuries for actors and stunt doubles alike.

Make a silicon mold using a real beer bottle and then pour it in and roll it around till it is coated.