blue edible sugar glass on silver sheet pan

Edible Sugar Glass

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I promise you will have so much fun with this edible sugar glass recipe. It looks like glass, behaves like glass, but it is candy!

Have you ever seen a movie where a piece of glass was broken over someone’s head? Or maybe it was a beer bottle or another kind of bottle that was broken? Or maybe you saw a person put glass in their mouth and they started chewing it? Chances are it was edible sugar glass. Are you a fan of the TV show Breaking Bad? Blue sugar glass or rock candy was used in that! It is so fun to make and the recipe is easy. You can make all kinds of things with it, movie props, bottles, a variety of candy shapes, or make an edible stained glass window held together with royal icing. You get the idea. If I can do it, you can do it. Let’s get started!

Blue and clear edible sugar glass on a white plate on a wooden table

Step 1: Gather the ingredients and tools

In order to make edible sugar glass, you just need a few everyday household ingredients. No fancy ingredients are needed. You will need the following:

  • White granulated sugar – Sugar is the main ingredient in sugar glass? Imagine that.
  • Corn syrup – Liquid Glucose or corn syrup is used to help keep the sugar from becoming crystals again. It will help to make it more stable.
  • Water
  • Cream of tartar – this is an optional ingredient. But helps turn the sugar into fructose and glucose.
  • Food coloring – You will need food coloring to get your desired color or colors
  • Flavored Extracts – There are all kinds of flavored extracts that you can use.


  • bowl
  • pot or deep skillet
  • wooden or silicone spoon
  • sheet pan
  • kitchen spray or a silicone mat
  • candy thermometer (optional)

Step 2: How to make edible sugar glass

To begin, place water, sugar, corn syrup (liquid glucose), and cream of tartar in your pot or deep skillet. While the sugar doesn’t bubble up too high it is always a good idea to have something deep enough. A medium-sized pot works fine for this amount. But I generally just used my dutch oven or my stainless steel skillet.

Step 3: Prepping the pan

Next prepare the pan that you are going to put the hot liquid sugar “syrup” in once it is ready. I use a sheet pan lined with a  silicone mat. Or I just spray the pan lightly with kitchen spray. While I do love my silicone mat it will have a texture to that side of it. You can also use something like shortening on your pan.

Step 4: Stirring and heating the sugar

Now place the pot on the stovetop. With the heat set to medium-low gently stir the mixture until it starts to boil. It is important to not heat it up too quickly because the sugar is liable to caramelize. Which if you are making a dark glass it won’t matter. The goal is to heat the sugar mixture to the “hard crack” stage which is around 290 to 300 F (145 to 150 C). If you are using a candy thermometer make sure it still registers the correct heat. My thermometer is old and is several degrees off so I generally just eyeball it.

Once the sugar starts to boil you can stop stirring and just let it sit for 10 to 15 more minutes. Right, when the mixture starts to turn slightly yellow it is ready to go. Another way to tell is to drop a spoonful of it into a bowl with ice-cold water. It will instantly harden up and you can check out easily it breaks.

(boiling sugar, almost ready to take off the heat)

Don’t be alarmed if it takes awhile. This whole process takes somewhere between 30 and 45 minutes. Here is an example of what it will look like if you let it boil too long or too quickly. It will be a nice amber color. But you can still definitely use it at this phase.

Step 5: Remove the boiling sugar

Once you get the boiling sugar to the proper temperature, remove it from the heat. Then add in your food coloring and any flavored extracts that you want to use. Stir them in really well. The sugar cools quickly and thickens up quickly so you need to work fairly fast.

But BE CAREFUL this sugar syrup is extremely hot and will burn you if you touch it. If you are a young person please make sure you have adult supervision when making this.

Step 6: Pour and wait

Next, pour the hot sugar onto your prepared pan. If you want to make a pane of glass that will break when someone punches it or to hit someone over the head with it, make sure to pour it thin. Spread it out if necessary. Make sure the pan is level as well. Then wait until it hardens up. It usually takes an hour or two.

An optional step would be to pour the hot sugar into silicone molds. I have made some sugar glass lego men which were awesome! If you are going to go that route I recommend making a smaller batch and using a smaller pot, it will just make it easier to get into the mold.

Step 7: Check out your awesome edible sugar glass

Once your edible sugar glass has cooled it is ready to play with. It looks like glass, it behaves like glass, breaks like glass, but it is definitely candy! Oh and more thing it is sharp like glass! So be careful. Use a mallet or something to crack that glass.

Step 8: Breaking Bad blue edible sugar glass and others

Any Breaking Bad fans? Instead of using the candy thermometer I took this batch off the stove right when it barely started to turn color. The blue food coloring worked perfectly. Doesn’t this look awesome?

Blue edible sugar glass in a silver metal pan on a table.

Or if you don’t want to color it at all you can leave it as is and get a nice clear glass.

Clear sugar glass being held by a hand over a table.

What if I burn my sugar can I still use it?

Yes! If you happen to walk away and come back and find that your sugar has gone beyond that hard crack phase and it looks burnt and smells burnt. You can still use it!

How do I store sugar glass?

Generally, it is best to use it within a few hours if it is in sheets. Because it can tend to warp as time goes on. I normally will just put the pieces in a ziplock bag and put them in my pantry. They can stick to each other though.

How does sugar glass taste?

Sugar glass tastes very similar to a jolly rancher if you have ever tried one of those, depending on the flavor used. It melts very easily in your mouth. Homemade lollipops anyone?

blue edible sugar glass on silver sheet pan
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4.83 from 41 votes

Edible Sugar Glass

Edible sugar glass is so fun to make and play with! Need prop glass to break? Maybe you want to make an edible stained glass window? Perhaps you want to make little glass candies with those silicone molds that you have? This recipe is really easy to make. If I can do you it, you can do it.
Prep Time5 mins
Cook Time35 mins
Resting time1 hr
Total Time1 hr 40 mins
Course: Candy, Dessert
Cuisine: American
Keyword: brittle, easy, movie
Servings: 12 people
Calories: 145kcal
Author: In the Kitchen with Matt


  • Bowl
  • Pot or deep skillet
  • Wooden or Silicone spoon
  • sheet pan
  • kitchen spray or a silicone mat
  • Candy Thermometer


  • 2 cups white granulated sugar 450g
  • 1 cup of corn syrup Karo syrup (300g)
  • 1/2 to 1 cup water 125 to 250ml
  • pinch of cream of tartar optional
  • 1 – 2 tbsp food coloring use as much as you want to get the desired color
  • 1 – 2 tsp flavored extracts


  • Prepare a sheet pan with a silicone mat or spray it lightly with cooking spray.
  • Add the water, sugar, corn syrup, and cream of tartar into your pot or skillet
  • Add the pot to the stovetop. Set the heat to medium-low and heat up the mixture. Gently stir until the sugar mixture starts to boil. After it boils you can stop stirring.
  • Allow the sugar syrup to reach 290 to 300 F (hard crack stage) (145 to 150 C). If you aren't using a candy thermometer right when it starts to turn yellow it is ready to go. You can also check it by dropping a spoonful into a bowl with ice-cold water. It will harder up instantly and then you can check out brittle it is. If it breaks easy it is ready to go.
  • Pour the hot sugar syrup onto your prepared pan or use a spoon and spoon it into your silicone molds. You will need to work fairly quickly because it thickens and hardens up fairly quickly.
  • Allow it to cool for an hour or two. Then you can smash it! Have fun! πŸ™‚
  • ***Be careful when preparing the recipe the sugar gets extremely hot and will burn you. If you are a young person please have adult supervision.


How to Make Sugar Glass | Easy Edible Glass Recipe


These nutritional facts are based on 12 servings. If you are wanting to eat it instead of playing with it.Β 
edible sugar glass nutritional facts

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Here are a few other recipes you make like:

No-bake chocolate oatmeal cookies

Easy Fried Rice

Chocolate Crinkle Cookies


  1. 5 stars
    Hey I just made this and it worked perfectly! I’m planning on using it on a cake as decoration. I’m just curious as it’s the 25th of April and the party is in June, how long can I store it for? Not talking about melting wise and such, I mean will it go bad, mouldy, make you sick after a while, that kind of thing? Like can I store it in my fridge for months? Thank you πŸ™‚

    • Hello, Madeline. Store the broken pieces or big pieces if you didn’t break them, in like a ziplock bag, but the pieces should be touching otherwise they will stick. They should last quite a while. They won’t go bad, it is just sugar/hard candy. πŸ™‚ It can be stored the fridge and at room temp, provided your house isn’t super warm inside. πŸ™‚

  2. 5 stars
    I used your recipe to pour over ice. I couldn’t get it to the hard crack so I thought, maybe my thermometer is off. So I poured it over the ice. It was sticky and started to melt. So my husband and I pulled all of it off the ice and stuck it back in the pan and did it again. Well I didn’t realize my candy thermometer had a slide where it would actually attach to the side. Duh. So my fault I wasn’t getting a good reading. 2nd time was able to get it to a hard crack and poured it over ice and it worked fabulous. I am wondering how to store it. I have my grandson’s birthday coming up on the 3rd and we are driving 4 hours with the cake. I figured it would be okay to since it is candy now. I did put peppermint in it but my husband couldn’t taste it.

    • Awesome, Toni glad you gave it a try and were able to troubleshoot it. Are you sticking it to the cake? It should be okay for 4 hours on the cake. If not, store it flat in large ziplock bags. I wouldn’t stack them, because they will probably stick to each other. πŸ™‚ You can adjust, and add more of the extract next time, if that amount you used wasn’t strong enough. πŸ™‚

  3. Hi, I haven’t tried your recipe yet, but I was wondering if it would work to use glucose syrup instead of corn syrup. Cant wait to try this!

    • Hi Phoebe, we don’t have glucose syrup here in the States, or it isn’t common, since we have corn syrup, so it is hard to say. I haven’t tried it with glucose syrup, but that is very similar so I am guessing it will work just fine. Technically you can make it even without the corn syrup and just use sugar and water, but the resulting sugar glass won’t turn out as well. Good luck, let me know if you wind up trying it and how it turns out. πŸ™‚

  4. 4 stars
    Hi Matt, can you tell me which food colouring you used and how much, I want the same shade as what you made.
    I have made some and although I put plenty in, it’s a greenish colour.

  5. Thank you for this amazing step-by-step! Quick question: have you tried free-handing a design (rather than using a mold)? I’m needing to make a 3-dimensional tree…and thinking about ATTEMPTING to drizzle it freehand. Is this something you’ve tried? Thanks again! I can’t wait to try it!

    • Hi Maura! No, I have only ever used molds. I would allow it to cool until very thick and then try it though, otherwise, it may not keep its shape. Reminds me of making drip sand castles back in the day at the beach. Maybe keep it in the pot to cool, and then drizzle some down, onto parchment paper. Place it in the fridge or freezer for a few minutes to harden a bit. Then drizzle more, etc. That method may work. Good luck! let me know how it turns out.

  6. 5 stars
    Thanks it worked perfectivly

  7. 5 stars
    I love your show thank you I’m using it for a science experiment

    • Thank you so much, Evan!! And that is awesome! The perfect idea for a science experiment. Because anytime you make something like this or rock candy even if you follow the directions exactly it doesn’t always work, because sugar can be finicky, haha, so a great to do. Let me know how it goes! And remember, if you don’t have a candy thermometer, take it off the heat right when the sugar solution starts turning yellow/amber.

  8. 2 stars
    Epic fail. Boiled for 20 mins longer than recipe required as it never passed the cold water test. Mixture never even came to a boil until the 32 minute mark. Had the heat on med as per instruction. Still turned out tacky and gluey. What a waste of time and ingredients.

    • Hi there Ingrid, sorry it didn’t work for you! Did you use a candy thermometer? Ovens/Stovetops are different. It is quite possible your burner isn’t registering the temp it is set to, you can turn it up a little bit more. Once it comes to a boil it needs to boil for quite a while until it reaches around 290 to 300F which is the hard crack stage the 10 to 15 minutes is just an estimate. Or if you don’t have a thermometer, right when it starts to turn yellow/amber. If it was tacky, it means you didn’t boil it long enough. Did you read the full post? In step 4 I mention “Don’t be alarmed if it takes a while, the whole process takes somewhere between 30 and 45 minutes.” (and that is before letting it cool). Sorry, but you can’t rush this. But honestly, I think the only problem is you didn’t let it boil quite long enough. You can try putting it all back in the pot and melting it and bring it to the right temp. So not wasted, unless you already threw it out. Also is it really humid where you live? Humidity is the enemy of hard candy, haha. I have made this many many times, it always works per instruction.

      • Hi Matt, I did read through everything and was extremely patient. The mixture turned amber almost right away after the boil. By the time I took it off the stove it had been 55 minutes. So I’m thinking I needed a much higher heat. And no sadly I don’t have a thermometer. I will purchase one today and let you know how my next attempt comes out.

        • You can go as high as medium heat which is about 350 F. In the recipe I use medium-low. 55 minutes isn’t too bad, haha, only 10 minutes longer than the estimated time. But yeah, with hard candy, unfortunately, you just can’t rush it. Good luck on your next attempt. πŸ™‚

  9. Michelle Eckert

    Very cool! What if I wanted to lay colored shards of sugar glass on top of a birthday cake to make a stained glass window effect? Would the moisture in the frosting dissolve the sugar or cause the colors to run? Or would it be stable at least for a few hours?

    • Hi Michelle! Such a fun idea, yes you can do that, it will be stable for at least a few hours. I don’t think the frosting will be too warm to melt it. πŸ™‚ People do similar things for “Frozen” themed cakes and stick the glass in the cake. Let me know how it turns out!

  10. 5 stars
    Thank you so much for this amazing recipe! Do you know if you can freeze the candy? I wasn’t sure if freezing would make the candy brittle or crack. Do you know? Thanks so much

    • You are welcome! yes you should be able to freeze them in freezer-safe containers or heavy-duty freezer bags. πŸ™‚ But I would experiment maybe store a third of the candy glass in the freezer, a third in the pantry, a third in the fridge, and see what works the best for you. Depending on how cool your house temp is, the room temp may be just fine. If possible, layer the candy with parchment paper in between, if the candy is just thrown in the container or back, they will stick to each other, eventually.

  11. 5 stars
    Also Thabk you so much for this recipe!!!!!!!!

  12. 5 stars
    I was just thinking of making so kind of decoration for my cupcakes so i used this and it worked really well. (P.S I am 13 an love to bake!!!!!!!!!!)

  13. Caroline Pettett

    5 stars
    Hi, Thanks for this precise and easy to follow recipe. The ice has turned out perfect although I may have made it a little thick. I poured some on the pan the natural colour, then mixed a little blue in the rest and gently swirled it in then added some edible sparkles. Thank you x

  14. Hey Matt! Love the recipe I’m going to give it a try today and add in a
    3oz jello package for color and flavor. I’ll let you know how it turns out. πŸ™‚

  15. Hi mat,
    If I do half of the recipe will it still work?

  16. Christine ignaczak

    5 stars
    Sugar glass recipe worked perfectly for gingerbread houses, thank you

  17. 5 stars

  18. Hi Matt, Quick question, recipe calls for water, 1/2 to 1 cup, why not an more exact measurement? I read through your instructions preceding the recipe and I didn’t see an explanation. Thank you.

    • Hello Jill! It really doesn’t matter the amount of water, it will boil off. So in this case I was making a point you don’t have to be exact with the water measurement. πŸ™‚

      • Hi again Matt,
        First, I want to say your recipe is absolutely perfect! I cut it in half this time because I wanted to make waves for a cake I am making and it was perfect. I needed to shape the sugar when it finished cooking and the results were so amazing.
        I will attempt to download some pics tomorrow after I finish the cake. Thank you so much!

  19. 5 stars
    Don’t forget to adjust for high altitude it is extremely important you can find a chart for that on Google. Your candy will be ruined if you cook it to 300Β° per your thermometer I am at 8500 feet and I pulled it at 270 and it was perfect

    • Hi Kim! Thanks for the reminder. While I mention the thermometer in there, most of the time I go by eyesight, right when it starts turning color. Plus, thermometers lose their accuracy over time, haha. I mention that about the thermometer in there, to make sure it still registers at the correct heat, haha. And of course, testing it in ice-cold water is also a great way to test it, if someone doesn’t have a thermometer, which works at high altitude as well. Glad you tried it. 8500 feet, awesome. Where are you located?

  20. 5 stars
    came out wonderfully! Just one question, any advice on cutting down on the amount of bubbles that end up in the finished, hardened product? I tried using a torch on very low heat but ended up just making more, smaller bubbles in the process.

    • Awesome, Hayden, I am glad you were successful! Those pesky bubbles are very common. Have you tried using a silicone mat underneath? that may help. Or did you go right onto a pan? Also, the number of bubbles maybe do to stirring. Did you see a bunch of bubbles after you poured it onto the pan, or did they show up later while cooling? Another thing you can try is when you take it off the heat, allow it to cool in the pot a bit and see if the bubbles subside. You pan also tap the pan gently on the counter with the sugar solution in it, to help dissipate the bubbles. Let me know how it goes the next time!

  21. Can I substitute golden syrup for corn syrup? I am allergic to wheat and corn.

    • Hi Jennifer, I haven’t tried golden syrup in this recipe, but I am thinking it will be fine. If not, you can just leave it out altogether, but it won’t make as good of a candy/glass.

  22. 5 stars
    Tried 3 different versions. 4th attempt was with your easy to follow directions! Came out perfect. Thank you for sharing!

  23. This is an amazing recipe

  24. Hi Matt!
    Just poured the glass and now waiting for the cooling process. Noticed that my glass is wrinkling in the surface, not smooth like it was when I poured it? Any ideas?

    • Hello Tori! mmm that is weird, I have never run into that problem before. Let me know how it winds up when completely cooled. How wrinkled is it? Did you let it cool down slowly like at room temp? Or put it in the fridge?

  25. 5 stars
    Hi I prepared this…but it melted in no time…could you please let me know why this happened

  26. 5 stars
    This recipe is so easy to do. Thank you you so much for giving me knowledge on it.

  27. I’ve just tried making this without a thermometer (using another recipe that didn’t mention timings) but I now know that I’ve done it wrong after finding yours and reading that it takes a long time. I only boiled mine for a few minutes! It’s currently sat in a baking tray, could I put it back into the pan and reheat it until it is hot enough, or is it totally ruined? Thanks!

    • Hi Ellie! Yes, you should be able to put it back in the pan and remelt it. Try that first before starting over. πŸ™‚ Or you can just leave it and see if it hardens, although it really needs to boil until at least it starts to change to a light yellow color.

  28. Monisola Grace

    5 stars
    This is lovely! Thanks for adding to my knowledge

  29. 5 stars
    Thank you for this article! Just wondering if you had any tips for getting the sugar glass out of a cake pan? Tried to get it out and ended up cracking the whole thing…

    • Did you spray the cake pan with a cooking spray by chance? That will help. And then use a butter knife around the edges to loosen it. You could also line the pan with aluminum foil and spray that. Then just lift the foil along with the sugar glass out of the pan and peel away the foil.

  30. We are struggling with our glass. We are trying to make it clear, but it keeps browning slightly. Are we heating too fast or any other tips?

  31. Hi, I just had a question before I make this and was wondering if you’d be able to answer. I’ve made sugar glass for a gingerbread house before, but when the house got a little hotter in summer it ended up melting out of the gingerbread house and dripping everywhere. I think I didn’t boil it to a high enough temperature that time, but I just wanted to make sure that it won’t melt again if I make it during summer. So my question is, if it’s been boiled to the right temperature and has hardened completely, will it melt again if my house is a little warm?

  32. If I am substituting corn syrup with glucose will it remain same measurement

  33. 5 stars
    Hey, I was wondering if you can melt the glass back down and cast it again and it still be the same?


    5 stars
    This was amazing!!! Followed your directions to the T. I am soooo excited over my Frozen Cake. Perfect Ice shards!! Wish I could post a picture in here to show you!!!❀❀❀

  35. 5 stars
    Hi Matt,
    I was wondering if I can use sugar at this stage to “stretch” it it to a very thin bubble-like appearance. I’ve seen a recent video where a chef (Mathew Griffiths) puts some around the base of a cheesecake dessert and, with a small cake ring, he lifts the molten sugar very carefully straight up and creates a bubble around the dessert. Not sure if he is using isomalt for this. I would like to know how to re-create this. I appreciate any input you might have. Thanks!

    • Hello, Michael! Yes it is very possible that he is using isomalt. But I can’t seem to find the video you are talking about. Can you send me the link? But yes when you pour the molten sugar onto the tray to cool, there are all things you can do with it and designs. Just by dropping drips of it in cold ice water creates some interesting textures and designs. πŸ™‚ I love sugar glass! lol

  36. 5 stars
    I’ve never left a review on a recipe before, but I made this today for a Frozen themed cake and it turned out amazingly. It looks and breaks like real glass. So cool and actually really easy to make once you get over the scariness of boiling sugar.

  37. Very easy to make and it tastes amazing thanks for this epic recipe!

  38. Our sugar glas is still sticky. We didn’t have a thermometer but we let is boil and did our best to discern when to take it off the stove. We put it in the freezer overnight after 2 hours of sitting out. It kind of hardened but was still sticky. After all night in the freezer its hard from being frozen but still sticky. There is no way its going to crack. I just want to know what we did wrong so it doesn’t happen next time.

    • Hi Susie! It sounds like you didn’t let it boil long enough. It really needs to get as close to that hard crack phase as possible 290 – 300F. (145 to 150C) Otherwise it won’t crack when it hardens. If you don’t have a thermometer you can try the cold water trick. Take some really cold water in a blow. Take a carefully take a spoonful of the boiling sugar and drop it into the bowl. IT should harden up and be like glass when it is ready. πŸ™‚

      • Hello πŸ™‚ Just wondered, if I place sugar shards using this recipe around the whole cake, in touch with the cream cheese frosting and then place it in the fridge overnight, will the glass change texture or look? Thank you!

  39. 5 stars
    Worked perfectly!! Was able to make this for a Stargate Cake! Thank you! From one Pastry Chef πŸ‘©πŸ½β€πŸ³

  40. 5 stars
    Thank you!! This was such a straight forward recipe and extremely helpful. My sugar glass turned out great and my sister loved it on her cake! The cold water test definitely helped as well as my thermometer can be a little iffy sometimes.

    • You are so very welcome!! Yeah, I love the cold water test, my thermometer can be iffy too, causing it to get to dark for my liking if I am not careful. haha. πŸ™‚

  41. 2 stars
    I would reccomend fixing you’re ingredient list. If you only use a half a cup if water in your recipe in the video, why on earth would you say in the ingredients 1/2 C to 1 C? I used the full cup because I had not watched the video and my glass candy never hardened completely. It’s a taffy consistency and obviously not what I was hoping for.

    • Hello Trish! Sorry, that happened and for the confusion. It doesn’t really matter how much water you use, if you browse other recipes you will find them ranging from 1/2 cup to 1 cup of water for that same amount of sugar. If you use the 1 cup you just need to heat it longer for the water to evaporate. It sounds like you didn’t boil it to the right temperature. If the glass never hardened it never reached close to the hard crack stage. It doesn’t have to do with the recipe. Were you using a thermometer? Did the candy reach 290 to 300 F? And did you use corn syrup as well? Make any other substitutions?

  42. Can I replace the corn syrup with regular syrup like brown rice syrup??

  43. Insert the candy thermometer and bring to a boil. Stir constantly until the thermometer reaches 300 degrees.

    • You can’t always go by the thermometer. If you want a nice clear glass that isn’t too colored, usually you can’t go that high. It is pretty finicky and can turn yellow/amber or even brown pretty easily.

  44. I was wondering how long the glass would last on a cake?

  45. You could definitely see your enthusiasm in the work you write. The world hopes for more passionate writers such as you who aren’t afraid to say how they believe. All the time go after your heart.

  46. 5 stars
    That looks quite interesting, I’ve only eaten them paired with something and not as only the sugar glass itself. Would love to try this one out.

  47. 5 stars
    I want my own Edible Sugar Glass! I want to play with colors so maybe I’ll do different versions. I hope to make it this weekend.

  48. katrina Kroeplin

    i love this. i will have to show my kiddos as they will want to make with me. thanks for sharing.

  49. I like the concept of edible glass. I can see myself making a mock stain glass motif from these!

  50. 5 stars
    wow, this looks so realistic!

  51. so clever. it really does look like broken glass. i wonder how you use it to decorate. or is it just for eating?

    joy at

    • Yes, you can use it for decorating! Some people will stick it in cupcakes for Halloween with red syrup coming out of the top to represent the blood, haha. But you can use it for all kinds of designs. Stain glass windows in a gingerbread house!

    • 5 stars
      Recipe worked out beautifully! Thank you! …. but how do you clean the pots?!?!?! Haha

  52. My kids would love this sugar glass! Yummy and creative! Thanks for the inspiration!

  53. 5 stars
    I’ve seen this on those baking shows, and I always wanted to learn how to make edible sugar glass. This should be fun to remake with my husband’s nieces.

  54. Very interesting recipe I had no idea of. I am going to try it out this weekend. Quite excited really.

  55. 5 stars
    This is amazing! What a cool, fun and a great snack to make with the kids. So looking forward to making my version!

  56. Sugar glass is so fun to decorate with. I use it during halloween for daggers and in the winter for ice shards. So pretty.

  57. 5 stars
    This is such a fun effect! I can see a few pranks using this! haha!

  58. 5 stars
    Aaaayyyyiiiiiiii….the things one finds on the Internet! Now, we have this glass. It’s a totally new one to me. I would love to make one for my people.

  59. 5 stars
    Ooh. I am going to do some amazingly horrible things next Halloween. LOL I love it!

  60. 5 stars
    This looks great to do with the kids or for a fun snacks at a Christmas dinner.

  61. 5 stars
    How fun and cool is this? I look at this from a delicious standpoint, but also from a scientific standpoint as well. The kids will like this!

  62. 5 stars
    Unfortunately, I can only give this 5 stars. I’d love to give it more, as it’s such a cool and fun snack to make with the kids. I can’t wait to make this with them!

  63. 5 stars
    This is so cool and super fun to make.

  64. 5 stars
    My kids and I had a blast making this! They seriously thought it was the coolest.

  65. Rachael Yerkes

    5 stars
    This is so pretty! Love it!

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