Bubble Sugar
From jo_jo_ba 11 years ago
- 1 1/2 hours to make
- Serves 12
Bubble sugar is an easy decoration made from cooked sugar that adds a beautiful touch to cakes, cupcakes, and pastries. Play with the alcohol you use to change the subtle flavouring of the finished candy - I love using a mix of Grand Marnier and Kahlua for chocolate cake decorations, or a coconut rum when making it to garnish a lime pie. Read more Adapted from Grace Massa Langlois' book "Grace's Sweet Life". See less
Ingredients
- 3/4 cup sugar shopping list
- pinch salt shopping list
- 1/3 cup water shopping list
- 2 tbsp corn syrup shopping list
- 3 tbsp alcohol (like vodka, rum, gin, vermouth, or a flavour variation - see notes) shopping list
How to make it
- Bring sugar, salt, water and corn syrup to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves.
- Stop stirring and cook the candy to 315F measured on a candy thermometer.
- Meanwhile, take a piece of parchment paper and crumple it, then gently smooth it out (keeping most of the wrinkled effect) and place on a rimmed baking sheet.
- Right before the sugar reaches 315F, spread the alcohol over the surface of the parchment with your hands (you may need a bit of extra alcohol to cover completely).
- When the sugar reaches 315F, remove the candy thermometer and, tilting the baking sheet slightly, carefully begin pouring the sugar syrup on the top of the sheet, so it runs down the parchment paper.
- The alcohol will make the sugar bubble.
- Allow sugar to cool, undisturbed, until fully set, at least 6 hours.
- Carefully peel the paper from the back of the bubble sugar, and break it into small pieces to use as decoration.
- Store at room temperature in a paper bag, away from heat and moisture.
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