Bubble Sugar
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 63.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.1 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Bubble Sugar calories by ingredient
Introduction
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. Adapted from Grace Massa Langlois' book "Grace's Sweet Life". 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. Adapted from Grace Massa Langlois' book "Grace's Sweet Life".Number of Servings: 12
Ingredients
-
3/4 cup sugar
pinch salt
1/3 cup water
2 tbsp corn syrup
3 tbsp alcohol (like vodka, rum, gin, vermouth, or a flavour variation - see notes)
Directions
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.
Serving Size: makes enough for 12 decorations
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: makes enough for 12 decorations
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.