Sugar Glass No Corn Syrup Recipes

SUGAR COOKIE ICING

Steps:

• Place butter in a small saucepan over medium heat. When butter has melted, whisk in remaining ingredients until very shiny and smooth (sugar has dissolved completely). Remove from heat and allow to cool slightly.
• Check consistency of icing: it should be thin enough to be pourable, but not so thin that it runs off the sides of the sugar cookie. If too thick, whisk in more water a few drops at a time. If too thin, whisk in more sugar until the icing reaches your desired consistency.
• Transfer icing to small pitcher and swirl artfully over cooled sugar cookies. Let icing cool and harden. Serve.

NO CORN SYRUP HARD CANDY

Steps:

• In a medium saucepan over a medium heat put water sugar and cream of tartar a stir until dissolved.
• Bring mixture to a boil DO NOT STIR place candy thermometer in mix and allow to reach hard crack stage 148.8C / 300F.
• Remove from heat and pour into moulds and let set for 30 minutes.

CORN SYRUP SUBSTITUTE

Steps:

• 1. Combine all the ingredients in a large heavy weight saucepan.
• 2. Stir and bring to a boil. Reduce heat to simmer, put a cover on, and simmer for 3 minutes. Uncover and cook until it reaches soft ball stage (235-240 degrees on an accurate candy thermometer.) Stir constantly while cooking.
• 3. Cool the syrup and store in a glass jar (clean LABELED mason jar) with a lid at ROOM TEMPERATURE. This should keep for a couple months.
• 4. This recipe should make about 2 cups of syrup.
• 5. For Dark Syrup add 1/4 cup molasses to the recipe BEFORE bringing to a boil.