Sugar Glass

• Vegan
• Gluten free

• Condiments

  • 2/3 cup Corn syrup, light

• Baking & Spices

  • 1 Food coloring
  • 2 cups Granulated sugar

• Liquids

  • 3/4 cup Water

Found on goudamonster.com

Description

Ingredients

• 2 cups granulated sugar
• 3/4 cup water
• 2/3 cup light corn syrup
• Food coloring (I used about an 8th of a teaspoon of Wilton icing gel in Sky Blue to get the color shown)
• 1/2 cup sugar
• 1/2 cup butter at room temperature
• 1 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 2 tablespoons milk (I used almond milk)
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1 1/2 cups all purpose flour
• 2 tablespoons corn starch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 2 tablespoons Ener-g egg replacer dissolved in 1/4 cup water (or 2 eggs)
• 1/3 cup sour cream
• 1/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 2/3 cup milk (I used almond milk)
• 3 cups confectioners sugar
• 1 cup butter, at room temperature
• 1 teaspoon vanilla extract
• 1-3 teaspoons almond liqueur (I used an almond hazelnut blend called Pisa) , optional
• 1-2 tablespoons whipping cream

Directions

• Line a baking pan (one with an edge so no syrup spills over the side) with foil and spritz with a little cooking spray. Set aside. Combine sugar, water, and corn syrup in saucepan over medium heat, whisking until the sugar is dissolved. Add candy thermometer to your pot and bring the sugar to a boil without stirring. When it reaches 260F add your coloring, but again do not stir. Let the syrup continue to cook until it reaches 300F. I found this process to take anywhere from 30-45 minutes and that I didn’t need to stand watch over it constantly. When a drop of the syrup hardens and pops in a bowl of ice water you know it’s ready. Remove from heat and allow it to rest a few minutes while the remaining air bubbles work their way out. Slowly (and carefully!) pour the syrup into your prepared pan and transfer to the refrigerator to chill for at least an hour. Once completely cooled and hardened you can pull the entire sheet out of the pan by the edges of the foil and move it to a durable surface. Place a sheet of parchment paper over the top and whack it with a hammer a few times. Make the shards as big or as small as you like.
• In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers). Drop a rounded tablespoon of the prepared dough into each liner. Gently press the dough down with the bottom of a glass or a 1/4 measuring cup as I’ve done. Your fingers could do the trick as well. Bake for about 10 minutes until just set but not yet browning on the edges.
• Preheat oven to 350F. In stand mixer combine sugar, flour, starch, baking powder, baking soda, and salt. Add in butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture. In a small mixing bowl, whisk together egg replacer, sour cream, oil, milk, and vanilla extract until smooth. Add this mixture to the flour and beat until just combined. Fold in a a few tablespoons of your colored batter bits if you decide to use them. Fill cupcake liners about 3/4 full and bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and immediately transfer to cooking racks.
• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla, liqueur and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.