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2 hours
2 hours


Ingredients checklist

Edible glass

Add some danger to your desserts

I love using broken glass to add an element of danger to my dishes, especially at Halloween. I challenge anyone not to wince when you see broken glass on your food. Broken glass in kitchens always sends alarm bells ringing, making this technique all the more exciting.

Essentially this is hard crack sugar. See, sugar, when boiled, goes through different stages with different fancy names. Each stage has a different use in cooking, so it’s worth looking into. But we are going to be looking at hard crack. As always when boiling sugar be so careful, sugar burns are awful!


Put your sugar and water in a decent, heavy bottomed saucepan and give a quick stir. Have a bowl of cold water with a pastry brush in it at the ready before you go on. You’ll also need a digital probe thermometer. Put the saucepan on a high heat and start boiling. As bubbles start to emerge, use your wet pastry brush to brush around the inside of the saucepan, above the liquid. This should help prevent your sugar burning. Now leave it to come to a hard boil. You mustn’t stir your sugar, but you can swirl the pan gently so mix if you need to but be careful of splashes! Probe your sugar after a couple of minutes. The temperature we are looking for is 145 degrees c. while your sugar is boiling, take a large flat baking tin with sides and line the bottom with baking parchment.

When your sugar has boiled to temperature, it should still be clear and not started to colour. Take off the heat and carefully but quickly pour into your waiting tin. Pick the tin up and tip around to spread the boiled sugar into a thin, even layer, the thinner the better. Now put somewhere cool in your kitchen to harden and cool down. Leave uncovered for a couple of hours.

When you want to use, simply break into shards and garnish as you need to.

You can store sugar glass, covered with clingfilm but it tends to sweat so best used within 24 hours.