How to make Sugar Diamonds

For Bakes that Bling...

Looking for something exciting to try? Want to give your cupcakes that WOW factor? then this is for you!!!

Diamonds made from sugar :) 

squires-shop.com

I have two techniques for you to try.... first is a pourable sugar mixture...second is melted fox glacier mints 

For the 1st technique you will need:

2 cups water 
1 cup white corn syrup or 1 cup liquid glycerine (can buy from boots pharmacy if not in shops)
3 1/2 cups sugar 
1/4 teaspoon cream of tartar 

(if you have the money you can buy isomelt online which is pretty much the above ingredients pre-packaged)

candy thermometer
diamond silicon mould  (Ebay sells a great one for £4 )



 http://www.ebay.co.uk/itm/300731656170?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649#ht_2446wt_962

• Mix the ingredients in a stove pan and let it come to a boil. It will boil at 220 degrees. Let it go to 300 degrees then it will be ready to pour. 

• Do not over cook as it will cause discolouration. corn syrup also tends to come up slightly more golden.

• Lightly grease your silicon mould and pour the mixture into it. (To grease you can use spray cooking oil or margarine)

• Leave to cool for at least 25 minutes if not longer

• When done you can pop them right out

• Try to avoid touching them as they are sensitive to heat and humidity, to store place them in an air tight box wit anti damp sachets.

For the 2nd technique you will need:



a pack of fox glacier mints
tin foil

preheated oven at 180 degrees

• Mould a gravy boat styled bowl out of the tin foil, make sure its leak proof.

• place the glacier mints in the tin boat and place into the preheated over. 

• 180 degrees is the temperature they should melt at.

• Keep a close watch as times can vary, do not over melt as it can cause them to become rock solid, over bubbled and discoloured, your aim is to get a clear liquid.

• once melted you can remove from oven and pour into your greased mould.

NOTE: YOU CAN ALSO CRUSH THE MINTS AND PLACE THEM STRAIGHT INTO THE MOULD I TRIED THIS AND IT WORKED FINE JUST DON'T OVER COOK AND MAKE SURE YOU GREASE YOUR MOULD *****

your result should look like this.....

sweet-cuisine.co.uk

You  can also try this with different coloured foxes sweets, or even use a lustre spray or edible glitter 

Thanks for reading... follow my blog for great recipes and cake making techniques

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