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flower sugar glass

Edible Sugar Glass (decorated with flowers)

Ms Shi and Mr He
The delicate, translucent edible sugar glass is decorated with a variety of colorful and fragrant dried edible flowers, creating a beautiful and vivid spring theme. This delicious and visually stunning recipe only takes 4 simple ingredients to easily recreate at home.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 167 kcal

Equipment

  • Measuring cups and spoons
  • saucepan (medium size)
  • spatula
  • candy thermometer
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 2 cups granulated sugar
  • ¾ cup water
  • ½ cup light corn syrup
  • 1 tsp lemon juice (optional)
  • edible flowers (optional; I used salted sakura flowers, dried roses, dried osmanthus, and fresh rosemary.)

Instructions
 

  • Add the sugar, water, light corn syrup, and lemon juice into a saucepan.
  • Add the pot to the stovetop. Stir with a spatula and bring the mixture to a boil over medium-high heat. Stop stirring and reduce heat to medium low once all the sugar has melted.
  • Insert a candy thermometer into the mixture and let it boil until it reaches 300°F (150°C). This will take about 45 minutes.
  • As the syrup is boiling, line a baking sheet with parchment paper, and get your edible flowers (see note 1) ready beside the baking sheet.
  • Once the mixture reaches 300°F (150°C), remove it from the heat. Pour half of the syrup onto the prepared baking sheet, gently tilt the baking sheet to spread the syrup into an even layer.
  • Quickly place the prepared flowers onto the syrup layer. You can scatter them randomly over the syrup layer, or place them in a specific design or pattern. Just make sure to work quickly before the syrup hardens.
  • Pour the second half of the syrup onto the first half, making sure that all the flowers are fully coated with the sugar syrup.
  • Let the syrup cool and harden for at least 1 hour in a cool environment or until it has hardened. If the temperature of the surroundings is high, you may choose to place the baking sheet in the refrigerator.
  • Once the edible sugar glass is hard, peel off the parchment paper and enjoy. You can use this piece of edible sugar glass as a dessert serving plate, or use a knife or hammer to break it into pieces, and use the edible glass pieces to decorate cakes.

Video

Notes

1. Choice of edible flowers

Not all flowers are edible, so make sure you select flowers that are safe to eat. Some common edible flowers include roses, lavender, violets, pansies, marigolds, and nasturtiums. It's important to use only pesticide-free flowers that are intended for culinary use.
If you are using salt-pickled flowers, such as salted sakura flowers, in this recipe for sugar glass, it is important to rinse them with cold water and then pat them dry with a kitchen towel. Failure to remove the excess salt and water from the flowers may cause the sugar glass to melt or crack when the flowers release moisture.
If using dried flowers, such as dried rose buds, select smaller ones so that they can be entirely coated with the sugar syrup.
You can also decorate the sugar glass with dried or fresh herbs, such as rosemary, thyme, and mint. Or you can add a few drops of food coloring into the sugar mixture while it's still hot, or use some edible glitters to the make a shiny sugar glass. 
Be creative, be careful, and have fun!
Keyword candy glass, edible glass, sugar glass