Sugar Glass Recipe:
1/2 Cup Sugar (see note below)
1/2 Cup Light Corn Syrup
Combine the sugar and corn syrup into a sauce pan over medium heat. Use a candy thermometer to check the temperature and keep boiling until it reaches 300°. Add any coloring and/or any flavor oils.
NOTE: Do not add the coloring before 300° or else the finished, cooled product will be tacky.
NOTE: Granulated sugar turns a golden yellow color when boiled. If you want it to remain clear, you will need to use Isomalt (sugar free).
Note: If they sugar glass looks a little cloudy, you can rub/polish with a little bit of vegetable oil
I used regular granulated sugar since I was coloring it green using ChefMaster Green Candy Colors.
I lightly brushed the foil mold with vegetable oil so that the sugar wouldn't stick to it like glue and very carefully poured the hot, boiling, 300° sugar glass over each well. Being very careful and doing it very gently to also avoid getting air bubbles in it. Let it sit for about an hour until completely cooled and hard. Then, peel the sugar glass off the foil. Store the sugar glass in an airtight container with a silica gel packet (helps absorb moisture). Moisture will make them sticky/tacky and putting them in the fridge will melt them...did you watch the Cake Boss episode where he used isomalt to make coral for an aquarium cake? I got my silica gel packet from inside those Nori Packets (the seaweed sheets used to make sushi).
I made him out of fondant, all different colors put together like a puzzle, engraved in the details, then painted in the highlights using gel colors diluted with almond extract (you can use Vodka but I never have any on hand and the almond evaporates quickly and dry - using water will just leave a tacky mess behind).
Cake: 9" Chocolate Sour Cream Cake filled with White Chocolate Mousse.