A crafty idea gone a little wrong... (1 pic)

lydia1959

15 years ago

... fake ice. I need it for a centerpiece idea and didn't want to spend the money for the fake plastic ones. I decided to try using a hard candy recipe. Looks like ice except I REALLY don't want yellow ice! lol

Why is it yellow? (I used sugar, clear corn syrup and water with just a few drops of clear peppermint extract)

A. The peppermint extract made it yellow.

B. The cheap blue Dollar Tree ice cube trays made it yellow.

C. The Pam I sprayed in the tray made the ice yellow.

D. _________________________ (fill in with your answer).

The stuff that hardened on the pan looks clear (although the glass pan is an amber color), so I am assuming the answer isn't A.

TIA in advance to any experienced candy makers or anyone that can help. :-)

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Comments (9)

ritamay91710
15 years ago
I'm thinking maybe the Pam.
lydia1959
Original Author
15 years ago
If it was the Pam that made it yellow, would shortening be better to use? The recipe calls for butter... but I know that might make the ice yellow.
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Terri_PacNW
15 years ago
Pam..Pam..Pam...
However, "cooking" the sugar will cause some yellowing too...because...that's what happens when you cook sugar...it gets "caramel" colored.
lydia1959
Original Author
15 years ago
I did find this on a candy forum:

Sugar cooked to 300 degrees F is going to be harder than sugar cooked to 290 degrees F. But even at 300, a subtle but noticeable color change sets in.

I did cook mine to 300 degrees. Anyone know if the higher temp could cause the candy to turn that yellow?
phyllis__mn
15 years ago
Where was your dog?
liz
15 years ago
LOL Phyllis!! What a great idea...You amaze me Lydia!!
sheilajoyce_gw
15 years ago
Buy some rock candy!
lydia1959
Original Author
15 years ago
PHYLLIS!! Go to your room! LOL

*blush* Thanks Liz!

Sheilajoyce, I thought of rock candy... but I'd have to order it online plus it's really smaller than I'd like.

I found one other recipe for the hard candy (which was clear in the photo) but it calls for Vodka... which means I'll have to make sure the kids aren't eating it (it's not for a 'kids' party, but there may be a few kids there). Although... most of the alcohol should burn off at 250 degrees wouldn't you think?
colleenoz
15 years ago
My first thought was the cooking process. As sugar heats and concentrates it first turns pale straw colour then progressively darker shades of brown- that's why caramel is caramel coloured. They don't put colouring in caramel to make it brown, in fact caramel used to be used as a colouring agent.

A crafty idea gone a little wrong... (1 pic)

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