Starting this years Halloween treattoday with these very cool broken glass cupcakes :)\rbr\rbrFound this idea in the book A Zombie Ate My Cupcake by Lily Vanilli\rbr\rbrI bought it on Amazon, but it may be available at your bookstore.\rbr\rbrTo make the candy glass:\rbr\rbr2 cups water\rbr3 12 cups white granutlated sugar\rbr1 cup light corn syrup or liquid glucose\rbr14 tsp cream of tartar\rbr\rbrA word on substitutions.\rbr-There are substitutes for corn syrup in certain recipes (like honey) but I have no idea if they can be used in candy glass making. I took a quick look on the internet for the information, but couldnt find it. If any of you know, please let me know in the comments. Corn syrup maybe know to your country as liquid glucose or Karo syrup.\rbr- You cant reduce the sugar in this, candy glass is made of sugar and nothing else. Yes it is bad for you, yada yada yada, lets move on shall we..\rbr\rbrFirst line a baking sheet or dish with aluminum foil and then grease the foil with cooking spray.\rbrPut all the ingredients in a large saucepan over medium high heat and stir the mixture until it comes to a boil and the sugar is dissolved. Once it comes to a boil you can stop stirring. \rbrBoil the mixture until the temperature reaches 300F (150C). A candy thermometer is perfect for this and I recommend that you use one. However if you dont have one make sure the reaches the hard crack stage. This will take about 15 or 20 minutes.\rbr\rbrHere is an illustrated guide to the candy making stages and what they look like:\rbr\rbr\rbrPour the mixture very quickly into the oiled pan. Be super careful, the sugar will be VERY hot and will cause severe burns if it touches your skin.\rbrI used two 9x13 cookie sheets with a rim, but I found the candy to be a tiny bit too thick.\rbr\rbrLet it cool completely and then remove the candy by holding the edges of the foil and lifting it out. \rbrBreak the candy into shard by giving it a rap it in the center with a hard object like a meat tenderizer.\rbr\rbrInsert a shard of the candy glass into the top of the cupcake and add fake blood (I used raspberry syrup) around the base of the glass shard.\rbr\rbrThe candy glass is absorbs moisture very quickly and within 24 hrs it will become very sticky and the edges will soften.\rbr\rbrFrosting recipe:\rbr\rbr\rbrFlavouring the candy glass:\rbrYou can use flavoring extrs that are available in the baking supplies section of your local supermarket, such as vanilla, almond, anise, maple, and lemon. Approximately 1 teaspoon of this kind of flavoring should be enough for a batch.\rbr\rbrThere are also highly-concentrated flavorings specifically for candy making, available online or in specialty stores. The flavor choices are almost endless. These usually come in tiny 1-dram (1 teaspoon) bottles, and 14 teaspoon should be sufficient to flavor a batch.\rbr\rbrAdd the flavouring just after removing the candy from the stove and before you pour it onto the baking sheet. Be CAREFUL there might be some splattering as the flavouring comes in cont with the hot sugar mixture.\rbr\rbrYou would do the same thing if you wanted to add food colour.\rbr\rbrTo clean the pot, submerge it into some hot soapy water and just let it sit for an hour or so and most of the sugar should melt off on its own. You can also fill the pot with water and bring it to a boil on the stove and the sugar with dissolve that way too.