If you’re looking for a way to really jazz up your cakes or cupcakes, have I got a fun (and easy) recipe for you. These simple sugar shards will take your baking project to a new level!

What is a Sugar Shard?

Basically, a sugar shard is a hard candy that looks like real glass. (Candy glass!)
It’s made from sugar, corn syrup, and water (with flavorings added, if you like).
You simply cook the sugar syrup and pour it onto a cookie sheet to harden, then break it into pieces.
And just like that. . .broken edible glass!
This is an Old-Fashioned Recipe
When I was a little girl, my grandmother and mother would make homemade Christmas candy every year using this same recipe.
Instead of breaking theirs into shards, they would coat it in powdered sugar and cut it with scissors while still pliable.
I still have memories of the burns on my fingertips from handling the hot, pliable sugar syrup as it hardened!
This recipe is much easier, as you don’t have to handle the syrup at all. In fact, I highly recommend you don’t touch it, as you will be left with burns!
Sugar Shard Ingredients

You’ll find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make this edible sugar glass.
- granulated sugar
- light corn syrup
- water
- cream of tartar
- Food coloring
- Flavored extract
How to Make Edible Sugar Glass
This is so simple to make! Even a beginner could do it.
Spray a cookie sheet with vegetable spray (or other nonstick cooking spray)

In a large heavy saucepan add all ingredients except food coloring and flavoring.

You’ll want to cook this sugar mixture over a medium-low heat. Stir until it comes to a boil.

Stop stirring when it starts boiling. If you keep stirring (tempting!) you’re liable to ruin it. An occasional light stir is okay (gently!) but no repetitive stirring because the sugar will crystalize on the edges of the pan and cause a mess.
Don't worry! If this happens you can dribble a little water down the edges of the pan to dissolve the crystals.
Place your candy thermometer into the pan. Watch it carefully!
Let syrup boil until your thermometer hits 290 - 300 degrees (hard crack stage). It’s ready to go when it starts to change to a light amber color.
You’ll know you’re there when you add a drop of the syrup to a cup of cold water and it hardens. (For a clear glass, pull the syrup off of the heat just before the color begins to change.)

Note: This boiling process is lengthy, so don’t be surprised if it takes 30 minutes or longer to get to 290 degrees. It will eventually happen. In my case, I had to gently nudge my temperature up a smidgeon when the thermometer stopped moving on its own.
Now it’s time to add your coloring and extracts. You won’t need much. Stir well if you want a solid color. I wanted my blue color to be set apart so I barely stirred my syrup after adding the color.
Pour hot sugar syrup onto the prepared baking tray.

Let it sit for an hour and then crack into pieces. (Make sure your surrounding environment isn't too humid or you'll end up with super sticky candy.)

Make sure these shards of glass are fully cooled before you try to handle them. (Okay, okay, they're shards of sugar, but they sure look like glass, don't they? They have a lovely translucent appearance. )
I used mine as decor in a cake for my nephew.
(His guests went to a glass-blowing event before coming back to the house for cake. I wanted the cake to remind them of the blown glass. Talk about the perfect themed party!)

If you’re saving yours for later, place side by side (not stacked) in an airtight container.
You want to make absolutely sure these are fully cooled before you store them in a sealed container or they will get very sticky.
What to Expect from this Glass Candy Recipe

You’re going to love this fun way to decorate your cakes, cupcakes, or other baked goods.
This is a delicious sweet treat and beautiful to gaze upon!
I would offer a bit of a warning with this one: These sugar shards can be sharp on the edges and are a chocking hazard. I noticed that the thicker pieces were a little hard on the teeth.
That said, only eat them with great caution. Adult supervision is absolutely called for.
Variations on this Recipe
You might consider make these into lollipops or small pieces of candy.
To make them into lollies, place dollops of hot sugar mixture onto your tray and add a lollipop stick.
To make them into small candies, coat the baking sheet with powdered sugar before pouring the syrup. Then, when it’s cool enough to handle (but not hardened), use scissors to cut into small pieces (about 1” x ½”).
You might consider the following flavor and color combinations:
- Peppermint (blue)
- Spearmint (green)
- Cherry (red)
- Lemon (yellow)
- Licorice (black)
- Orange (orange)
Other candies from Out of the Box Baking
Dark Chocolate Raspberry Truffles: Every now and again a simple recipe comes along that totally blows you away. This is that recipe. Whether you’re hoping to impress that special someone or simply come up with a delicious snack, these Dark Chocolate Raspberry Truffles will hit the spot!
Creamy Maple Walnut Fudge: In this post I’m going to share a delicious and creamy maple walnut fudge recipe. This fudge is easy and incredibly tasty!
Easy Caramel Pecan Pralines: If you love those chewy, rich pralines, the kind that leave your teeth feeling a bit sticky, you’re going to flip over this great recipe. You cook these pralines up in a heavy saucepan. There’s no baking involved!
That’s it for this post, friends! I hope you enjoyed this delicious sugar shard recipe.
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Edible Sugar Glass
If you’re looking for a way to really jazz up your cakes or cupcakes, have I got a fun (and easy) recipe for you. These simple sugar shards will take your baking project to a new level!
Ingredients
- 2 cups granulated sugar
- 1 cup white corn syrup
- ¾ cup water
- Pinch of cream of tartar
- Food coloring
- Flavored extract
Instructions
Spray a cookie sheet with vegetable spray (or other nonstick cookies spray)
In a large heavy saucepan add all ingredients except food coloring and flavoring.
You’ll want to cook this sugar mixture over a medium-low heat. Stir until it comes to a boil
Stop stirring when it starts boiling. If you keep stirring (tempting!) you’re liable to ruin it. An occasional light stir is okay (gently!) but no repetitive stirring.
Let syrup boil until your thermometer hits 290 - 300 degrees (hard crack stage). It’s ready to go when it starts to change color.
You’ll know you’re there when you add a drop of the syrup to a cup of cold water and it hardens.
Note: This boiling process is lengthy, so don’t be surprised if it takes 30 minutes or longer to get to 290 degrees. It will eventually happen. In my case, I had to gently nudge my temperature up a smidgeon when the thermometer stopped moving on its own.
Now it’s time to add your coloring and extracts. You won’t need much. Stir well.
Pour hot sugar syrup onto the prepared baking pan.
Let it sit for an hour and then crack into pieces.
Make sure these pieces are fully cooled before you try to handle them.
I used mine as decor in a cake for my nephew.
If you’re saving yours for later, place side by side (not stacked) in an airtight container.
You want to make absolutely sure these are fully cooled before you store them or they will get very sticky.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 70Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 0g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
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[…] Sugar Shards (Edible Sugar Glass): If you’re looking for a way to really jazz up your cakes or cupcakes, have I got a fun (and easy) recipe for you. These simple sugar shards will take your baking project to a new level! […]