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Sugar glass (also called candy glass, edible glass, and breakaway glass) is a brittle transparent form of sugar that looks like glass. It can be formed into a sheet that looks like flat glass or an object, such as a bottle or drinking glass.
Sugar glass is made by dissolving sugar in water and heating it to at least the "hard crack" stage (approx. 150 °C / 300 °F) in the candy making process. Glucose or corn syrup is used to prevent the sugar from recrystallizing, by getting in the way of the sugar molecules forming crystals. Cream of tartar also helps by turning the sugar into glucose and fructose.
Because sugar glass is hygroscopic, it must be used soon after preparation, or it will soften and lose its brittle quality.
Sugar glass has been used to simulate glass in movies, photographs and plays. It is much less likely to cause injuries than real glass, is inexpensive to produce and breaks convincingly, making it an excellent choice for stunts. However, it is rarely used for stunt work in modern times as it is extremely fragile and has been replaced with certain synthetic resins such as Piccotex. It is very similar to regular glass but when it dries it usually gets caramelized and may have a wavy pattern.
- Provost, Joseph J.; Colabroy, Keri L.; Kely, Brenda S.; Bodwin, Jeffrey; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 9781118674208.
- Try this: Sugar glass - the shattering truth Archived 2011-08-22 at the Wayback Machine.
- César Vega; Erik Van Der Linden (30 December 2011). "Sweet Physics". The Kitchen As Laboratory: Reflections on the Science of Food and Cooking. Columbia University Press. p. 186. ISBN 978-0-231-15344-7. Retrieved 1 November 2012.
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