Sugar Eyes

Gone are the days of flat dull eyes that have absolutely no sparkle! These eyes are 100% edible and are essentially a lollipop in disguise.

Edible Sugar Eyes

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Ingredients

• 2 cups granulated white sugar

• 3/4 cups of water

• 2/3 cups light corn syrup

• flavoring oil if desired I did not use any for this but have used flavors in the past and it is divine!

• candy thermometer

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Instructions

1. Heat oven to 260 degrees and place glass measuring cup inside to warm.

2. In a medium saucepan add in the sugar, corn syrup, and water.

3. Insert the candy thermometer and bring to a boil. Stir constantly until the thermometer reaches 300 degrees.

4. Once at 300 degrees, remove from heat and transfer to the warm glass measuring cup and replace back into the oven.

5. Using a silicone semi circle mold fill 1/4 with clear sugar mixture. Allow it to cool completely. Replace remaining mixture in measure cup back into the oven to keep warm.

6. In a shallow smaller semi circular mold pour in a small amount of sugar and add black gel paste to achieve a dark iris. Allow it to cool completely.

7. Pour more clear sugar mixture on top of cool clear mixture and place cooled iris in the center and allow to cool completely.

8. Add edible glitter to entire top of cooled eye and remove excess.

9. Apply a thin layer of black colored sugar mixture to the sugar eye and allow to cool and harden completely before removing from mold.

10. Torch the top side of the eye to remove any hazing.

Combined ingredients

Coming to a boil

There will be a ton of steam at first and it will be hard to read the thermometer

Don't worry at climbs to the needed temperature the steam will subside.....SEE!

This is all the steps combined minus the last step with the black layer not added. As you can see I used metal and not silicone. This made it a little tricky to remove so I suggest silicone be used.

I used a torch to remove the hazing from the top portion of the eyes and to smooth the edges