Bubble Sugar

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 05/5/21
Cheesecake with bubble sugar
PaoloScarlata / Getty Images
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 12 servings
Nutrition Facts (per serving)
60 Calories
0g Fat
15g Carbs
0g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 60
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 0%
Total Sugars 15g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 0mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bubble sugar is an easy decoration made from cooked sugar that adds a beautiful touch to cakes, cupcakes, and pastries. You can add coloring and flavoring to make this elegant lace decoration match your desserts. Don’t miss the tutorial with step-by-step illustrations showing how to make bubble sugar!

This recipe calls for clear alcohol, but you can substitute clear alcohol-based extracts instead if you are worried about some guests consuming a small amount of alcohol. The resulting bubble sugar will taste fairly strongly of whatever flavoring you use, so take that into account when making the substitution.

Ingredients

  • 3/4 cup sugar (granulated)

  • 1/2 cup water

  • 1 1/2 tablespoons corn syrup

  • 2 tablespoons clear alcohol

Steps to Make It

Prepare the Candy

  1. Place the sugar, water, and corn syrup in a small saucepan over medium-high heat.

  2. Stir until the sugar dissolves, then insert a candy thermometer and cook the candy to 315 degrees.

Prepare the Bubble Sugar Tray

  1. Take a piece of parchment and crumple it between your hands, then smooth it out and place it on a rimmed baking sheet. Keep some of the wrinkles, as a little bit of texture is necessary for the final product.

  2. Shortly before the sugar has finished cooking, pour the alcohol or alcohol-based flavoring on the parchment, and rub it between your hands to spread the alcohol over the entire surface of the sheet.

Pour the Bubble Sugar

  1. Once the sugar reaches the proper temperature, remove it from the heat and remove the candy thermometer.

  2. If you want to color your bubble sugar, add a drop or two of food coloring at this point. You can stir just a few strokes, to make swirled bubble sugar, or stir until it is fully incorporated.

  3. Tilt the baking sheet at a slight angle and carefully begin pouring the sugar syrup on the top of the sheet, so it runs down the parchment paper. The alcohol will make the sugar bubble up.

  4. Once the sugar has been poured, allow it to cool, undisturbed, until fully set.

  5. Carefully peel the paper from the back of the bubble sugar, and break it into small pieces to use as decoration.

Tip

  • Store at room temperature in an airtight container for several days. Bubble sugar is best made and kept in a low-humidity environment.