I gave this 4 stars since it's such a great idea! I made these using a boxed chocolate cake and cherry pie filling to give the cupcakes a bloody surprise (used a cherry in the center of each cupcake). And used the left over cherry syrup as the blood for the top (highly recommend this, super easy and perfect color). However, I never got the sugar glass right. I made it 3 times!!! 1st time, I never let it come to a boil (took the reviews to keep the heat low too literal). After an hour, it burned. The 2nd time, I brought it to a light boil, but my thermoter never reached 300 - only went to 200 before the sugar went amber. The 3rd time, I watched a ton of videos of how to make sugar glass, bought a new thermoter, sat at the stove, stirred it the whole time (like 50 minutes)and kept the heat low-med until it reached 300 - even did the water test - and it still turned amber! Very frustrated!! I still used the amber glass, but I have no idea how people got their glass clear. Even in all the videos I watched, theirs all turned out amber too! I'm an experienced baker but have never made candy before. I like the whole idea of this recipe but not sure I'll attempt the sugar glass again. Also, left one batch as is, and flavored one batch with lemon extract. I guess I didn't add enough extract since it was barely noticable. I used a standard rimmed cookie sheet,which made the glass too thick to eat. The kids loved breaking the glass with a hammer! But too much leftover glass.
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I gave this 4 stars since it's such a great idea! I made these using a boxed chocolate cake...