Bubble Sugar

(from Lucianolinda’s recipe box)

can be eaten as is, or used to decorate cakes, cupcakes and cookies

Categories: Candy


  • 3/4 cup sugar
  • 1/2 cup water
  • 1 1/2 Tbsp. corn syrup
  • 2 Tbsp. clear alcohol such as tequila or vodka
  • a few drops food color (option)


  1. Heat sugar, water and corn syrup over med-high heat in a saucepan. Stir until sugar dissolves, then insert a candy thermometer and cook to 315 degrees.
  2. Crumple a piece of parchment paper in your hands, then smooth it out and place on a baking pan. keeping some of the wrinkles for texture.
  3. Shortly before sugar mixture reaches temperature, pour alcohol, or alcohol based flavoring on the parchment and rub it between your hand to spread the alcohol over the entire surface of the sheet. When sugar comes to temperature, remove from heat and remove thermometer.
  4. If using food color, add a few drops now. Stir to incorporate as desired.
  5. Tilt baking sheet at a slight angle and carefully pour sugar syrup on top of sheet, so it runs down. The alcohol will make the sugar bubble up. Allow to cool undisturbed until completely set. peel off paper. break in pieces to use or eat.

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