Combining wood smoke flavor with edible sugar glass requires infusing the liquid sugar matrix with smoky aromas or trapping smoke inside blown sugar/isomalt spheres. [1] (/goto?url=CAEStgEB6zswFZQwqjjPtCsFOg7ceVeBgHyQZrnIIP1czCQW3f3GQjxKfvHJtnazOx9JeoJE3VyN4MsYviGUtk3JVA7FoqNR7E8TfU1eDToHFipTn9sQvOkUq9pCLsp2E9eLxCrUA1nQpRvmzpOjuffzKydt7xVVKEM0IePl5nG5X5J4atUS7pCUwFO1oUKKMAmg_VTg9pxfq8dZt4YbkWMj3KwiSEtOVxuzaKSBCTLGnhfkRIsh3NYJGw)How to Make Wood Smoke Flavored Edible GlassThe Base Recipe: Boil 2 cups of sugar, 1 cup of water, 1 cup of corn syrup, and a pinch of cream of tartar until it reaches the hard-crack stage (300°F / 149°C) using a recipe like the Edible Sugar Glass Recipe. [1] (/goto?url=CAESfgHrOzAVgJUnReyWTEB7iUOmHxhcD0EdWG4GFK2eYsKXFgQUGdLS99NpxqDucqn87eq9n4M3S7OsQLoagvwH1uEuLXo-J67Ixmr8m-jFNhgVD_vsPHSO5PPU7OEngC4tKvhaOA7dBUI-f0bXjE4fyWVbGXgXdvQb8CSVdzP3yQ), [2] (/goto?url=CAESbwHrOzAVoJIZT_GfM0Ay2jWGbuHh_7zNpRQ33kwtji_l7WcDIiVrDGNQleIIT1Q9bPQ5p6_H1LPBetbp0CJmGsDX9L-t9d7w3zNSHJkr3FRz_piQFruGqRHa4IbV-rFZBk8bcOa7gYoWTrlFKDWoCg)Infusing Smoke Flavor: Directly infusing real smoke into boiling sugar syrup is difficult because water-based smoke condensates can alter crystallization or introduce excess moisture. Instead, culinary professionals use liquid smoke (a few drops stirred in at the very end off the heat) or smoked sugar/isomalt as a base ingredient.The Trapped Smoke Technique: For an interactive presentation, advanced confectioners use a smoking gun to trap wood Voir plus