Sugar Glass Question

For Mr. Pie's work party Monday, I am making gingerbread man-shaped brownies that will be stabbed through the chest with a piece of sugar glass. How far ahead can I make the glass shards? How do I store them so they don't get soft and sticky? Thanks!

You need to keep it dry, so a glass jar is your best bet. If you have some silica gel packs, toss those in (rice may work, but I haven't tried it - can't hurt (and obviously, you'd put the rice in and then the shards on top)).

Yes on silica gel in a jar or air tight plastic container. My old pastry chefs used to buy little boxes(looked like match boxes) from J B Prince. May have them @ Sur la Table.

If I cooked the sugar longer (maybe to caramel stage), would it hold up longer? I worry now that the glass will soften before their party, even if it's hard that morning.

I believe we got @ 48 hrs out of it (we were selling so much) but prob could have gone another day.

Pie Lady wrote:For Mr. Pie's work party Monday, I am making gingerbread man-shaped brownies that will be stabbed through the chest with a piece of sugar glass. How far ahead can I make the glass shards? How do I store them so they don't get soft and sticky? Thanks!

Please post pictures. I also think Mr. Pie should be known as Pie Gentleman or Pie Gent for those who know him.

I like that!

I will surely post pictures. I tested the sugar glass yesterday and it was more caramelized than I'd like, but I didn't mind that too much. The problem was they were incredibly sticky, so I thought they were just not dried enough and I put them in the fridge. A few hours later, they were the perfect texture, so I left them out again. But they got sticky in a hurry; so much so that the plastic wrap cover I put on the baking sheet was sticking to them.
I stuck two shards into leftover cupcakes in the fridge, and the rest are still out. If they hold up in the fridge and the non-refrigerated ones still can hold their shape, I guess I'll go ahead with the plan. Otherwise, I have a backup plan.