I wasn't able to find corn syrup as its a very American thing so I used liquid glucose as an alternative as they both are used to stop sugar crystallising.
I used the most common recipe I could find (3.5 cups of sugar, 2 cups of water, 1/4 tbsp cream of tartar and 1 cup corn syrup/liquid glucose) but instead used table spoons as I only needed a small amount. Heated to 310 degrees, did the crack test, poured into mould but it just kept getting stickier and stickier as time went by. This could have been the substitution I made, it could have been the silicone moulds, it could have been because sugar is horribly frustrating and temperamental to work with, who knows!
To source 4 sugar glass champagne glasses would cost around £100 with £30 postage and packaging so this eliminate is going to be altered for the amateur budget!
It's a shame that we have to alter the production slightly due to budget limitations but I'm glad it's something I've had a go at and have the knowledge for future productions.
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