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Author Topic: Sugar glass melting.  (Read 4342 times)

Offline adamwerner

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Re: Sugar glass melting.
« on: December 05, 2018, 07:10:19 pm »
Hi Loreta,
I think you are on the right track with the theory that the windows melted on your house due to the Royal Icing and/or candy.   I know this incident happened several years ago but do you happen to remember if you made your Royal Icing with fresh egg white or did you use Meringue Powder?

Sugar is such a complex topic and according to Nicholas Lodge and other sugar experts, Royal Icing made with fresh egg white (or reconstituted dried egg white which is also known as albumin powder) produces a Royal Icing that is structurally stronger and more stable than Royal Icing made with commercial Meringue Powder.  Additionally, fresh egg white Royal is less likely to release moisture as it hardens than Meringue Powder Royal Icing.  This all may seem a bit counter intuitive (it did to me when I first heard it!) but I have actually tested this out a bit and have found that fresh egg white Royal Icing is indeed stronger and more stable than a typical Meringue Powder Royal Icing.  In any case, I am not sure if this could be the reason your windows melted while your husband's didn't... and most likely both of you used the same type of Royal Icing on your Gingerbread creations.   What I am thinking is that the combination of the candies and the Royal Icing you used to stick them on to your Gingerbread House may have caused some type of chemical reaction that ultimately caused the window 'glass' to break down.  There are so many possibilities....  :-) 

 

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