h a l f b a k e r yThe embarrassing drunkard uncle of invention.
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I like to vary sweetness level seperately from temperature. Plus, this would make your drink sweeter as the cube melts. Since this is generally at a point where you've drank part of your beverage the effect will be increased. |
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The sugar will lower the freezing point of the water so it will be harder to get your "ice-sugar" cube to freeze. |
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thats not a problem. ice-lollies are sweet. so is his nibs but there you go.. |
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I know maple syrup doesn't freeze because I store it in my freezer, and it's 66% sugar. I will now attempt to freeze liquid honey and get back to you in a coupla hours, but I predict a similar result. |
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Hmpf. I couldn't think of a good use for it, but it never occurred to me that it wasn't possible. Assuming the sugar component of maple syrup gives it antifreeze capability might be bad science, but it bears testing. |
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You try it, I'll try it and if it turns out to be impossible, I'll delete the idea. |
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[Worldgineer] - you could always have a decreasing sugar gradient, with the sugariest bits on the outside, in order to create a biased sugar release (more ealier when you've got more drink). |
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This will only diminish the effect. You'll still have your drink getting sweeter as you drink it, unless all sugar release is achieved immediately. I guess ice cubes with a thin candy shell might work (melts in your drink, not in your hands). In fact... This might just be the useful aspect [px] is looking for! Ice that doesn't get your hands wet. |
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Of course it's possible. It's just an unflavored popsicle. Simple. |
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<<< 4hrs later >>>liquid honey is not really frozen, but has gone rubbery enough to keep the shape of my thumb print. |
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How about if you had a "cream and sugar" cube that would melt into your coffee, making it the perfect temperature and sweetness/creaminess at the same time? |
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I dunno. I'm reminded of (North American-style) Iced Tea mix. If not completely stirred, the sugar settles to the bottom, making the last sips sickly sweet and face-scrunching. |
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Have to add... not bad science, but good science, to make that assumption then test. That's what science is. |
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[lintkeeper2] It should take a really long time to freeze, if your freezer gets cold enough.. I experimented with ice cream making a while back, and found that adding extra sugar *really* increased freezing times... 2-4 times as long as what my recipes called for. |
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Make a square hole in an ice cube, the same width and length but twice the height of a sugar cube; insert sugar cube; insert small ice cube with exact dimensions of remaining hole into the hole; exert light pressure on hole side, melting plug to big cube. Dip in liquid nitrogen. Repeat by the thousands, and sell for 10 cents each, in boxes of 20, in the freezer section. |
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Heh. Here I thought this was a useless idea and so many are having fun with it... |
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No, phoenix, this is a good idea, don’t give up.
This is what I do. Take powered ice—don’t have any? Use shaved ice. Then add cold granulated sugar. It’s best if the sugar has a cornstarch coating. You can get it manufactured if you don’t have it on the shelf. Then mash it all together under high pressure. See, now you have this white cube that doesn’t melt because the sugar is not dissolved. |
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But will it deflect a bullet like pycrete? (insert groan here) |
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Are we forgetting that sugar is frozen? I mean it is not cold, but it is a crystalized solid. That's all ice is, it just happens at lower temperature than sugar. Couldn't you just make large sugar crystals and put them in the freezer to make them colder? |
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