To Vince Gilligan - My Star, My Perfect Silence.

Formula for the blue sugar (one tray with 30x20cm of crystals):
250g regular sugar
50ml warm water
2 tea spoons lemon juice
blue food coloring (liquid)
2 table spoons of starch

1 metal pot
1 silicone whisk
1 baking tray with baking parchment


It took us (literally) 20 attempts to make the crystal blue sugar work. All the American recipes out there suggest using corn syrup as one of the main ingredients, but here in Germany it is very expensive and hard to get. The solution we found on the internet (just use homemade sugar syrup if you don't have real corn syrup instead) doesn't work. We hope our recipe will help people who are trying to find an alternative way to do this without expensive ingredients.


Put 250g sugar and 50ml warm water in a pot and stir it with a silicone whisk. Add 2 teaspoons of freshly squeezed lemon juice. The mixture needs to be warmed up on a stove with the lowest heat. You have to stir the ingredients lightly for 20-25 minutes. It is crucial to not let it boil! The mixture will not get completely clear after 20 minutes, it will look a little milky. This happens due to the tiny bubbles that emerge when you warm it up. You should be able to see the bottom of the pot though. Now tilt the pot a little bit. If the liquid doesn't have any sugar crystals anymore then you can go to the next step.

Now is the time to add the blue food coloring. If you feel like adding some aroma (mint for example) make sure it doesn't have any color, or you might end up with green crystals instead of the famous blue tone. Stir, so the color gets even. Next you have to let the mixture boil (don't stir while you do that). Boil for approx. 2 and a half minutes, not any longer (the sugar will start to caramelize and turn the mixture green - just as in Heisenberg's formula, respect the chemistry and be precise when you cook). After the 2 and a half minutes take the pot off the stove immediately and set aside. 

Prepare a baking tray with some baking parchment meanwhile. When all bubbles disappeared from the pot pour the blue mixture on the tray , try to make it even. It might appear green with the paper underneath, but don't worry, it is still blue! Now let the sugar cool down for an hour or two (until it is solid).

Here comes the fun part. Grab a hammer and bash the sugar until you get crystals of desired size. Pour two tablespoons of starch on the crystals through a sifter, that will make them less sticky. Now they are ready to eat! Fill them in little plastic bags and use a couple of them for the pancake topping. Eat them on the same day - next day they will get really sticky.


For the egg white cream:
1 egg
200g powdered sugar
vanilla aroma

1 big bowl and a hand held blender/food processor
a sifter

Separate the egg - but you will only use the egg white. Ina big bowl beat the egg white with the blender. Push 200g sugar through a sifter with a spoon. Blend. The end result will taste like marshmallow fluff! Don't eat huge amounts on it, this is still a raw egg, but as a topping for pancakes it is perfectly safe to eat.


For the pancakes (10 pancakes each approx. 10cm diameter):
150g regular flour
100g cornstarch
90g sugar
4 eggs
4g baking powder
4g baking soda
50g butter or oil
100ml buttermilk
yellow food coloring

2 small bowls and one big bowl