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Poured sugar is it...
Yes, cook sugar to hard crack. You can use a tad of Kayro syrup to keep it from crystalizing....and go for hard Crack on your candy thermometer.

Be careful about it though...because you can cause burns, caramel or some other undesired effect. Bubbles will be minimal the hotter you pour.
 

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Thank you for the suggestion. I am also in doubt on how to get a circle made out of it and how to make the disk thin so that it is breakable with a spoon. P.s. I don't have a candy thermometer, use the water drop test will that suffice or do absolutely need to invest in a thermometer.
It's possible to do this with the ICE water drop test....but I'd reserve recommending that for those well practiced in making hard candy this way.
It goes fast and confident hands when doing this stuff are going to provide the results you are looking for. The window of "opportunity" for candy vs Carmel can seem to be small for sugar work. And it cools quickly too.

And as far as round? A simple metal cookie cutter/biscuit cutter ring is all you need. Use parchment on a granite countertop or lightly oil a granite/marble countertop. You can use a sheetpan or stainless steel pot bottom too...just be careful.

Sugar work is fast paced stuff. Burns are the norm and it is not uncommon for those doing it to get a blister or two. Hot sugar sticks to everything and everyone.

Sugar is cheap...so practice is affordable. It's just usually frustrating because of breaking. So do extras.
 
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