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Recipe for pulled sugar

Source of Recipe

Unknown


List of Ingredients

Recipe 1
1 lb 10 oz sugar
11 oz corn syrup
1/2 tsp cream of tartar
8 oz water

Recipe 2
Pulled sugar

granulated sugar
water
acid
those are the basic ingredients
boil to a temp of hard ball
pour out on lightly oiled surface
work with a bench scraper
when cool enough to handle with rubber gloves
pull to a satiny shine
under heat lamp pull shapes and cool

recipe 3
Pulled Sugar 3

Pulled sugar is a homemade preparation of sugar made with glucose and cream of tartar aong with raw sugar. Cooked and shaped into different shapes of choice, the pulled sugar can be used to decorate cakes. It is a favorite recipe of mine to use for desserts on festive occasions.

2 pounds loaf sugar

1 cup water

1 teaspoon glucose

1/4 teaspoon cream of tartar
Directions
Add water to sugar in a saucepan and when completely dissolved turn on heat, add glucose and cream of tartar and boil as quickly as possible to 312° F.
Remove at once to pan of cold water to stop boiling, then pour sirup onto a lightly oiled slab.
If different colors or flavors are wanted, divide the sirup as desired.
As edges cool, lift with knife and turn in to the center.
When sugar is cool enough to handle, pull from sides, turning in to the center, and roll into a ball.
Work in a warm place.so sugar does not cool too quickly as you work and be sure that all parts are pulled equally.
When it becomes quite satin-white and china-like in appearance, start your design.
Ribbons are made by pulling a straight piece, cutting the edges quickly and then arranging in knots or bows.
Set aside to cool slowly so they will not crack.
For flowers and leaves, pull a small end into petal shape, pinch off the end, work the edges thin and curve into desired shape.
Put the petals together as you work to form the flower, then pinch the lower ends together and attach to a new tin wire, or attach to a green pulled sugar stem.
Detached leaves may be mounted on wire and left uncovered.

Pulled sugar 4
PULL CANDY
3 c. sugar
1/2 c. water
1/4 c. vinegar
1 stick butter
1/4 tsp. baking soda

Mix water, sugar and vinegar. Stir well. Cook the syrup until it comes to a crackling thread stage (270°F to 290°F on a candy thermometer), do not stir while cooking. Add baking soda before removing from heat. Add butter. When butter is melted, pour into buttered pan.

As soon as you can handle the candy with hands, divide into amounts you can handle and pull back and forth, folding from one hand to the other. Pull until brittle. Lay on wax paper, cut into sticks



Recipe

Add water to sugar in a saucepan and when completely dissolved turn on heat, add corn syrup and cream of tartar, and boil 312 degrees F.
Remove at once to pan of cold water to stop boiling, then pour sirup onto lightly oiled oven proof plates.
If different colors or flavors are wanted, divide the sirup as desired.
Place in a warm oven. When sugar is cool enough to handle,
Work in a warm place. so sugar does not cool too quickly as you work and be sure that all is pulled equally.
until quite satiny. Ribbons are made by pulling a straight piece, cutting the edges quickly and using more than 1 color if desired, stretching out the lengths. These can be folded, accordion fashion for Christmas candy. Some can be arranging in knots, bows, etc.... Set aside to cool slowly so they will not crack.
For flowers and leaves, pull a small end into petal shape, pinch off the end, work the edges thin and curve into desired shape. Elongated petals about the size of the thumb can be stretched thin, using more than 1 color randomly pinched from several colors lightly pinched together so colors remain somewhat separate when pulling for orchids. As they are pulled stretch and pull the outer edges more then the center so as to create curves on the outside edges. These being the uppermost petals.
Put the petals together as you work to form the flower, then pinch the lower ends together and attach to a cake or pulled sugar stems with leaves.
Detached leaves may be used randomly as well. Store unused sugar decorations in plastic or tins away from moisture and in cool area.