Boiled Sugar Recipe
Source of Recipe
My own
Recipe Introduction
This is a primary recipe for pulled and blown sugar.
WARNING!
This stuff is hot! Be careful! You should wear rubber gloves. They will not totally protect your fingers but they help somewhat.
List of Ingredients
32oz (4 Cups) Sugar Granulated
2 Cups water
1 Level Teaspoon Cream of Tartar
Food coloring optionalRecipe
1). First fill a sink or bowl full of water. Enough to come half way up the sides of your pan. Do not empty this after you are finished.
2). Have a pastry brush and small dish of warm water available.
3). In a stainless or copper pot 2 quart preferably.Bring sugar and water to a boil.Stir gently until sugar is incorporated and mixture begins to boil. STOP STIRRING!Mix cream of tartar in a couple tablespoons of warm water add to mixture when it reaches 280F. DO NOT STIR! You can also add food coloring at this point if you like. Continally wipe down sides of pan with pastry brush and warm water.
4).You do not have to soak the brush. Just wipe down the sides slightly above the mixture. This removes crystals that form on the sides of the pan that may cause your sugar to recrystallize.
5). When the mixture reaches 305F remove from heat let bubbles subside then plunge the pan into your sink full of cold water for 10 seconds. Remove and wipe down the sides and bottom of your pan.
6). Pour the mixture out onto a greased marble slab, cookie sheet or silpat(does not have to be greased).
7). Began turning the edges toward the center with a greased metal spatula or dough cutter. Continue this until the sugar is cool enough to handle. Then pick it up and began pulling it folding it as you do. The sugar will take on a silky sheen. DO NOT PULL MORE THAN 20 TIMES as you run the risk of it recrystallizing on you if you do.
8). It can now be placed under your heat lamp or pulled or blown into flowers, figures etc.....
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