Sugar – Ah! I watch the Food Network Challenge shows that deal with sugar, and I am amazed. I have tried to deal with sugar so many different ways, and I’ve never had success. I never can figure out what goes wrong, but I remember a few of the experiences where it never seems to reach temperature and then it is burned. Today was my first successful attempt, so I had to pass on the recipe I found at Cake Central so that you might be able to try it too. My niece really wanted to try the sugar for the water effect, and I’m glad I’m not a quitter because we made it work.
Boiled Sugar Recipe
32 oz (2 pounds granulated sugar)
16 oz (2 Cups water)
8 oz (1 Cup glucose or light corn syrup)
2 Level Teaspoons Cream of Tartar
Before starting fill your sink full of cold water.
Bring sugar and water to a boil over low heat stirring constantly until the sugar has dissolved. When the water comes to a boil stop stirring and do not stir anymore after this.Add your candy thermometer at this point.And raise the heat to medium.
With a pastry brush and and warm water constantly wash down the sides of the pan. This prevents sugar crystals from forming and getting into your sugar mixture. These crystals could cause your mixture to recrystallize later.
When the temperature reaches 285F add the glucose or light corn syrup and the cream of tartar dissolved in a tablespoon or two of water(This is when I added the color). Continue cooking to 305F.
Remove from the heat and allow the bubbles to subside then plunge your pan into the sink full of cold water for 10 seconds make sure the water comes half way up the sides of the pan. Dry the sides and bottom of the pan well after removing it from the sink do not want that water in your sugar mixture!
At this point i poured it int my mold. I poured a little, torched to remove top bubble, then poured some more. It took me a couple tries until i hwas able to pour with ni bubbles caught inside. I waited a while to let it cool and used a mini blow torch that came in a crem brule set to get rid of the bubbles that came to the top.
Keep on reading the direction if you need pulled sugar ==
32 oz (2 pounds granulated sugar)
16 oz (2 Cups water)
8 oz (1 Cup glucose or light corn syrup)
2 Level Teaspoons Cream of Tartar
Before starting fill your sink full of cold water.
Bring sugar and water to a boil over low heat stirring constantly until the sugar has dissolved. When the water comes to a boil stop stirring and do not stir anymore after this.Add your candy thermometer at this point.And raise the heat to medium.
With a pastry brush and and warm water constantly wash down the sides of the pan. This prevents sugar crystals from forming and getting into your sugar mixture. These crystals could cause your mixture to recrystallize later.
When the temperature reaches 285F add the glucose or light corn syrup and the cream of tartar dissolved in a tablespoon or two of water(This is when I added the color). Continue cooking to 305F.
Remove from the heat and allow the bubbles to subside then plunge your pan into the sink full of cold water for 10 seconds make sure the water comes half way up the sides of the pan. Dry the sides and bottom of the pan well after removing it from the sink do not want that water in your sugar mixture!
At this point i poured it int my mold. I poured a little, torched to remove top bubble, then poured some more. It took me a couple tries until i hwas able to pour with ni bubbles caught inside. I waited a while to let it cool and used a mini blow torch that came in a crem brule set to get rid of the bubbles that came to the top.
Keep on reading the direction if you need pulled sugar ==
Now you can pour it out onto a greased marble slab or cookie sheet or silpat. Silpats do not have to be greased but I have found it is easier if they have a light coat of vegetable oil on them.
Begin turning the outer edges of the sugar toward the center of the mass.Continue doing this all the way around the edges and moving the sugar around this hastens cooling.As soon as the sugar is cool enough to handle pick it up and begin pulling it. As you pull double it and pull agian. I would not pull it more than 20 times as over pulling will cause recrystallization.The sugar will take on a silky sheen.
At this point you place it under your heat lamp until ready for use.
Begin turning the outer edges of the sugar toward the center of the mass.Continue doing this all the way around the edges and moving the sugar around this hastens cooling.As soon as the sugar is cool enough to handle pick it up and begin pulling it. As you pull double it and pull agian. I would not pull it more than 20 times as over pulling will cause recrystallization.The sugar will take on a silky sheen.
At this point you place it under your heat lamp until ready for use.
Thanks for linking this to our Handmade Tuesdays party. What a great idea! I am always in awe of the sugar creations they come up with on Food Network!
I have no idea how they do it. I hear the cracking and my heart breaks for them.
I always wondered how they got those sugar creations to look just so on the cooking shows. I would love it if you would share this on my linky party – Tout It Tuesday. http://www.claimingourspace.com/2012/05/tout-it-tuesday-7.html
It’s been a crazy couple of weeks. Sorry I didn’t get by this week. Maybe I’ll try and stop in this Tuesday.