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 ==
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.