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 or medium high.
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 235F ( I did 220F since im at a higher altitude, remember to temper your candy thermometer in boiling water first, water should boil at 212F at sea level, + or - the difference of your boiling water from your recipes, mine boiled almost 15F lower) add the glucose or light corn syrup and the cream of tartar dissolved in a tablespoon or two of water.Continue cooking to 305F (Once again mine was 290F) .
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! 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, we used a metal spatula.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 wouldnt pull a lot as it will recrystalize the sugar, but the more you pull the shiner the sugar gets. This works great if you want to make ribbon candy, you dont have to pull as much for the bulbs. At this point you place it under your heat lamp until ready for use. If your sugar starts hardening up, even with the heat lamp, use a blow dryer, or the microwave on the glass round( only for a few seconds at a time) and it will soften up for use again.
This is me blowing my sugar ornament. Kinda reminds me of blowing those magic plastic balloons when your were a kid.
Here is some of our first ornaments. We were trying to keep them small because we will be using them for another project, but they can get bigger the more sugar you use.
And this is my rose. Thanks food network for showing me how to do a flower petal by petal. This is my first attempt ever at sugar work, so if i can do this, and im not very artistic, anyone can do it!
- Other, Desserts