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Boiled or Poured Sugar Recipe

After posting my engagement ring cake, I've received many questions regarding the sugar recipe I used. It took me a couple of tries, and i also used the microwave instead of stove top ( and in some batches left out the cream of tartar). The recipe below is for the traditional stovetop method. I think this one is the best to follow b/c you can really make sure the sugar gets to the correct temperature before removing it from the heat. In the microwave you kinda gotta guess. Good luck to all and just keep safe when working with boiling sugar. You can get seriously hurt.

Ingredients

  • 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

Comments (26)

OK, but what is the correct temperature for the sugar?
Where is the recipe? Did I miss something?
Floral1210 I believe the correct temp is 255 degrees Celsius....converted to about 306 degrees Fahrenheit
There are no instructions? What temperature do you bring the sugar to? Do you just pour it after it reaches the correct temperature? I know you are not supposed to stir it while it's heating.
hey everyone. I don't nkow why the rest of the directions did not post. I will see if there is a way to edit the recipe. Meanwhile PM me for the entire recipe and directions.
I hope this message area lets me put in all the text. 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.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.
That is much better. Thank you for doing it again.
I'm having trouble finding the picture, and really want to see it. could you please add the photo or link to this post? thanks
i would love to see the picture as well...i cant find...so if you get a chance can you please post the link..thanks :o)
can you repost your picture?
here's the link to her cake. Just amazing! http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1548078
i would love to see the pic, thanx
Here is a photo of Engagement ring cake i used poured sugar to make the stone (using a silicone mold) http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1548078. Not sure if links are allowed so if the link does not work, just look up my username and look through my gallery. You can't miss the photo :-) This recipe take time and patience. If its your first time working with sugar - i suggest practicing a couple of times. If you can share your accomplishments with this recipe for other users, that would be a great learning experience for all of us . Good luck!
Hi - can't wait to give it a try. Did the sugar yellow once poured? I can't tell for sure from the picture (although it does not look yellow in the pic at all!! Thanks for posting this.
Thank you so much for sharing your info. I am just getting started with the cake making. I have made a few and one was a wedding cake. all have turned out very well, but I am always looking to know more. Thanks again :)
AHHH!!! I just posted a forun question on how to make glass doorknoobs...this mold would be PERFECT...Oh plerase share where you found that mold :o)
Tried the sugar syrup for the 1st time and v. impressed with results.Can any one recommend a flavour (non alchoholic ) to add to syrup recipe that would be suitable for coating the top of a chocolate cake,before coating it with a white chocolate buttercream and then covering in sugar paste.Thanks
Thank-you so much for posting this! I'm hoping this will work for rings on a saturn cake - can I add dye to it to get the colours? When would you recommend adding it? PS your ring cake is FABULOUS. I wish I was that tallented!
this recipe is the best ever !!! it is the only one i use now, i trashed all the others. gems come out perfect all the time. you are my hero !!
Is there any way to color the sugar? I am wanting it red and orange....
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