Posts by zjones4

I really like doing pieces with blown sugar. It is certainly more difficult than pulling ribbons or flower petals, but it is rewarding when the shape comes out the way you want it, The trick is to go slowly the whole way.

5 tips for preventing the sugar from getting tacky (due to humidity) 1. use isomalt. it resists absorbing humidity. it is not failsafe, but it helps significantly 2. keep in air tight container. 3. add silica packets/ limestone...

Here is my last suggestion. Let me preface that this technique needs a funnel and some clamps to hold things in place...otherwise there is a definite risk of getting burned. This is a techniques I use when making showpieces. I'll...

At first, my thought is that the sugar is undercooked.  Try it again and make sure it temps to at least 300, no more than 309 degree F.   If that does not work, reduce your amount of corn syrup and increase your sugar a...

Isomalt is easy to get clear.  Granulated sugar is impossible to have "clear as glass" due to remaining impurities.   Cook the isomalt up to 360-350ish [farhenheit] over a 1hr period.  Also, using distilled water...