Hi cake people....
I found an article on this subject....it's sounds very interesting....here it is:
How can I make pulled sugar, poured sugar and bubble sugar?
The following recipe is used in producing of all three sugar products.
For Bubble Sugar: Prepare a batch of "Poured Sugar". Place a sheet of parchment on a work bench, with the long edge facing you. Wipe it liberally with "Rubbing Alcohol". Then quickly pour a 3" wide band of sugar parallel with the left edge of the parchment paper. I usually pour the band about 6" in from the left edge.
Then quickly pick-up the left two corners and slowly raise the parchment paper. The poured sugar will run down the paper - "SLOWLY". The heat of the hot sugar causes the alcohol to evaporate - creating bubbles trapped within the sugar!!!! Before the sugar cools, drape the parchment paper over odd shaped items to create interesting shapes. Pretty cool!!!
COLD WATER 1# 8 oz. 50%
SUGAR 3# 100%
GLUCOSE 8 oz. 20%
TARTARIC ACID 3 drops ---
POWDERED COLORS 1 tsp./ 1 tbsp. water ---
** POURED AND BUBBLE SUGAR USE NO TARTARIC ACID **
Tartaric Acid is equal parts Crystallized Tartaric Acid and boiling water.
COOKING THE SUGAR
1) Combine water and sugar into a copper pot.
2) Stir the sugar constantly over LOW HEAT until the sugar is COMPLETELY DISSOLVED.
3) Wash down the sides with the pastry brush and water. Do this several times throughout the entire cooking process.
4) All the sugar crystals must be dissolved before the mixture comes to a boil.
5) As the syrup comes to a simmer, skim off the scum.
6) Suspend a thermometer in the pot.
7) Increase heat to HIGH, making sure it does not shoot around the sides of the pot.
Add GLUCOSE. Skim again if needed.
9) Wash down the sides.
10) Cook till 280F, then add Tartaric Acid Drops and Powdered Color (which has been diluted in a little water).
11) Continue to cook till 317F. Lower the flame as you get close.
12) Remove from heat, and shock in ice-water bath for 5 seconds.
13) Whip off the bottom of pot with paper towels.
14) Proceed by pouring the hot "Pulled Sugar" onto a oiled marble slab and begin the pulling process, or if using "Poured Sugar" pour into prepared forms.
