Does anyone sell pre-made blown or pulled sugar shapes? I have absolutely no experince with blown/pulled sugar but wanted to use it to decorate cookies.

The shape I am looking for is a 1/2 sphere shape (concave, not solid). Does that make sense?

oh, DUH!....I guess I just described a dome shape!! That is what I am looking for.

That's ok, we knew what you meant.

You really can make them yourself. They are quite easy to do, once you get the knack of making the hot sugar. You will need a hard candy mold in the shape you desire, and a good recipe for cooked sugar.

If you plan to make a lot of these, get a few molds - at least 4-6, as the hot sugar is not going to wait for the castings to cool down.

Here's a nice recipe that I just pulled of the Net for you. Source is listed on the recipe. This recipe can be used in any hard candy mold, not just lollipops.

Some quick advice, use a copper pot or a pot with a copper bottom - it will conduct and distribute the heat better. You will have to watch the molds to allow them to achieve the thickness you want, then pour out the rest and scrape the mold with a long spatula.

Also, if you see the sugar crystallizing on the sides of the pot, brush the pot sides with cold water -- important ** without touching the sugar crystals** -- to wash the crystals back down into the rest of the sugar.

FREE LOLLIPOP RECIPE

Courtesy of: LOG CABIN CRAFTS P.O.Box 1702 Goldsboro, NC 27533-1702
1 Cup Sugar
1/2 Cup water
1/4 Cup white corn syrup
1/4 to 1/2 teaspoon flavoring
small dab paste food coloring

This recipe makes approx. 10-14 lollipops. Recipe may be doubled.

Prepare molds first by spraying with non-stick cooking spray, wipe
out excess spray with paper towel. Place sticks in molds.

In 1 quart saucepan, (2 qt. for double batch) blend sugar, water
and corn syrup til sugar is dissolved. Bring to boil (DO NOT STIR ANY
MORE) over HIGH heat until mixture reaches 290 degrees on a candy
thermometer. Remove pan from heat. Allow to stand until bubbles have
settled down. Add flavoring and color, as desired. Stir until blended
and bubbles dissappear. Too much stirring will cause syrup to solidify
into a hard sugary lump. Work fast! Pour into hard-candy molds and allow
to set until hardened. Remove lollipops from molds and place in plastic
sucker bags and tape shut or wrap each lollipop in plastic wrap. If
lollipops are not going to be eaten right away, store in refrigerator.

SUPPLIES NEEDED:
non-stick cooking spray (unflavored)
heavy sauce pan
candy thermometer
large wooden spoon
plastic lollipop bags
lollipop sticks
measuring cups & spoons
lollipop molds

Theresa

thanks for the recipe...........I will try it and see how successful I am