Hi Everyone
I need to clarify something here for everyone.The Pulled Sugar recipe that I posted in this forum is just one of many out there. You do not have to use mine or any particular one. I have 4 or 5 different ones each written by a different person. They are just that recipes.

Some call for tartaric acid in the recipe. Thats great if you know a chemists and can get it. The acid makes the sugar soft and easier to work with. If you were doing a spun sugar recipe you would not want this. But you must be precise with it, to much and you will ruin your recipe.

I use Cream of Tarter because that is what I can get, so I use it. As far as glucose and corn syrup. Well if you use one you do not have to use the other. Some people cannot get glucose, so corn syrup is much easier to get off the grocery store shelf. But as I said this stuff will make the sugar hotter to work with.

I realize this stuff is hard to find on the web. That is the reason I posted the recipe to try and help everyone out. If I have sent the construction plans for the warming box to anyone understand that the box or frame is not mean't to work the sugar on just a resting place for it while you work your other sugar pieces. PastryWiz.com has a supplier for professional sugar warming boxes for about $300.00. A professional sugar working set will run you around $600.00. I have been reasearching this stuff for a long while. And if most of you are like me you do not have the money to pay for this stuff so I have to research and find ways to make or build this stuff myself.
If you plan on blowing your sugar you will need a rubber bulb pump or foot pump. I do not know about the foot pump but the bulb pump is about $40.00 each. I use a small copper pipe with a piece of rubber hose attached to it. It works and it did not cost me anything.

I do not get to practice my pulled sugar but a couple hours once a week. I am still learning like everyone else. Anything I learn I will post on the forum for everyone else to read and hopefully learn something. Sugar pulling is like cake decorating you have to practice it and perfect your recipes until you find what works for you.

If anyone is interested. There are two great books that are available in bookstores or occasionally on E-Bay they are:

"The Professional Pastry Chef" by Bo Friberg and
"The Advanced Professional Pastry Chef" by Bo Friberg. There is also another one by Ewald and Susan Notter world renoun sugar artists it is called "The Textbook of Sugar Pouring and Pulling' this book is about $87.00 through a bookstore off of E-Bay and the only place is a bookstore in the United Kingdom.

If I have mislead anyone I am sorry, just trying to help out.

Thank you for sharing. I really want to try this. Especially after seeing a special on the Food Network yesterday. It looks like such fun!

Thanks for your tips and your recipe! I've been wanting to try this for a while (along with a lot of other things) Hearing your trials and tribulations may help the rest of us when we get the opportunity to try it out!

Debbie

Do both of you have all the equipment you need? If you got the equipment list I left on the forum you need to add a hair dryer with a cool air setting on it. Sorry I forgot about this. If I can help let me know.