I tried a boiled sugar recipe this afternoon and lets just say that I still have soup! I was hoping to do some pulled sugar seaweed for an upcoming Nemo cake for my son in 2 weeks... what did I do wrong? I know I added the water and sugar and corn syrup and cream of tarter all at once... I was looking to add color and tried my Wilton paste and I'm guessing either that was my mistake or adding all my ingredients at once. Does anyone have any suggestions????

Thanks !
- Paula

Maybe you didn't heat it high enough?
I think you need to heat it to the hard crack stage.

Paula,
Took a class while back in NYC and I have this recipe.
450 grams water
1000 grams sugar
200 grams glucose
10 drops tartaric acid solution
The pot must be squeeky clean
when sugar boils add glucose clean side of pot with clean brush and ice cold h20
insert cndy thermometer. Cook to 156 degrees C
and add the tartaric acid. Cook to 320 degrees F/ 160 C.
Sorry in grams, but that's how they came.
Works well.
good luck

Paula if you are going to be working with sugar you really need a good quality, accurate candy thermometer, it is really important. I also think the oil in the paste color may have been a problem, but it just sounds like you haven't cooked it long enough.

Okay, looked up the recipe. I DID use corn syrup in the sugar....but you knew that already didn't you? LOLL

The only thing I could find was that the corn syrup and cream of tartar needed to be added at 230 F to preserve clarity. I don't think THAT should have interfered. BUT, I do remember my instructor saying that your cooking utensils had to be TOTALLY grease free. In fact, she suggested that we have ONE pan to do all our sugar in. I still have the pan I bought and haven't done pulled sugar in a while now. As I stated before we used Wilton Gel colors in our sugar (DUH! Wilton Class!) and it had no effect on the consistence of our sugar.

One other suggestion. When you look at the thermometer take the sugar off the stove a couple of degrees below the desired temp. The sugar will continue to cook for a couple of minutes.

Just had the thought and thought I would share!

Beth in KY

If you use cream of tartar and corn syrup they should be added at the start. If you are using regular granulated I would forget about trying to keep it clear most likely will not happen. Dissolve your cream of tartar in a little warm water before adding it to your solution.

stlalohagal,

We need to know what your recipe was before trouble shooting. Do you still have the exact formula?

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