READ THROUGH BEFORE YOU START AND HAVE EVERYTHING IN PLACE BEFORE YOU START AND HAVE A PLAN.
What you need to start:
1. Heat (stove) source: Gas and induction are best as they are easily regulated
2. Pans: Copper is best, but stainless and alum work
3. Sieve: To remove impurities that rise to the surface
4. Pastry brush: wide flat brush to wash down sides of pans
5. Thermometer
6. Acid Solution: ONLY needed for pulling or blowing.
ACID SOLUTION RECIPE:
1 ounce tartaric acid crystals 1 ounce boiling water. Stirl well and store in a dropper bottle.
7. Colorants: check that they are acid free
8. ice bath: shocks sugar to stop the cooking
9. Silpat: a sheet pan (large) sized silpat will hold 3 pounds of sugar or ISOMALT
RECIPE FOR PULLED AND BLOWN SUGAR:
1 pound 8 ounces cold water
3 pounds sugar 8 to 10 ounces of glucose
3 to 8 drops of acid solution ( this is the variable)
( when using ISOMALT the ratio is for EVERY POUND OF ISOMALT you use 4 OUNCE of WATER)
Place water into a pot, add the sugar and bring to a boil stirring constantly. Remove any scum that rises.
Add the glucose, bring to a second boil, clean the sides of the pan
add color and acid at 280 degrees F and continue to boil till it reaches 335 degrees F ....EXACTLY!
shock the sugar in water bath to stop the boiling
Pour onto a lightly oiled marble slab or silpat
* If you follow the above recipe and your sugar is too soft your glucose may be made from potatos. You will have to decrease the amount of acid solution. IF the sugar is to brittle and hardens to fast, it's probably corn based and you need to use a few more drops of the acid solution.
When you pour your ISOMALT onto silpat fill pan up with water and put onto your heat source so you can get the cooked sugar off when you wash.
The sugar cools from the edges in. So, as soon as you can you can start "folding" your sugar. Push the edges in toward the middle then pick up the silpat and fold the sugar over onto it self. It sould feel like you're working with bubble gum. When you start to pull the sugar you start to incorporate air into the sugar and makes it opaque.
If you let the sugar cool to store after you wrap it and you "warm" in the microwave the air will need to be put back in before you use it.
What you need to start:
1. Heat (stove) source: Gas and induction are best as they are easily regulated
2. Pans: Copper is best, but stainless and alum work
3. Sieve: To remove impurities that rise to the surface
4. Pastry brush: wide flat brush to wash down sides of pans
5. Thermometer
6. Acid Solution: ONLY needed for pulling or blowing.
ACID SOLUTION RECIPE:
1 ounce tartaric acid crystals 1 ounce boiling water. Stirl well and store in a dropper bottle.
7. Colorants: check that they are acid free
8. ice bath: shocks sugar to stop the cooking
9. Silpat: a sheet pan (large) sized silpat will hold 3 pounds of sugar or ISOMALT
RECIPE FOR PULLED AND BLOWN SUGAR:
1 pound 8 ounces cold water
3 pounds sugar 8 to 10 ounces of glucose
3 to 8 drops of acid solution ( this is the variable)
( when using ISOMALT the ratio is for EVERY POUND OF ISOMALT you use 4 OUNCE of WATER)
Place water into a pot, add the sugar and bring to a boil stirring constantly. Remove any scum that rises.
Add the glucose, bring to a second boil, clean the sides of the pan
add color and acid at 280 degrees F and continue to boil till it reaches 335 degrees F ....EXACTLY!
shock the sugar in water bath to stop the boiling
Pour onto a lightly oiled marble slab or silpat
* If you follow the above recipe and your sugar is too soft your glucose may be made from potatos. You will have to decrease the amount of acid solution. IF the sugar is to brittle and hardens to fast, it's probably corn based and you need to use a few more drops of the acid solution.
When you pour your ISOMALT onto silpat fill pan up with water and put onto your heat source so you can get the cooked sugar off when you wash.
The sugar cools from the edges in. So, as soon as you can you can start "folding" your sugar. Push the edges in toward the middle then pick up the silpat and fold the sugar over onto it self. It sould feel like you're working with bubble gum. When you start to pull the sugar you start to incorporate air into the sugar and makes it opaque.
If you let the sugar cool to store after you wrap it and you "warm" in the microwave the air will need to be put back in before you use it.
