| Level: | Advanced |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Level: | Advanced |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
Ingredients
- 1 1/2 cups cold water
- 4 1/2 cups sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon black food coloring
Instructions
- Clip a candy thermometer to the side of a medium, heavy pot. Place water, sugar and cream of tartar in pot and bring to a boil over medium-high heat, stirring constantly with a whisk. As the syrup comes to a boil, any impurities in the sugar will rise to the surface; remove these using a small stainless steel sieve or strainer.
- Using a clean brush dipped in clean water, wash the sides of the pan down to ensure that no crystals form around the edge of the pan. Add the black food coloring. Continue boiling, washing the pan sides down regularly until the syrup reaches 340 degrees F, and then place the pan into a bowl of cold water to stop further cooking.
- For casting:
- Allow mixture to reach a honey-like consistency and pour into the center of a mold, allowing the sugar to run slowly to the sides. Let cool, tap sides of mold, and remove.
- For pulling:
- After cooking sugar to 340 degrees F and then cooling briefly in the bowl of cold water, pour out onto an oiled marble or silpat mat. Allow to cool around the edges and carefully fold into the center, repeating until a soft pliable mass is formed. Incorporate air to create shine by pulling and folding the sugar until cool.
Reviews
Great recipe, only thing I’d change is the temperature. When boiling sugar for pulling or for candy, you want it to reach the ‘hard crack’ stage which is hot enough that the sugar will set hard but not so hot that it begins to colour. The best temperature is from 300 to 310 degrees F. A higher temperature will result in a harder candy that is harder to work with, so for beginners, I’d suggest using it at about 300 degrees F.
Source: I’m a pastry chef
Awesome recipe! Thanks so much for uploading
Excellent recipe! The sugar worked excellently. However it did turn yellow before it reached 340F, maybe because my pot was too wide for the thermometer to work properly. Tip: Get all your stuff ready beforehand and grease your gloves- the sugar sticks!
You can’t mess this up, really!