I once saw a technique used where the sugar was poured and cooled, but looked like coral, pumice, or lava rock once it cooled. It had lots of bubbles air pockets that made it look like it was still boiling when it set up. Does anybody know HOW to do this??
Once you get the sugar to the candy stage, you CAREFULLY pour it over ice in a heatproof container. The sugar solidifies around the ice, then the ice melts. Very cool effect.
You can get the same look by adding royal icing to boiled sugar. It will give the lava rock look.
Bubble sugar you are referring to. Use a clear spirit such as vodka or gin lightly rub it onto a silpat and then pour the hot sugar over it as the hot sugar comes into contact with the alcohol it begans to evaporate. Another technique known as rock sugar will also give the same effect.
Thanks so much everybody! I have been searching the internet all over for this!! I will try it out! Thanks again.
Get a chance go to www.pastrychef.info there is an article there that explains a lot of this stuff I believe it will help you Good Luck.