I want to try to use pulled sugar, but I can't seem to find a recipe anywhere. (At least not in US units like cups and tsp and such) Can anyone help me out, or give me the conversions? Thanks.
This is a link I have
http://www.cakecentral.com/cake_recipes_file-converter.html this is cakecentral's measurement converter
it is located in the recipe's area right near the top
Recipe no longer available.
I have a Roulpat (big silpat for pastry) and will use some of the Wilton spatulas (probably the big one) I don't have a heat lamp, but will get one soon. How big of a lamp is necessary? Also, if you could send the plans for the warming box to [email protected], that would be great. Thanks for the help!
Here is the recipe we use at school...
2. container of warm water to store brush
4. acid solution if pulling or blowing sugar (non is needed for pouring or casting)
5. desired colors...make sure your colors are acid free or your sugar will be softer. Powdered colors are best, airbrush colors can work as well
6. Ice bath to shock your sugar to stop the cooking
7. Silpat to pour the sugar on
1. 1 pound, 8 ounces (50%) Cold water
2. 3 pounds (100%) Granulated sugar
3. 8 to 10 oz ( 16%-20%) glucose
4. 3 to 8 drops (variable) Acid Solution
1. Place the water in a pot. Add the sugar and bring to a boil stirring constantly. Remove any scum (impurities) that rise to the surface
2. Add the glucose, bring to a second boil, cleaning the sides of the pan with a wet brush
3. add color and acid at 280 degrees F and continue to boil to EXACTLY 317 degrees F
4. Shock the sugar in a water bath to stop the boiling process. Plunge the pan into cold water to stop the boiling process. Take your pan off the fire and stick the pan with the hot sugar syrup into your ice bath.
5. Pour onto a lightly oiled marble slab or a silpat mat
1. Dissolve 1 part tartaric acid crystals with 1 part of boiling water. Stir very well.
2. Fill into a clean dropper bottle.
PROBLEMS AND HOW TO ADJUST FOR THEM:
1. If you follow the recipe and your sugar is too soft, your glucose may be derived from potatos. You will need to adjust the amount of acid solution.
2. If your sugar is brittle (less elastic) and crystalizes quickly under the lamp...your glucose is corn based.
EVERYONE TRYING THIS PULLED SUGAR THING PLEASE BE EXTREMELY CAREFUL WITH THIS STUFF AS IT CAN BE EXTREMELY DANGEROUS!!!!!!!!!
WATCH YOURSELF AND THE KIDS IF YOU HAVE ANY AROUND. BE SAFE AND HAPPY PULLING.
Pulled Sugar, Here I come...
Well, wait a minute, I gotta get more equipment...
::: backs away from the high dive :::