First Attempt At Pulled Sugar

Sugar Work By jeananf Updated 11 Feb 2009 , 10:37pm by -K8memphis

jeananf Posted 11 Jan 2009 , 10:00pm
post #1 of 13

well after doing weeks and weeks of research i finally made an attempt at makeing pulled sugar. So here it is a rose ( also got a few blisters to boot lol ) I will continue to try it was so much fun

12 replies
kjt Posted 12 Jan 2009 , 7:12am
post #2 of 13

Congratulatons! I'm hoping to venture into the world of pulled/blown sugar sometime this year icon_smile.gif

-K8memphis Posted 12 Jan 2009 , 1:13pm
post #3 of 13

Awesome! Did you use a heat lamp or your oven to keep your stuff warm?? The experts make it look so easy huh. Sorry about those blisters! But all in the name of progress huh.

Way to go, you rock.

jeananf Posted 12 Jan 2009 , 11:44pm
post #4 of 13

sorta had a make shift heat lamp but not enough wattage so wasn't able to do much cause it hardened quickly . My husband ( God Love him) is going to make me a warming box before i try again and i got the right wattage now......I

Tita9499 Posted 12 Jan 2009 , 11:49pm
post #5 of 13

Did you use real sugar or isomalt? Isomalt is so much more forgiving than the real deal.

-K8memphis Posted 12 Jan 2009 , 11:53pm
post #6 of 13

Here yah go, Cake-buddy. I'm making one too.

jeananf Posted 13 Jan 2009 , 4:08am
post #7 of 13

thanks great link . I used granulated sugar way cheaper when your just beginning and practicing

carnitram Posted 11 Feb 2009 , 4:28pm
post #8 of 13

What was the recipe you used for the sugar, there are all kinds of variations with real sugar?

-K8memphis Posted 11 Feb 2009 , 4:45pm
post #9 of 13

Me too I got a 25 pound bag of sugar. I figure if I can get it with plain sugar then I can upgrade to isomalt/venuance pearls without too many problems.

But as for recipes--yikes yes lots of them.

I've used with & without corn syrup.

Jacques Torres has one with just granulated sugar, vinegar and water. I'm trying that one next.

I did get a fish and some orbs blown--oh the thrill!

MBHazel Posted 11 Feb 2009 , 4:57pm
post #10 of 13

Get some latex gloves from Lowes and then put candy making gloves over those. (Candy gloves are very thin cotton) and no more burns.

Sugar will be affected by the moisture in the air and will start to develop holes and soften in a few days. Isomalt creations can last a long time.

Just remember with the Isomalt that (from what I hear) if you eat too much you may get a case of the "green apple two step!" shhh.gif


carnitram Posted 11 Feb 2009 , 10:27pm
post #11 of 13

k8memphis, which do you prefer more, with or without the corn syrup?
I have an old family recipe for stretch candy that I am thinking of using, it is
3C sugar
3/4C vinegar
1C water
at lease then I know it will work with the humidity in the area I am in. I have one with corn syrup as well but wondering which one is easier to work with as I am a very green beginner?

-K8memphis Posted 11 Feb 2009 , 10:34pm
post #12 of 13

The corn syrup recipe was so sticky it was crazy sticky. But once I let it cool off some more I was fine.

I mean Jacques Torres was a MOF in his 20's the youngest ever I believe. I'm definitly gonna try his vinegar recipe--I think his has like two tablespoons of vinegar, I'll probably try your recipe too.


But to answer your question, I don't know. I'm just testing and testing and testing myself also.

-K8memphis Posted 11 Feb 2009 , 10:37pm
post #13 of 13

But y'know what, carnitram, have you ever compared Amercian buttercream recipes? The ratios of fat to sugar varies wildly and yet you still get buttercream. So that's gotta be what it is with this. Just kinda pick a recipe any recipe type of thing.

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