Congratulatons! I'm hoping to venture into the world of pulled/blown sugar sometime this year
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.
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 think...lol
Did you use real sugar or isomalt? Isomalt is so much more forgiving than the real deal.
Here yah go, Cake-buddy. I'm making one too.
thanks great link . I used granulated sugar way cheaper when your just beginning and practicing
What was the recipe you used for the sugar, there are all kinds of variations with real sugar?
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!
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!"
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
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?
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.
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.