Gotcha! You thought this would be another blown sugar bubble posts. Nope its not.Its about a different kind made with spirits. Yes, alcohol!
What you do is make a regular batch of sugar. Then:

Layout a piece of parchment paper or a silpat and paint it with vodka,gin or any clear spirit. Then you pour the hot sugar onto it.As the hot sugar hits the alcohol it causes it to bubble really neat stuff. If you don't plan on anyone eating this stuff you can use denatured alcohol instead.

Is there a photo you can show us or a link you can direct us to?

this is fascinating. I'd love to know more details!!
Is the parchment paper flat? How does it work? How much alcohol do you put on?

OK so you got me! LOL Now I want pictures!!

Yes post pictures and details.
TIA
-Jenn

Sorry, but all I come for here now is too read. Don't do anymore posting.

Come on!! Don't tease us!!

Hi cake people....

I found an article on this subject....it's sounds very interesting....here it is:

How can I make pulled sugar, poured sugar and bubble sugar?

The following recipe is used in producing of all three sugar products.

For Bubble Sugar: Prepare a batch of "Poured Sugar". Place a sheet of parchment on a work bench, with the long edge facing you. Wipe it liberally with "Rubbing Alcohol". Then quickly pour a 3" wide band of sugar parallel with the left edge of the parchment paper. I usually pour the band about 6" in from the left edge.

Then quickly pick-up the left two corners and slowly raise the parchment paper. The poured sugar will run down the paper - "SLOWLY". The heat of the hot sugar causes the alcohol to evaporate - creating bubbles trapped within the sugar!!!! Before the sugar cools, drape the parchment paper over odd shaped items to create interesting shapes. Pretty cool!!!

COLD WATER 1# 8 oz. 50%
SUGAR 3# 100%
GLUCOSE 8 oz. 20%
TARTARIC ACID 3 drops ---
POWDERED COLORS 1 tsp./ 1 tbsp. water ---

** POURED AND BUBBLE SUGAR USE NO TARTARIC ACID **

Tartaric Acid is equal parts Crystallized Tartaric Acid and boiling water.

COOKING THE SUGAR

1) Combine water and sugar into a copper pot.
2) Stir the sugar constantly over LOW HEAT until the sugar is COMPLETELY DISSOLVED.
3) Wash down the sides with the pastry brush and water. Do this several times throughout the entire cooking process.
4) All the sugar crystals must be dissolved before the mixture comes to a boil.
5) As the syrup comes to a simmer, skim off the scum.
6) Suspend a thermometer in the pot.
7) Increase heat to HIGH, making sure it does not shoot around the sides of the pot.
Add GLUCOSE. Skim again if needed.
9) Wash down the sides.
10) Cook till 280F, then add Tartaric Acid Drops and Powdered Color (which has been diluted in a little water).
11) Continue to cook till 317F. Lower the flame as you get close.
12) Remove from heat, and shock in ice-water bath for 5 seconds.
13) Whip off the bottom of pot with paper towels.
14) Proceed by pouring the hot "Pulled Sugar" onto a oiled marble slab and begin the pulling process, or if using "Poured Sugar" pour into prepared forms.

Thanks adven68!! That sounds like a lot of fun. I may have to try it some day

Lazy_Susan

Thanks adven68 for looking that info up and posting it! It really looks and sound interesting....love to give it a try one day.

Thanks!

Still trying to figure out where I fit in here. Hows that. A note on the recipe. Its good but you should use denatured alcohol if the bubbles will not be eaten. If they are going to be consumed you can use any clear spirit such as vodka or gin.

YEAH, thanks adven..I think I am going to try..I have been wanting to for a while now.