So You Want To Blow Sugar Bubbles

Sugar Work By SugarCreations Updated 21 Nov 2014 , 4:49pm by julia1812

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SugarCreations Posted 30 Sep 2005 , 12:10am
post #1 of 20

Heres what you will need:

A large cookie sheet, or marble slab or silpat. A wooden straw or metal tube for blowing and lung power.

3 cups granulated sugar
1 1/2 cups water
1/4 Teaspoon Cream of Tartar

Bring water and sugar to a boil. Add cream of Tartar. Stir to incorporate.
(DO NOT STIR ANYMORE AFTER THIS STEP.) Wash down the sides of the pan at least three times during cooking with warm water and a pastry brush.
When the sugar mixture reaches 297 F pour it out onto your cookie sheet, marble slab or silpat. If you use a marble slab or cookie sheet you must lightly grease these with vegetable oil :silpats you do not have to grease.
When the mixture is cool enough to handle tear off a piece about the size of a golf ball and put it on your tube and blow. Twist the bubble and melt the end shut with a culinary torch, propane torch or bunsen burner. Cut away with scissors.

If you plan on storing your bubbles use silica gel, lime rocks or Sodium Chloride (Ice melt.) If you use ice melt you can only use it one time and you have to trash it! DO NOT PLACE SUGAR PIECES DIRECTLY ON ANY OF THESE. USE WAX PAPER OR FOIL, put your pieces on this with the foil or paper between your pieces and the drying agent. Store in an airtight container.MOISTURE IS THE WORST ENEMY OF SUGAR SHOW PIECES! Sugar is hygroscopic which means it loves moisture.

Have any questions feel free to PM me I'll be glad to help if I can.

19 replies
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adven68 Posted 30 Sep 2005 , 2:09am
post #2 of 20

Thank you sooooo much for this......I am totally in love with the art of sugar pulling/blowing/sculpting.....

it is my next endeavor and this makes it easy to start!!

I'll let you know how I do!


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tanyascakes Posted 30 Sep 2005 , 4:01am
post #3 of 20

That is a helpful tip!!. Thanks so much. Let's see if I can try it on my next day off w/o burning myself! LOL

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SugarCreations Posted 30 Sep 2005 , 9:50am
post #4 of 20

You both are quite welcome. I plan on doing a small piece this weekend. Hopefully I will have pics Sunday night.

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ThePastryDiva Posted 30 Sep 2005 , 10:04am
post #5 of 20

we use something that looks like a blood pressure pump. The pump and the tube looks like it's been cut off

also, if you're not going to use the sugar right away, you can wrap it as soon as its a bit cool in seran wrap, zip lock bags or vacum seal for longer storage.

you take them out of the wrapping and place them in the microwave on a 1/2 sil pat and blast it with 30 seconds, that may be enough to get it going. if not...blast it again in 10 second increments...but do NOT very hot!

then you can work it under the heat lamp, or heat source.

I can post exact instructions for you later on when I'm more's 5:30

If you'd like!

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SugarCreations Posted 30 Sep 2005 , 10:58am
post #6 of 20

Unless you are planning on getting serious about this I would not spend the money for an air pump or rubber bulb pump. And be careful about working this stuff to much. Overwork it and it will recrystallize on you. Remember you need that clear look in order for the bubbles to look realistic. The instructions I left are very simple for someone that is just starting out. You do not want too pull this stuff. If you do the effect will be lost. Pulled and blown sugar are two different animals altogeher. If you are serious about it then by all means purchase the equipment. But most of it can be made right in your own home with items you purchase at the local hardware store. I have made all of my equipment for way less than what you can buy it for. A professional sugar kit is about $700.00. A warming box is around $300 to $350. I have about $100 in my station. I do not want to discourage anyone from doing this. I am glad you are interested in it enough to want to do it. But be realistic about what you want too accomplish with this art. I will go ahead and get this out of the way now because I know it is going to come up. Splenda and Isomalt are not the same! Splenda is a sucrulose a non-nutritive high potency sweetner use it for your coffee not sugar work! Isomalt on the other hand is pure sugar dervived from maltose therefore the name. Isomalt is expensive a small batch is around $55 starting price, the more you buy the higher the price. Most perfer Dominos or Dixie Crystal sugar because it is said they have less impurities that other forms of granulated sugar. Use whatever granulated sugar you can get any will work if cooked right. And last but not least have fun!

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MrsMissey Posted 30 Sep 2005 , 11:28am
post #7 of 20

Wow, thanks for the info, you alll are just the greatest!

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ThePastryDiva Posted 30 Sep 2005 , 11:42am
post #8 of 20

also, make sure that if you're using granulated sugar you skim off the impurities when you cook it. Isomalt is more for showpieces that need to be displayed for a while longer and for places that have high humidity.

Cake Rookie is correct about getting most of your equipment at local hardware stores, I did this with Jacque Torres on a TV show on LIFETIME FOR WOMEN an eon and he even said to get everything at a hardware store.

You can keep the sugar hot or warm with a think called a "DUCK" which is nothing more than a hair blower on steroids.

we will be doing the sugar bubbles starting on monday.

Rookie is correct, there is a BIG Difference between, pulled, poured , rock and blown sugar.

I can send it all to Mrs.Missey and they can clean it up for posting.

This technique is NOT for the faint of heart, but once you master it, it's so worth it.

One rose retails for about $15.00 !!!

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briansbaker Posted 30 Sep 2005 , 12:01pm
post #9 of 20

OMG.. no way $15.00!
So this pulled sugar is not edible?Just for looks right? I would love step by steps on "how to". I will try anything once. Everyone is so sweet for sharing this info. Thanks!

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SugarCreations Posted 30 Sep 2005 , 12:01pm
post #10 of 20

Yep. Thats the reason for adding cream of tarter, tartaric acid to your mixture. The pieces will be a little sticky but that can be removed by scraping it off carefully with a small knife. Lemon juice is sometimes used as an acid in sugar, but it is weaker and may cloud your showpiece. As far as the cool air blower. Go to Wal-Mart and spend about $18 and get yourself a hair dryer with a cool air setting works great and cheap too! You can use a rubber bulb pump that they use for gasoline tanks on boat motors, MAKE SURE IT IS NEW! But I have one and do not particularly like it because the bulb is stiff and hard to squeeze.

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SugarCreations Posted 30 Sep 2005 , 12:03pm
post #11 of 20

PastryDiva is correct. Professional Pastry Chefs that do this sort of work get upwards of $85.00 an hour for their showpieces. Yes you can eat it, or should I say you can make it edible. But for all the trouble its not worth it.

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aliciaL_77 Posted 20 Oct 2005 , 8:34am
post #12 of 20

hmmm... maybe I have finally found a use for all of the old Blood pressure cuff bulbs and tubes from work....maybe I can convince my boss to let me have them... icon_wink.gif

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SugarCreations Posted 20 Oct 2005 , 9:49am
post #13 of 20

If you can get them it will be a lot cheaper. Professional bulb pumps costs upwards of around $55. This does not include the tube which can be metal or wood. The wood tubes are made out of fruit wood and starting costs is around $12. Find a small metal tube that will fit in your pump. I use a copper tube in mine.

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kmcguire Posted 1 Dec 2005 , 10:15pm
post #14 of 20

thanks for all the info.....I really want to learn how to blow sugar.

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llee815 Posted 1 Dec 2005 , 10:25pm
post #15 of 20

This is all great information. It's something I've been wanting to try....maybe it'll be my next endeavor!

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SugarCreations Posted 1 Dec 2005 , 10:26pm
post #16 of 20

Visit my website it may help some it is still under construction but it has some equipment lists and other stuff.

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SquirrellyCakes Posted 1 Dec 2005 , 11:14pm
post #17 of 20

Hi kiddo,
have you tried making the bubbles from the Venuance Pearls? I have a contact name for people that distribute these and the equipment. I know it is more expensive to purchase the actual equipment this way and also the pearls, but for first timers, they might appreciate the ease of the pearls.
Hugs Squirrelly Cakes

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SugarCreations Posted 1 Dec 2005 , 11:37pm
post #18 of 20

You go SC...............

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LexiFresh Posted 16 Aug 2011 , 10:46pm
post #19 of 20

Really interesting, I think I'll try this if I ever have time. I do have a bp cuff, how exactly could i use that to make blown sugar bubbles or should i try buying an actual blowpipe???

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julia1812 Posted 21 Nov 2014 , 4:49pm
post #20 of 20

AHey @sugarcreations, I know this thread is years old, but thanks for sharing. Am actually keen to try it, but I can't find/get tartar. Is there any substitute I could use???

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