HOW TO PULL SUGAR RECIPES

Steps:

• Place the sugar, vinegar and water in a saucepan over high heat
• Insert a candy thermometer and cook until the sugar reaches 320°F
• Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize
• To do this, dip a clean brush in cold water and brush the inside of the pan clean
• Pour the cooked sugar onto 3 or 4 silicone baking mats
• If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so
• Add a few drops of color to the sugar and mix in with a wooden skewer
• To get started, push the sugar from the sides toward the center
• This process takes a little while
• Try to keep the sugar divided by color
• Use the mat to push the firm sugar around the edges toward the center
• Use a folding motion to accomplish that task
• The next step is to pick up the sugar with your hands
• Place each color under the heat of the sugar lamp
• Pull the sugar until it becomes glossy and the color is evenly distributed
• You will need to pull the colors simultaneously
• Keep them under the sugar lamp but keep an eye on them
• The lamp can melt the sugar so it is important keep rotating it and folding it onto itself
• Start with 2 colors
• I used green (mint) and yellow (lemon)
• Place the sugar pieces side-to-side
• Pull and lengthen
• Cut in half
• Place them side-to-side again
• Pull to lengthen
• Cut in half and place them side-to-side
• Now you have a flat piece of sugar that you are pulling long
• Cut off the ends, (they are bulky), when the sugar starts to harden
• Make some waves to create the ribbon
• Join the 2 edges to make a circular ribbon

Steps:

• You will need a candy thermometer for this recipe.
• 1. Stir together the sugar, water and vinegar in a heavy saucepan. Clip on candy thermometer and don’t let it touch the bottom of the cooking pan.
• 2. Heat the sugar syrup until the candy thermometer reaches the hard ball stage or 260-265 degrees. Don’t stir while it is cooking.
• 3. Slowly pour the syrup onto a buttered surface like a large cutting board. Be very careful — this is a molten mass of hot syrup. DO NOT scrape bowl. Just let whatever candy comes out, come out. Allow candy to cool for a few minutes.
• 4. As soon as the syrup is slightly cooled, scrape it into a large ball. If you are going to add any flavorings like vanilla or peppermint, now is the time to do this. Flip the ball of candy over several times using some sort of scraper like a candy scraper.
• 5. When it is cool enough to handle, gather the ball of candy into your well-greased hands and pull the candy using both hands until you have reached as far as you can. Fold the pulled part over and repeat. Do this for about 4-5 minutes or until the candy is getting stiff and has turned a beautiful white color.
• 6. Once this happens, pull out a long rope of candy about 1/2" thick. You can twist this if you want a twisted look for your candy. Lay it out on waxed paper to cool.
• 7. When it has thoroughly cooled, break it into 1 1/2 ” pieces. Wrap each piece of candy in waxed paper and store in airtight container. If candy is sticky, store it in the refrigerator.