SUGAR PULLING EQUIPMENT RECIPES

Steps:

• "First Stage: Combine the water and sugar in a heavy saucepot Simmer on low heat until the crystals disolve, skimming the top as skim developes and brushing down the sides of the pot with water in order to prevent any undissolved crystals from sticking to the sides of the pot and crystallizing your cooking sugar. Continue skimming and brushing down the sides of the pot until the sugar reaches its first boil, once the sugar reaches its first boil. ADD the glucose. Continue with the skimming and brushing until the sugar returns to a boil At this point you can cool the sugar and store it Or continue on stage 2 Stage Two: Turn the heat up high and continue boiling the sugar. Once the sugar reaches 255 degrees you may add the COLORING. During this process , make sure to continue brushing down the sides of the pot from time to time. At 280 degrees add the TARTARIC ACID drops let the sugar boil until it reaches 315 degrees, Then take the sugar off the heat and cool it immediately in an ice bath for 30-60 seconds After cooling briefly, pour the sugar onto an ovenproof rubber mat or oiled marble table. 255 Degrees (124 C) add coloring 280 Degrees (138 C) add TARTARIC acid 315 Degrees (157 C) take the sugar off the heat Recipe by: Devon MacGregor Posted to MC-Recipe Digest V1 #958 by CHEFFREE on Dec 16, 1997"

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.