Basic Showy Sugar (recipe)

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And here the recipe:

 

* Exported from MasterCook Mac *

 

Basic Showy Sugar

 

Recipe By : Denver Post, Wednesday, December 12, 2001

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cold water

4 1/2 cups Baker's Sugar

3/4 cup light corn syrup (clear not " lite " )

2 tbsps light corn syrup (clear not " lite " )

1/8 tsp cream of tartar

 

Fill a bowl large enough to fit the base of the pan with enough cold

water to reach halfway up the side of the pan. This will be used for

cooling the mixture later. Place the ice water, sugar, corn syrup and

cream of tartar in a deep saucepan. Over low heat, stir the mixture

gently until all sugar has dissolved. Increase heat to medium and bring

the syrup to a boil. This takes about 20 minutes.

 

Skim off any impurities that form on top of the syrup. This will keep

the sugar from re-crystallizing later. Wash down any sugar crystals or

impurities that form on the sides of the pan with a clean brush dipped

in water. Continue cooking the sugar, without stirring. When the sugar

begins to change from clear to light amber, insert the candy thermometer

in the pan.

 

For colored sugar, add water-soluble food coloring when the heated syrup

reaches 265 degrees. Continue cooking, without stirring.

 

When the temperature reaches 330 degrees (after about 50 minutes more)

and is medium-brown in color, remove pan from heat and set in ice water.

(Do not let any of the water splash into the caramel.) Keep immersed in

water until bubbles have subsided. Remove pan from water and set on dry

towel. Use this mixture to form sugar art.

 

Source: Published in the Denver Post, Wednesday, December 12, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 1 Calories; 0g Fat (0% calories

from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 7mg Sodium

 

NOTES : Use this recipe for spun sugar, shards, corkscrews, baskets and

teeter-totters. Makes about 2 3/4 cups syrup

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