PULLED-SUGAR TECHNIQUES
While it is a form of sugar art that requires concentration and practice, pulling sugar can result in unique and beautiful candy pieces. Once you master the method, you'll find that pulled-sugar candies make great homemade gifts and party treats. Pulled-sugar candy can be flavored, colored and shaped to create simple or elaborate designs that are sure to impress.
To pull the sugar, you must first cook it into a syrup that will become harder as it cools.
Pulling Sugar
To transform the sugar syrup into a medium that can be shaped and molded, it must be pulled. Some sugar artists prefer to work on a marble slab surface that has been lightly oiled, while others prefer heat-resistant Silpat mats. In either case, it is very important to use heat-protective cooking gloves and offset spatulas when you are working with hot sugar syrup to avoid burns, as well as a heat lamp to keep the syrup warm and malleable.
Pour out the prepared sugar syrup onto your surface of choice, and spread it apart using the spatulas, folding it back over onto itself. This folding is necessary to cool down the sugar evenly and prepare it for pulling. When the sugar is cool enough to handle, continue folding it over on itself until it reaches a satiny smooth finish. This means the sugar has crystallized, and it can be shaped. Once the sugar has reached its satiny stage, it is very important to not pull it too much more, or it will harden and be difficult to work with.
Coloring And Flavoring Pulled Sugar
What good is edible art if it does not taste and look delicious? Flavoring and coloring the pulled sugar should happen at the pulling phase before the sugar has crystallized. To make candies with more than one color or flavor, be sure to divide the sugar mass into halves or smaller portions to be flavored or colored individually.
Peppermint, almond and lemon extracts are popular ingredients used to flavor pulled-sugar candies. Add a few drops of flavoring to the sugar mass after a few pulls, and continue folding and pulling to integrate the flavor.
The same method can be used to color the sugar. While the syrup has a caramel color during the shaping process, it will turn a creamy white as it hardens. To add colors, use edible color gel after a few pulls, and work it into the sugar as you pull and fold. Leave one section of sugar uncolored to create white, and be sure to keep sugar sections under the heat lamp when not pulling them to keep them malleable.
No hay comentarios:
Publicar un comentario