How To Make Sugar Art?

Making a Sugar Syrup

1.  Place 1 lb. 10 oz. of sugar and 8 oz. of water into a pot, and stir over low heat until the sugar is completely dissolved.

2.   Bring the sugar water to a boil, and use a ladle to begin removing the foam that forms. Place the foam into a heat-resistant bowl.

3.  Brush down any crystals that form on the sides of the pan with a pastry brush dipped in water. Continue to keep the syrup boiling during this process.

4.   Continue ladling foam and brushing down crystals three or four times until the syrup remains clear.

5.   Place a candy thermometer in the syrup. Stir in corn syrup and cream of tartar to the syrup when the temperature reaches 230 degrees F.

6.   Turn the burner to high, and stop stirring. Keep the thermometer in the pot.

7.   Boil the syrup until the temperature reaches 300 degrees F.

8.   Remove the pot from the burner, and cool the syrup by placing the pot into a larger pot of cold water for 30 seconds.

9.   Pour the syrup onto a silicon mat, and let it cool for 5 seconds.

Forming the Sugar

1.   Begin folding the sugar using a spatula by bringing the outer edges of the sugar to the inside again and again until the sugar is cooled enough to handle by hand.

2.   Candy canes are also formed by pulling and stretching cooked sugar.

3.   Begin pulling and folding by hand. Hold the sugar with one hand while stretching and folding with the other.

4.    Fold and pull about 15 to 20 times until the sugar becomes glossy and smooth.

5.   Cut off a small amount of sugar to form, and place the remaining sugar under a heat lamp to stay warm.

6.   Form rose petals. For the centre of your rose, flatten a small daub of sugar with your fingers and roll it into a cone.

7.   Repeat cutting or pulling off small bits of sugar and flattening them. Attach these pieces around the rose cone to form petals. Continue until your rose is completed.

8.   Place the rose on a sheet of wax paper to harden completely.