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Wayne Gisslen

Poured Sugar

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Preparation info
  • Yield: about

    2 lb

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Sugar at 100%
Ingredients U.S.

Method

Procedure

  1. Prepare molds for the desired shape: Brush metal rings with oil, or roll heat-resistant plasticine to the desired shape, then brush it with oil. Place the molds on a silicone mat or an oiled or parchment-covered marble slab.
  2. Make a syrup of the sugar, water, and glucose. for guidelines on cooking sugar syr

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