Bo Friberg

Boiled Sugar Method I

Preparation info
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

These instructions are used for Pulled and Blown Sugar.

Method

  1. Following the recipe and directions in the Boiled Sugar Basic Recipe, boil the syrup to 297°F (148°C). Quickly plunge the bottom of the pan into cold water to stop the cooking process. Let stand for about 10 seconds, then remove the pan from the water and wipe off the bottom with a cloth. Set the sugar aside a few seconds longer to allow most of the bubbles to subside. R