Boiled Sugar Method II

Name: Boiled Sugar Method II
Yield: 6 cups (1 L 440 ml) or 3 pounds (1 kg 365 g)
Ingredients: 10 ounces (285 g) glucose or light corn syrup; 3½ cups (840 ml) or 2 pounds 10 ounces (1 kg 195 g) light corn syrup; 2 pounds (910 g) crystal sugar or granulated sugar; 2 pounds (910 g) crystal sugar or granulated sugar; 12 drops of Tartaric Acid Solution or ½ teaspoon (1 g) cream of tartar dissolved in 1 teaspoon (5 ml) water (see Note); 12 drops of Tartaric Acid Solution or ½ teaspoon (1 g) cream of tartar dissolved in 1 teaspoon (5 ml) water (see Note); 12 drops of Tartaric Acid Solution or ½ teaspoon (1 g) cream of tartar dissolved in 1 teaspoon (5 ml) water (see Note); Food coloring (optional); 10 ounces (285 g) glucose or light corn syrup

Preparation info

6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This recipe is also used for Pulled and Blown Sugar. It is especially suitable for preparing ahead because the precooked sugar can be warmed and softened in a microwave. If sugar crystals form on the sides of the pan during the boiling period, they must be washed down as described in Boiled Sugar Basic Recipe.

Ingredients

2 pounds (910 g) crystal sugar or granulated sugar
3½ cups (

Garnish
Vegan
Gluten-free
Microwave

Method

Fill a bowl large enough to hold the pan used for cooking the sugar with enough cold water to reach halfway up the sides of the pan. Set the bowl aside.
Combine the sugar, corn syrup, and glucose in a sugar pan (see “About Sugar Pans”) or a heavy stainless steel saucepan. Stir constantly over low heat until the mixtu