Pulled Sugar recipe and how to make it

You can use this recipe to make tea bombs, sugar bowls, and sails for the top of cakes as well. It can be used instead of isomalt. For any isomalt decoration, I've used this recipe instead if I want it made with sugar instead of isomalt.

*Sugar is super hot so please use caution.

Sugar for pulling/blowing 
5 cups sugar
1 3/4 cups cold water
1/2 cup corn syrup
3 T cream of tartar, dissolved in a little water or you can use vinegar

Place sugar and water into a pot. Stir gently over low heat to dissolve sugar. Skim foam from the surface using a tea strainer or ladle (these are natural impurities that will cause the pulled sugar to be dull and streaky). Bring to a boil, then add corn syrup and cream of tartar mixture. DO NOT STIR. Wash down pan sides with a wet pastry brush to prevent crystallization place candy thermometer into syrup. Turn up heat to medium. Boil until the syrup reaches 305-325 (150-167C).

I pour it out over a Silpat (silicon mat) and then pull it back and forth about 20 times. Check out my “how to make a blown sugar swan tutorial and also pulled sugar rose tutorial coming soon!

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