The taste and the sight of sugar art are delightful. Also engaged is one’s mind, wondering how in the world the shiny, delicate wonders are made. Creating sugar art involves a number of steps and is a complex process.
As you practice and gain experience, making a variety of delicious and beautiful confections will become easier, but be prepared to put in long hours until you succeed. You’ll need some practice to master this sugar rose recipe.
Making a Sugar Syrup
Put 1 lb. 10 oz. of sugar and 8 oz. Stir sugar into a pot of water over low heat until it’s completely dissolved.
Use a ladle to remove the foam that forms as the sugar water comes to a boil. Transfer the foam to a heatproof container.
Using a pastry brush dipped in water, brush down any crystals that form on the sides of the pan. Keep heating the syrup throughout.
Ladle foam three or four times and brush down crystals to ensure that the syrup is clear.
In a bowl of syrup, place a candy thermometer. Once the syrup reaches 230 degrees Fahrenheit, stir in the corn syrup and cream of tartar.
Stop stirring when the burner reaches high. Do not remove the thermometer.
The syrup should be boiled until 300 degrees Fahrenheit.
Put the pot into a larger pot of ice water for 30 seconds to cool the syrup. Remove the pot from the burner.
Allow the syrup to cool for five seconds on a silicon mat.
Forming the Sugar
Use a spatula to fold the sugar by bringing the outer edges into the middle again and again until the sugar is cool enough to handle.
Pull and fold by hand. Stretch and fold with one hand while holding the sugar with the other.
The sugar should become glossy and smooth after folding and pulling about 15 to 20 times.
Remove a small amount of sugar to form, and keep it warm under a heat lamp.
Make rose petals. Create the center of your rose by rolling a small piece of sugar into a cone and flattening it with your fingers.
Flatten small bits of sugar by cutting or pulling them off again. Form petals by attaching them to the cone. Keep going until you have completed your rose.
To harden the rose completely, place it on wax paper.
You can add paste color to the sugar before you fold it, and then divide the sugar before folding.
If you have a hardware store nearby, you can purchase a clamp-style lamp and a 250-watt infrared bulb to make a heat lamp.
Copper pots provide even heating, so candy cooks recommend them.
Burns can be caused by sugar syrup. Children should not make candy.
How To Make Sugar Decorations:
Things You’ll Need:
- 1 1/2 cups sugar
- 1/4 cup water
- 1 tablespoon glucose syrup or corn syrup
In a saucepan, combine the sugar, water, and glucose syrup. Stir constantly until the sugar dissolves.
With a wet pastry brush, wipe down the sides of the pan and cook over high heat, unstirred, until golden brown. Use the sugar decorations you made in place of the cooked ones.
Clean a wooden spoon and oil its handle.
Start to thicken the caramel as it cools. A spoon will follow a long strand of sugar when it is cool enough to pull out of the pan, like mozzarella cheese on pizza. Make a spiral by wrapping the sugar around the spoon.
The sugar will quickly set and become fragile. Push the spoon off your dessert and place it on top. On non-stick baking paper, store these in an airtight container for a day or two.
You won’t be able to separate them if they’re touching each other.
Sugar Lace Decorations
Sugar decorations can be made with silicone moulds since they are heat resistant. It is best to use the caramel as soon as it is hot, thin, and runny.
Use a spatula to run across the lace mold to remove all but the caramel in the crevices.
Put a small amount onto the lace mold and press a spatula down on an angle. Turn the mold over onto baking paper and peel back the mold after it has cooled and set for about 10 minutes. This mold can be broken into several pieces.
A skewer should be inserted into one side of the hazelnut. Put clamps on the open door of the overhead cupboard so you can hang the skewers.
Underneath the bench, put baking paper to prevent a sticky mess. The nut should be dipped into the caramel until all sides are covered.
The caramel should drip down as the skewer is hung. Within 10 minutes, the spikes will be ready for you to cut to the desired length, remove the skewer, and place on top of the dessert.
In a pan, melt some isomalt chips until they become liquid. Let them cool. Be careful with heat while cooling. You should end up with a layer of isomalt on one side that looks like bubble mix ready to be blown if you place a round cookie cutter in the isomalt and lift.
As soon as the isomalt is blown through the cookie cutter with a hairdryer on low speed, make cellophane. Do not wait or it will go soft.
After the caramel has cooled slightly, insert a round cookie cutter and let it sit for about 30 seconds. If it drips down only from the edges and is not coming together in the middle, it is too hot.
Put it back in the caramel and try again in a few minutes. Using silicone gloves, hold the bottom of the cookie cutter, and turn the cookie cutter on its side to remove the caramel from the cookie cutter. You can see a demonstration in the video.
I’ve never used this before, and I’m not an expert. In my case, I only used caramel, but according to most accounts, isomalt would have been better.
Silpat or non-stick baking paper are good options for spreading the caramel (or isomalt) out. Protect your hands with silicone gloves.
Keep the caramel warm by folding the silpat inward and pushing the edges towards the centre. When the material is thick enough to lift off the silat, the ball will begin to form.
If you want it clear, skip this step. If you want it opaque, stretch and fold.
Seal the pipe around the metal end of the pump by placing it in the sugar ball. Turn on the pump. It was best to let the pipe hang down and support the sides if they started getting too thin.
To remove it from the metal tube you need to heat it up with a blowtorch – mine was out of gas so I broke the sugar trying to remove it, but it’s actually pretty simple if you have the right tools.
In addition, if you do not have a pump, it is still possible to do this – the person who is eating it needs to blow it up for hygiene reasons.
Frequently Asked Questions
1. Is sugar art edible?
No, sugar art is not edible. It may look like food but it is not.
Sugar art is made by using sugar and coloring to create an artistic pattern or design on a surface such as paper, fabric, wood, etc.
2. What is sugar crafting?
Sugar crafting is a process of mixing sugar with some other ingredients like fruits, vegetables, herbs and spices to make the mixture into a paste.
The finished product has an intense flavor that comes from the combination of sugar and the other ingredients used in the process.
The final product can be eaten on its own or added to dishes such as sauces, stews, soups, salads, and desserts.
3. Is sugar paste and fondant the same thing?
Sugar paste and fondant are two different types of food. Sugar paste is a sweet, soft dough that is used to make cake decorations or modeling figures. It is typically made with sugar, egg whites, flour, butter, water and often shortening.
Fondant is a type of sugar-based icing that can be rolled out thin to create the surface of the cake decoration or model figure.
It also includes gum tragacanth as an emulsifier which helps prevent crystallization when mixed with hot water.