Pulled Sugar Decorations
By Master Chef Robert Sturm, Cara Operations, Ltd., Ontario, Canada

2 cups Sugar
2 cups Water
1/2 tspn. Cream of Tartar
4 drops Food Coloring

1. Dissolve sugar in water. Bring to a boil. Stir in tartar. Wash side of pot occasionally with brush and water to "clean" sugar crystals from buildup from inside of pot. Continue to heat sugar to 265 degrees.

2. Add food color. Continue to heat sugar to 305 degrees. Immediately plunge bottom of pot in ice water for 10 seconds.

3. Pour sugar onto silpat mat. Knead and pull sugar as desired.

4. Sugar decorations can be made ahead of time by storing finished pieces in an airtight container with silica gel. Be sure to use a wire rack in container to separate silica gel from sugar, so as not to contaminate it.


Other Great Chef Recipes:
All Nighter
Balsamic Syrup
Banana Spider Split
Cactus Pear and Syrah Sorbet
Caramel Peanut Butter Sauce
Caramel Sugar Decorations
Chocolate Bee’s Wax
Chocolate Mango Symphony
Chocolate Sauce
Crème Anglaise Sauce
Custard Mix
Ham & Eggs with a Horseradish Cream Sauce and Pickled Onion
Ham and Grits Soufflé with Maderia Chanterelle Sauce
Hawaiian Ahi Ahi
Jiko Dazs
Mango Chutney Sauce
Melba Sauce
Pulled Sugar Decorations
Russian River Salmon Hash Hazelnut Curry and Fume Blanc Nage
Stacked Tomato Salad Sonoma County Herb Vinaigrette
Sugar Decorations
Sunshine Salmon
Zesty Sea Bass

Other Related Links:
Fusion Cuisine

Dessert Art













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