Sugar Rods / Ribbon - Pulled Sugar Work

454 grams Water
1816 grams Sucrose
3 grams Cream of Tartar
Food Coloring as needed
Total 2217 grams

Place the water and the cream of tartar in the pan. Add the sugar. Stir with a spoon and wash the sides of the pan with a brush and water.

Place the pan on low heat and stir slowly. The slow movement will ensure all the sugar is melted and the heat is distributed evenly in the pan. This also will prevent and start of crystallization.

Skim the scum floating on the top of the syrup just before it boils.

Clean the sides of the pan once the syrup boils. Remove the spoon and place a candy thermometer in the syrup.

Put on high heat and boil to 155C (310F). Add watercolor at 140C (284F) or alcohol colors and hard candy flavor.

Pour on to silpat and fold edges into the center until the mass is workable. Work quickly and pull long strands of sugar. Cut with scissors. Shape into desired forms.

Warm sugar in the microwave or placed under a heat lamp to keep pliable for a longer period.

This is the same recipe used to make pulled and blown sugar pieces.