Directions: |
Directions:Put sugar water in a saucepan set in a warm place to dissolve. When thoroughly dissolved place on range and add the glucose and cream of tartar. Cook as quickly as possible to 312º, or hard ball stage. Remove at once from heat. Dip pan in cold water to stop the boiling. Then pour the syrup on a lightly oiled slab and as the edges cool. Lift them toward the center of the mass. Using a knife. When the sugar is cool enough to handle, roll into a ball and pull with fingers from the two sides, turning the ends over from side to side and into the center; pull all parts evenly. The sugar will soon take on a white sheen and become whiter and whiter care should be taken that it does not become too cold. While shaping the pulled sugar into fancy forms, it should be pulled near the heat of an oven or in front of a back warmer but not overheated. To make a pulled sugar Rose, pull a piece of sugar with the thumb and forefinger of the right hand and break this portion off short. Shape the piece into a round, with a thin edge, press in at the center and fold over to bring the thin edges almost together to represent the center of a rose just beginning to open. Pull some more sugar to make petals and arrange three or four of them slightly higher than the bud, adding more if necessary. Use real flower as a pattern. Make leaves green of the pulled sugar. |
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