Crisped Sugar

Technical stages for Crisped Sugar :

• Prepare a syrup with the sugar, water and glucose. Cook up to 160°C or 320°F (use a sugar thermometer).
• Pour on a slightly greased bench. Leave to cool until the sugar is almost still. With a greased (triangle) spatula bring the rims back towards the center.
• 35 to 40 times to blurish the sugar.
• Form a shallow ball of sugar with smooth sides. Insert the tubing from a sugar pump and weld the sugar around it. Inject air gradually, giving a shape. This work is done under a sugar lamp that keep the sugar at a correct working temperature and also with a fan to cool it down gradually if needed.
• MASTERING CRISPED SUGAR REQUIRES HOURS OF WORK AND PATIENCE BEFORE OBTAINING ANY DECENT RESULT.