Stretched Sugar

Technical stages for Stretched Sugar :

• Dilute the tartar cream with 50 g water.
• Cook the sugar with the leftover water on low heat in a copper sugar pot.
• When boiling, Clean the sides with a wet brush.
• Add the glucose and cook up to 156-160°C or 312/320°F.
• Let it cool down to 130°C or 266°F and add the water + tartar cream mix.
• Pour the sugar on a clean and slightly greased bench. Pull the rim of the sugar back towards the center, trying to prevent the formation of crystals through contact of a bench that is too cold.
• the sugar 12 or 15 times, strectching it. It will make it blurrish.
• The sugar is ready to work with. Keep it under a sugar lamp, to keep it malleable.
• MASTERING STRETCHED SUGAR REQUIRES A LOT OF WORK AND PATIENCE BEFORE OBTAINING ANYTHING DECENT.