THE ART OF SUGAR Sugar sculpture is something of a dying art, with very few chefs having the skills

and patience necessary for blowing and pulling sugar into elaborate and decorative masterpieces. And masterpieces they are, attractively complimenting patisserie displays, or standing as table centrepieces in the dinning room, making a delicious introduction for the feast to follow. It takes years of dedication and perseverance to master this art, not to mention a few burns along the way. A glimpse of how the sugar is prepared will show the technical artistry involved in sugar work. Good quality cane sugar in granulated form is used. It is boiled with water and glucose to a caramel. It is at this stage that tartaric acid and food colors are added. The sugar is then cooled and pulled to form a chain of sugar crystals, which reflect the light, giving the sugar its beautiful pearl shine. With this hot mass of sugar, the artist goes to work molding, pulling and blowing the sugar into the shapes he requires. These he will paint with food colours using either an airbrush, or by hand.

SUGAR WORK IS A HIGHLY SKILLED ART FORM. PLEASE DO NOT EXPECT TO LEARN IT QUICKLY. NO GAINS WITHOUT PAINS.
PREPARATION PRIOR TO COMMENCING SUGARWORK
Pans for Boiling Sugar Although it is commonly thought that copper pans are essential equipment for boiling sugar, this is by no means the case. The pan used must be of heavy variety and can be cleaned thoroughly. Pans that are suitable would be stainless steel, enamel, Le creuset, brass and of course, copper. The pan should be cleaned and rinsed thoroughly with cold water before using. Marble Slab A marble slab or slab of similar properties is essential. Before using, it should be washed with soap, which will prevent sticking. Then it should be rinsed, dried and very lightly oiled. Any standard cooking oil is suitable for this purpose. Please note that excess on the slab and hot marble will increase the chances of the sugar sticking. Al ways allow the marble to cool in between pulling batches of sugar. Other Equipment Other equipment necessary will be a metal scraper or heavy knife for turning the sugar prior to pulling. Scissors for cutting the sugar. Thermometers can be used but are not essential as the sugar can be tested physically. A brush may be used to clean the sides of the sugar pan. The brush should be kept for this purpose only. Egg-wash or fat brushes are not suitable for this as they are likely to contaminate the sugar. Spirit or gas burner will be necessary if you do not have an alternative heat source such as a gas stove or blow torch. Leaf Moulds These come in many shapes and sizes and are useful for producing neat looking leaves quickly. However moulds are not fundamental equipment as many leaves are made without moulds.

Silicone Ruber Mould

Silicone rubber in liquid form is available from modeling or craft shops, can be used for making leaf, face, bottle, or various moulds.
Storage Containers Containers can be of tupperware variety or biscuit tins. Before using, a little silica gel or lime crystals should be placed at the bottom, then lined with foil paper. Containers are used to store sugar work until ready for use. Heat Lamp This is essential if no oven is available to keep the sugar warm. They can be obtained at most electrical shops together with a lamp holder. More than one heat lamp might be needed to give all-round heat to the sugar. The disadvantage of using heat lamps is they can be a strain to the eyes when used for a long time. Wire Cutters and Stout Wire These will be needed as support for basket handles and stems of flowers. Thin florist wires may be used for finer work. Burning Knifes These are used for cutting ribbons etc. And for applying heat to specific points. Please note that once used for ths purpose, the knife will not be suitable for any other usage. Blowing Tubes Any hollow strong tube (preferably metal) can be used for blowing sugar or a one-way pump can be used, although these do tend to be expensive. Silicon Mats Silicon mats are used to hold on the sugar whilst it is being worked. Other possible substitutes include heat resistant plastics, of painting canvas or nylons sieves. Brushes A selection of brushes should be kept for colouring and dusting sugar.

INGREDIENTS FOR SUGAR WORK

Sugar
The best type of sugar to use is cane sugar as it is considered purer than beet sugar. It was commonly quoted that lump sugar is the best form of sugar to use. this stems from the days of loaf sugar when it was the purest variety available. Granulated sugar is currently considered as the variety that gives best results consistently. It is best used from 1kg bags, opened and used at one boiling. This is preferable to using sugar from a bin or sack which is more likely to have foreign bodies in it.

Sugar Doctors
These are ingredients which are added to sugar to help prevent the sugar from crystallizing. They cause some of the sugar to turn to invert sugar which will not form back into crystal form. The presence of these ingredients in the sugar keep it malleable and soft as long as it is kept warm. Sugar should be kept warm either in an oven or under a heat lamp once it has been pulled. There are various sugar doctors available, all of which vary in strength. They are as follows. Glucose

Best variety to use is the type which is very thick. Normally used in the ratio of 200g per 1kg of sugar.
Tartaric Acid Solution

This is the strongest of all sugar doctors and must be used with great care.It is normally added with the use of an eye dropper so that only the correct quantity is used. The solution is made by adding 50 ml of boiling water to 50g of tartaric acid crystals.
Cream of Tartar

This is of medium strength and can be used on its own or with glucose or tartaric acid solution. It is always diluted before adding to the sugar. One level teaspoon if it is used with glucose or two level teaspoons if it is used on its own.
Fondant

As fondant contains large percentage of glucose, it can be used in place of glucose if no glucose is available. Simply add a large lump to the boiling sugar.
Lemon Juice This is the weakest acid used in sugar work and is not strong enough to be used on its own. It can only be used as back up to other sugar doctors. Lemon juice also has a bleaching effect on the colours of the sugar keeping them clear and bright. Colours Any food colours can be used. But the best types are powder or pastes because they colour the sugar without diluting it. Essential Oils Oils such as oil of peppermint, lemon, orange etc are used to flavour the sugar when it is used for petits-fours.

Self Indicating Silica Gel

Used for storing and protecting sugar from humidity changes from blue to pink When it has absorbed moisture to regenerate dry in the oven.

Calcium Carbonate (Chalk) or Titane Oxide

Calcium carbonate and Titane Oxide can be obtained from a chemist and is added to sugar to cause it to turn Opaque . Sugar treated in this way is used for poured sugar and can be stored in an open atmosphere with out silica gel. Add 10 % to your sugar at soft crack continue to cook to hard crack colour if desired.

Deco Gel
This can be obtained from deco relief. A refrigerant used to cool sugar quickly.

Food Laquer /Deco Spre

Also known as confectioners varnish or food varnish. It gives shine, protects from humidity, extends conservation. Also available from deco relief. Corn Flour Used for drying fruit after painting with food colours to give a skin appearance to fruit.

COLOURING SUGAR
To be successful at sugarwork, it is necessary not only to know how to cook and pull sugar but also how to colour it correctly. It is also important to remember that the base colour of the sugar will have an effect on the colour added. For example, if red is added to sugar it will give a different colour depending on how far the sugar is cooked. If bright red were added to a pot of cooked sugar, this is how it would change At hard crack stage Light red pulled sugar At light caramel stage Bright red pulled sugar At mid caramel stage Deep red pulled sugar At dark caramel stage Very deep red pulled sugar Sugar always looks better if colours are mixed and not used in their pure form. This applies particularly to greens when making leaves. To obtain white pulled sugar add a small touch of blue to clear sugar. To obtain silver pulled sugar add a small touch of mauve to clear sugar. To obtain gold pulled sugar cook sugar as dark as possible. Colours for ribbons can be highlighted by adding a strip of black between each colour used or merged by making a mixture of two colours which are to lay next to each other and adding of in between them. It should be remembered that as sugar is pulled, it becomes lighter, so more colour should be added to obtain the required shade.

COOKING SUGAR

Basic Recipe

1kg Granulated sugar 300ml to 400ml Water (to wet sand consistency) 200g Glucose 12 to 20 Drops Tartaric acid solution
Cooking utensils must be spotlessly clean. Only good quality sugar should be used. Add minimal amount of water to dissolve (Hot water preferable). Boil briskly, a lengthy boil will encourage graining. Keep sides of pan clean during boiling. Cook to between 150c - 160c Stop cooking process by plunging pan in a bowl of cold water. When the sugar has cooled slightly, it can be poured onto the oiled marble. As soon as it has settled, turn the edges into the centre and allow to settle again. Repeat this process until the sugar is cool enough to pick up. Pull as quickly as possible and then mould into a ball. Sugar must now be kept warm until it is used. If not all the sugar is used, it can be reheated in a microwave at a later date and used again. It must be noted that sugar using only glucose in the recipe will be drier than other sugar but will be hotter to handle. Sugar for pouring Sugar with no acid is poured into various shapes cut from plasticine

or steel rings etc., which have been lightly oiled to prevent them sticking. Isomalt Add 20 G off Water to Perlenmasse Importent add water in 4 stages after heating (non hygroscopic).
Place sugar onto silicone paper in a hot oven until completely burnt, allow to cool and use as desired.

Carbonated Sugar Rock Sugar

1 Kg sugar with no glucose is boiled to hard crack. Whisk in 1 tablespoon of Royal icing with no lemon Juice. Pour into a foil lined bowl, allow to cool then break up or carve as desired. It can then be sprayed with an air brush Pour boiling sugar with no acid onto special bubble paper or silicone paper brushed with Methylated spirits. 10% Calcium Carbonate or Titane oxide is mixed with water to a thick cream consistency and added to the sugar at soft crack stage,

. Bubble Sugar

Opaque Sugar

continue cooking to hard crack, colour and pour into mould. There is no need for Silica gel with opaque sugar. Spun Sugar Sugar is cooked with no acid to a light caramel which can be coloured. Allowed to cool until a consistency like golden syrup. Place a cut down whisk into the sugar pot and when sugar comes off in even strands, flick over a wooden stick quickly. Spun sugar is very fragile and should be made at the last. 1Kg Granulated sugar mixed well with 1 egg white, colour may be added, mould as sand castles in any shape or mould and turn out. Insides may be scooped out after 1-2 hours depending on size leave for 1 day to fully harden.. cook sugar just past hard crack. A very small amount of blue can be added. NOTE - White sugar tends to crystallise very easily.

Moulding Sugar

White Sugar

Types of Sugarwork
Poured sugar Spun sugar Straw sugar Pulled sugar Blown sugar Turned sugar Sucre coul Sucre filet Sucre en paiie Sucre en tire Sucre souffl Sucre tourn

HAND TESTING METHODS

107 C THREAD Place a dry finger on the surface of the syrup join finger to thumb and a thread should be formed be formed. 112 C STRONG THREAD 118 C SOFT BALL Test as before, the thread is thicker. Test by chilling the fingers in cold water. By rolling the fingers together, the syrup sets into a soft ball shape. The syrup sets firmer.

125 C HARD BALL

140 C SOFT CRACK

The sugar will harden whenimmersed in water.

150 C CRACK 155 C HARD CRACK

When cold the sugar will break,crumbling. When cold, the sugar will crumble and have a very slight tinge (amber).