3 lbs. granulated cane sugar 1 lb. water Bring to a boil and add 8 drops tartaric acid.Boil until it reaches 314° F. Pour onto a marble slab or a large silpat sheet.When cool enough to handle, pull off balls marble to golf ball size, depending on the size of thebubble you want. Attach to the end of a wooden straw and blow. Twist the bubble and melt the endshut with a spirit burner and cut away with scissors.
this technique in particular requires hands-on instruction. the information provided here is an introduction to the method, not complete directions. pulled or blown sugar is a boiled mixure of sugar, glucose, and tartaric acid that is kneaded, formed, and shaped with an air pump. this technique is difficult, but the blown bubble is one of the basic forms from which other shapes are made, and is a good beginning project for the novice. scissors, a candy thermometer, a silpat (french nonstick baking mat), a heat lamp, a mini hand held torch, a band pump, rubber gloves, and a hair dryer or cooling fan are the pieces of equipment needed to start. after the sugar has been boiled and cooled to specific handling temperatures, aerate the sugar by repeatedly folding it over itself to lengthen before pulling or blowing. to create a bubble, cut a round from the cooked sugar mass, and blow with the hand pump until it has expanded. heat bubble with torch, carefully remove stem of pump from bubble by cutting it with scissors. cool sugar with fan to prevent distortion. set the finished cake on a tray before placing any bubbles around it.
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