How to make a Sugar dome without Isomalt

Make your deserts the centerpiece with a Sugar Dome You don't need Isomalt. This is the smallest batch that I could get to work at home. Watch the video and read through these instructions and you’ll be fine. Practice and have lots of fun.
Touchless Thermometer like mine amzn.to/47KUUPb
My Crazy Cat Lady spatula amzn.to/3EdTFKN
Ingredients:
100g Sugar
50g Light Corn Syrup
50g Water
Equipment:
Kitchen Scale
Heat-proof bowl with TWO layers of plastic wrap
Metal ring with inside walls greased with olive or vegetable oil (I used the walls of a 6-inch spring form pan. amzn.to/3MXfRMC)
1. Measure all ingredients using a kitchen scale directly into a heavy-duty pan. Please be precise.
2. On medium-high heat, bring temperature up to 300 F- 310 F. This is the “hard crack” stage and is needed for the dome to be hard when it cools.
Pro Tip: Take temperature readings at different places in your pan to ensure the entire solution comes up to the hard crack stage. You can gently swirl the mixture so one edge doesn’t burn while the other edge is still getting to 300 F.
3. When the entire mixture reaches the hard crack stage, take it off the heat, and let cool to 212 F - 217 F.
4. Gently pour the cooled sugar mixture onto the plastic and swirl it around while pressing down to work it into a dome.
5. Hold in place 1-2 minutes to let the dome harden while it cools.
6. Remove from plastic and place on top of your dessert.
7. Dazzle and amaze your friends.
Clean up: Put all the sugar-touched pan and tools into soapy water to soak overnight. They’ll be a jiff to clean in the morning.

[@ValsLooneyKitchen]

Here's another brilliant way to make a Sugar Dome in our Clear Snow Globe Hot Cocoa Bomb kzbin.info/www/bejne/jmfCqZ2dgquIf6M

[@samcox6156]

As someone who’s getting into cooking I had never thought about how to make a sugar dome but that was fascinating to watch thanks

[@ValsLooneyKitchen]

You'll be making show stoppers soon enough, I'm sure!

[@billdomb]

Sorry; I don't get it. How does pushing the ring down into the plastic end up making a dome shape?

[@ValsLooneyKitchen]

The plastic stretches into a dome shape. Here is another way to make them kzbin.info/www/bejne/Z4PPpmR6ZsedmZIsi=aqr5RzAKr2vbTj7L

[@SamiaGrietze]

Since you stretch the plastic over a bowl, you trap air below it. So when you press down the ring, the air that's trapped has to go somewhere, which makes the plastic inside the ring bulge, thus making the dome-shape!

[@ciuciu106]

Any how i did it perfect with the Fructosio , sugar and nothing more👍🏻😅

[@ValsLooneyKitchen]

Fantastic! Way to go!

[@marilenafontanari4528]

Tradurre in italiano

[@gantavyavasisht8927]

How do u stop it from getting sticky and melting

[@ValsLooneyKitchen]

If it's hot and humid enough to melt your sugar dome, there's not a lot you can do. Our survived a 80 degree day. We kept it refrigerated until serving time.

[@SammyBerman]

It looks technical and challenging! But once again, Val, the Queen of the Sweet Kitchen makes it look easy peasy lemon squeezy! I always enjoy your videos❤ Have a good weekend Val! X

[@ValsLooneyKitchen]

Thank you! Lots or practice and lots of fun.

[@akashchawlani4329]

My sugar just went through the plastic wrap

[@ValsLooneyKitchen]

Either your sugar was too hot or tour plastic, not sturdy enough.

[@ciuciu106]

Where can i find mais scirop?!!

[@ValsLooneyKitchen]

Some grocery stores sell light corn syrup in the breakfast section.

[@tiff61243]

Has anyone else’s sugar cooled to the desired 212-217° but it wasn’t pouring out of the pan?! It like became too hard too fast!

[@ValsLooneyKitchen]

Yes, you've got to work fast. It is very precise. But maybe your brand of sugar and your kitchen temp and humidity is is different than mine. Practice.

[@tiff61243]

@@ValsLooneyKitchen thank you!!! Possibly. The first time I did it, I was near the 217 and it melted through the plastic! Then I tried 214 and boom hard haha.

[@ValsLooneyKitchen]

@@tiff61243 Hurrraaaayyyy!!!!!! May your showstopper be grand!

[@Josh_ua]

Nicely instructed.

[@ValsLooneyKitchen]

Thank you!

[@jellehoek8769]

Hi Val, great video! I was wondering what the diameter is of your heat-proof bowl, so I know what size bowl to use for wrapping the plastic wrap

[@ValsLooneyKitchen]

The outside rim is 37 inches. Good luck and have lots of fun!

[@jellehoek8769]

@@ValsLooneyKitchen Do you mean 37cm? 37 inches is really big and I don't think the bowl you're using is that big

[@ValsLooneyKitchen]

My bad, I got diameter and circumference mixed up. Diameter is 11.5 inches.

[@BlackCatKitchen]

I haven't seen this video of yours yet, so watching now!! 💖💖

[@ValsLooneyKitchen]

Good to see you!

[@JaedenDeSousa]

Hi val! Your tutorials are very helpful. Thank you!!!!

[@ValsLooneyKitchen]

Our pleasure!

[@skychulla7600]

for the dome sugar the wrap should be microwave safe

[@ValsLooneyKitchen]

I agree.

[@haythemkhammassi7775]

My dear what kind of wrap are you using 🤔 I ve tried so many, and it didn't work hot sugar brake the wrap Cold sugar is hard

[@ValsLooneyKitchen]

It is regular home kitchen plastic wrap. Use two layers and make sure your sugar mixture is cool enough. See step 3 in the description.

[@dawnbonnell5152]

It has to be pvc wrap or professional thickness ldpe or it will burn right through. Glad - Saran Wrap is pe and it says on the box hot sugar or high fat content melts it. Hope this helps.

[@noeliagallo6049]

Genial su trabajo,impecable,no me puedo suscribir lamentablemente,hablo español y no tiene subtítulos.Felicitaciones👍👏👏👏👏👏💞💞

[@ValsLooneyKitchen]

Muchas Gracias! Mis recetas estan en la descripcion.

[@mariabadia2479]

Perdona, sí tiene subtitulos y los puedes traducir a cualquier idioma, para ello tienes que ir a ajutes, buscar donde dice subtitulos, y a la drecha dice inglés generados automáticamente, pero cuando hacer click alli se te abre otro cuadro y allí marcas traducir automáticamente y te da la opción de escoger el idioma, yo lo tengo en español. Suerte

[@sol-pleno]

Alguien me puede traducir la receta por favor ?

[@ValsLooneyKitchen]

Google translate is good.

[@raginabunton9524]

WOW that sugar dome looked impossible to make but you did it and taught us. I like that thing you held to check the temperature! I was surprised you gave the amounts in grams. Then I was glad you said a hundred grams was about half of cup. Do recipes come in grams now a days?

[@ValsLooneyKitchen]

Thank you for your I ur great compliment! Measuring in grams and by weight more precise than cups and quarts. This is such a precise creation that I thought grams would be best. Good luck making yours!

[@ValsLooneyKitchen]

That thing I held is a touchless thermometer. It shines a red dot and take the temperature at the dot. My cats love it, :)

[@MarleneVenter-oz4pl]

Such a fun tutorial. Can't wait to see more.

[@ValsLooneyKitchen]

We're glad to have you on board!

[@wektor1972]

Amazing great technical video. Thank you so much

[@ValsLooneyKitchen]

You're welcome! Glad 😊 to help your show stopper!

[@maggieranchhod3125]

Gosh fabulous

[@ValsLooneyKitchen]

It would be cool to top this desert, yes? kzbin.info/www/bejne/m2LSoaN-pbeobcUsi=4Jxyhq9EaTB7_H2p

[@artfx9]

Dont eat sugar.