Pulled Sugar recipe and how to make it

[@vickie5394]

Hi Becky, subscribed! Enjoying your creations, best of luck to you!

[@IcingOnTopBeckysCakes]

Thank you!

[@lw955]

Those are Beautiful

[@IcingOnTopBeckysCakes]

Thank you!

[@oanapetraru7612]

Amazing!!Can I use glucose syrup instead of corn syrup?Thank you for sharing!♥️

[@IcingOnTopBeckysCakes]

Thank you! I have never tried it with glucose syrup so I couldn’t say for sure.

[@pijussimkevicius6149]

Glucose syrup is the same thing as non-high fructose corn syrup. So yes, you can use glucose syrup!

[@KLynnsKakes]

Thank you! Should it be brownish when im done? Mine turned very brown, I cooked till about 320.

[@IcingOnTopBeckysCakes]

Sugar tends to look slightly yellowish no matter what but if it’s cooked over 325 it really starts to get a golden carmalized look. It continues to cook when taken off the heat so I immediately plunge the bottom of my pan in cold water to stop the cooking process. If you accidentally let it go just a little over 325 it starts to turn really dark. I usually err on the side of taking it off at 305.

[@KLynnsKakes]

@@IcingOnTopBeckysCakes 🙏🏾 thank you!!! 💛💛💛

[@percyzecher744]

This is a wonderful tutorial! Would you let me know if it is necessary to have a heat lamp, or would a heat gun work well enough for pulling?

[@percyzecher744]

From what I can see on forums, the lamp is necessary. Is there one you recommend? And could I still just use a heat heat gun if I can't afford a good lamp as a total beginner?

[@percyzecher744]

Sorry for the thread of comments, just really excited to learn about this! Thank you!!

[@IcingOnTopBeckysCakes]

@percyzecher744 a heat lamp is definitely a necessity when pulling sugar and blowing or forming anything. If you’re just pouring it into a mold and don’t need to pull it then you wouldn’t need a heat lamp. Sugar is a bit more tricky than isomalt because it crystallizes when put in the microwave or using a heat gun too much. You might be able to get away with it for a little bit before it starts crystallizing. I bought my heat lamp at a farm supply store near where they keep the baby chicks because it’s the same one they use for that. You can also probably find one at Amazon or Walmart. As an alternative to sugar if you want to be able to use a heat gun more or a microwave, I would use isomalt because you can pop it in the microwave whenever you need to soften it or to start over and not have to worry about it crystallizing

[@percyzecher744]

@IcingOnTopBeckysCakes That's wonderful to know! Thank you so much, you're the best! :D

[@mariek8578]

So I don't mix the corn syrup & cream of tartar (or vinegar) after I add them? The instructions say "DO NOT STIR!" or does that just mean after I added & mixed them together? You are missing some steps. I want to attempt to make the sugar vase. (Floating cake) Your swans are gorgeous!!!!

[@IcingOnTopBeckysCakes]

Thank you! Yes, absolutely do not stir or it will mess up the sugar and start crystallizing which will make it not as clear. I pour my corn syrup and vinegar in a circular motion into the pot so that it is evenly distributed and the boiling does the rest of the mixing for you. You can actually add the vinegar or cream of tartar in the beginning with the water if you want but definitely don’t add the corn syrup until after it has begun boiling. Hope that helps explain it. ☺️

[@GuadalupeGutierrez-vw8yd]

THANK YOU SO MUCH FOR THE INFORMATION.

[@IcingOnTopBeckysCakes]

Guadalupe Gutiérrez you’re welcome!

[@moricelewis6328]

Nice!

[@lw955]

How much difference is there between purchasing a premade isomalt and making pulled sugar? Because isomalt is a but spends. Does pre made , store bought isomalt take less time to make?

[@IcingOnTopBeckysCakes]

I love Simicakes premade isosomalt! Al you have to do is pop it in the microwave and you can reheat it easier than sugar. Isomalt is very expensive so I often just use sugar. It takes some more time making the sugar but it’s a cheap alternative.

[@vickie5394]

Which sugar pump do you use? They are so expensive but I've been wanting one to make edible Christmas ornaments. Thank you!

[@IcingOnTopBeckysCakes]

I actually don’t remember where I bought this exact sugar pump from but I buy a lot of my sugar tools from Simicakes and that’s probably where I’d go if I had to buy another one. simi-cakes-and-confections.square.site/product/p1001-sugar-pump/79?cp=true&sa=false&sbp=false&q=false&category_id=14

[@vickie5394]

@@IcingOnTopBeckysCakes Thank you!

[@kylieleonard1924]

Can I use regular food coloring to color it?

[@IcingOnTopBeckysCakes]

I use Americolor gel food coloring. I haven’t experimented with others yet.

[@LindaKing-lf8nk]

Wish I could find somebody in the Kansas City Missouri area who does this. My sister had sugar ribbon and bells on her wedding cake and it was just gorgeous. And we would really like to have that for our 50th anniversary cake if anybody knows somebody in the Kansas City area please let me know

[@IcingOnTopBeckysCakes]

That sounds beautiful! Wish I knew of someone in that area!

[@chikafransiska2239]

@@IcingOnTopBeckysCakes how to make this in a gramms??

[@IcingOnTopBeckysCakes]

@@chikafransiska2239 Granulated sugar 1 kg Water 14 oz Corn syrup 6 oz White vinegar 1.5 oz

[@lw955]

Where is the link to make swans and roses?

[@IcingOnTopBeckysCakes]

Here’s a link to the pulled sugar roses kzbin.info/www/bejne/n2TXiYWvnb-ihpY And here’s one to the blown sugar swans kzbin.info/www/bejne/nJmknmaufb2lic0

[@howardroark9527]

Can you substitute honey for corn syrup ?

[@IcingOnTopBeckysCakes]

The corn syrup helps with the elasticity when pulling sugar so unfortunately honey would not have the same result.

[@foodloveraugustine3778]

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