Making bows from pulled sugar with jacques torres from le

Ingredients

Directions

MATERIALS

In a frying pan, add a small amount (about 2 Tbsp.) of white vinegar to about 4 cups of granulated sugar. (This prevents sugar from crystallizing.) Add just enough water to dissolve the sugar.

Cook the mixture over a medium to high flame (about 250 F) until it turns into a light caramel color.

Pour the mixture onto a silicone pad.

Add food coloring to the mixture and allow it to cool slightly.

Next, while wearing latex gloves, pull the mixture using your fist to knead the mixture as you pull and fold the mixture a few times until it resembles a small mound of folded taffy.

Place the mixture under an infra-red light to keep it warm and malleable.

Repeat the above process two more times until you have three mounds of different colored taffy-like mixtures.

Next, place the three mounds side by side and fold together so there are three stripes.

Keep pulling and folding the stripes side by side until there are multiple color stripes and the strip is pulled to a thinness that resembles ribbon.

Next, using a heated spackling tool, (heated over a small blow torch), cut the strip into pieces about 6 inches long. (Note: be careful not to make the cuts over a Formica surface. Stainless steel, marble or wood work best).

Place the strips under an infra red lamp to make them malleable.

Next, form into bow loops as desired. Form bow into place by melting ends of pieces with small blow torch. Attach ribbon pieces to bow in the same way.

To store sugar, place in plastic container and store over calcium chloride (rock salt).

© 1997 Jacques Torres

© 1997 Lifetime Entertainment Services. All rights reserved.

Making Bows From Pulled Sugar With Jacques Torres From Le Cirque MC formatted using MC Buster br Barb at PK Converted by MM_Buster v2.0l.