Sugar recipe for pulling/blowing
5 cups sugar
1 3/4 cups cold water
1/2 cup corn syrup
3 T cream of tartar, dissolved in a little water or you can use vinegar
Place sugar and water into a pot. Stir gently over low heat to dissolve sugar. Skim foam from the surface using a tea strainer or ladle (these are natural impurities that will cause the pulled sugar to be dull and streaky). Bring to a boil, then add corn syrup and cream of tartar mixture. DO NOT STIR. Wash down pan sides with a wet pastry brush to prevent crystallization place candy thermometer into syrup. Turn up heat to medium. Boil until the syrup reaches 305-325F
Things I use when blowing a sugar swan:
gel food coloring to color it. If uncolored it is a clear slightly yellow appearance.
Silpat (silicone mat)
Gloves – I use cotton gloves under playtex gloves
Sugar pump with copper pipe
(I also used a silicone flow petal press for the wings but you can also form the wings by hand if you don’t have this)
You can check out my tutorial for making this pulled sugar recipe.