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Re: Working with Sugar

From: Gerard

Comments

Just use corn syrup, any invert sugar will do the trick. Its to keep it plastic and prevent crystals or cracking. Any professional pastry book should work, amazon.com has the French pastry series by Herme. Escoffier and Bilheux, its a series of 4 and the sugarwork book is the best you will see(if you go to France that is). Try and avoid exact recipes for pulled sugar, its all in developing a feel. Learn how to tell when its ready to pour out without a thermometer.

Cheers, Gerard