-
1
Clip a candy thermometer to the side of a medium, heavy pot.
-
2
Place water, sugar and cream of tartar in pot and bring to a boil over medium-high heat, stirring constantly with a whisk.
-
3
As the syrup comes to a boil, any impurities in the sugar will rise to the surface; remove these using a small stainless steel sieve or strainer.
-
4
Using a clean brush dipped in clean water, wash the sides of the pan down to ensure that no crystals form around the edge of the pan.
-
5
Add the black food coloring.
-
6
Continue boiling, washing the pan sides down regularly until the syrup reaches 340 degrees F, and then place the pan into a bowl of cold water to stop further cooking.
-
7
For casting:
-
8
Allow mixture to reach a honey-like consistency and pour into the center of a mold, allowing the sugar to run slowly to the sides.
-
9
Let cool, tap sides of mold, and remove.
-
10
For pulling:
-
11
After cooking sugar to 340 degrees F and then cooling briefly in the bowl of cold water, pour out onto an oiled marble or silpat mat.
-
12
Allow to cool around the edges and carefully fold into the center, repeating until a soft pliable mass is formed.
-
13
Incorporate air to create shine by pulling and folding the sugar until cool.
