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Before you begin this recipe, please take a class from a professional on working with sugar.
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This is a skill that professional pastry chefs develop after years of experience.
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Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters.
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Place the sugar, vinegar and water in a saucepan over high heat.
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Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize.
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To do this, dip a clean brush in cold water and brush the inside of the pan clean.
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Pour the cooked sugar onto 3 or 4 silicone baking mats.
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If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so.
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Add a few drops of color to the sugar.
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Mix with a wooden skewer.
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To get started, push the sugar from the sides toward the center.
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This process takes a little while.
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Try to keep the sugar divided by color.
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Use the mat to push the firm sugar around the edges toward the center.
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Use a folding motion to accomplish that task.
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The next step is to pick up the sugar with your hands.
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Place each color under the heat of the sugar lamp.
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Pull the sugar until it becomes glossy and the color is evenly distributed.
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You will need to pull the colors simultaneously.
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Keep them under the sugar lamp but keep an eye on them.
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The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
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You will need to repeat the following steps for each color.
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Try to do this somewhat simultaneously to keep the sugar from melting under the lamp.
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Pull the sugar to incorporate air.
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Cut pieces of sugar and form into shapes.
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Make 2 arms.
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Use a sugar pump to blow sugar inside.
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Put sugar around the pump.
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Anchor by heating the metal and wrapping the sugar around the hot tube.
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Fold the sugar onto itself to be sure it is the same temperature and same consistency everywhere.
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Add the larger sugar to the pump.
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Carefully fill with air while shaping.
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You need to work slowly and consistently, always holding the sugar piece in your hand to continually give it shape.
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Use a blow torch to melt the edges slightly and stick them together.
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You?ve made the shoes, pants, body, arms, head.
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If necessary, make a belt to hide the seam where the shirt and pants meet.
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Position the arms in different ways to give him some action.
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Make a base.
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Stick the shoes to the base.
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Stick the pants into the shoes.
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Adhere the body to the pants.
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Add the arms.
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Make his head.
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You can paint his facial features or make them from sugar.
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Add a hat.
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Put a candy cane in 1 hand and a lollipop in the other hand.
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Use the base of the presentation to display the other candies you have made.
