Jolly Holiday Figure

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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.

* Per serving · 4 servings · Values may vary.

No additional tips available.