The sugar is heated until it reaches about 315 degrees Fahrenheit. Then, the literally, blistering hot goo is poured onto a marble slab where it is folded and rolled around until I muster the moxie to pick it up with my hands. Yes. Moxie.
Now, the hand-reddening hot sugar is pulled and stretched and folded and twisted. At this point in the process, I begin to contemplate how this sugar pulling business got started in the first place. Who was the insane person that first decided it was a good idea to pick up a sweltering mass of sticky, molten sugar? And then further decide to not let go and pull it.
Whoever it was was mad. But also brilliant. And I like them. Because with more pulling, more air is incorporated into the sugar and the shiner it becomes. Perhaps, the person’s name rhymes with Scrumpelstiltskin because this is fairytale stuff.
In my current class, Confectionary Arts and Specialty Cakes, we do this hocus pocus sugar magic. We make raindrops on roses, blue satin sashes, and even wild geese that fly with the moon on their wings….well, maybe more swans than geese, but nevertheless, some of my favorite things. We create bewitching, shiny showpieces. And all crafted out of pulled sugar.