Saturday’s Food For Thought: Sugar Sculpting
I was mind blown by this wonderful sugar sculpture made by a pastry chef that I stumbled across on YouTube the other night. My boyfriend and I must have watched this video a few times and couldn’t believe how beautiful this sugar sculpture is. This chef inspired me to try some sugar sculpting, and this is what I came up with. First time doing this, and I was pretty happy with the result. Thank you to the chef for inspiring me to try this out, and I actually will be making more of these.
Saturday’s Food For Thought- Stages Of Sugar
Soft Ball Stage:
235° F–240° F
sugar concentration: 85%
Firm Ball Stage:
245° F–250° F
sugar concentration: 87%
250° F–265° F
sugar concentration: 92%
270° F–290° F
sugar concentration: 95%
- To make the sculpture I made above I had to hit the hard-crack stage. So I went up to 310 degrees.
- Then I placed the sugar on parchment paper, and basically made it into a round.
- I molded it together to make it into a bowl shape.
- (Be careful as the sugar is quite hot.)
- I then made a small flower, which I used the extra sugar pieces, and molded them together.
- Keep in mind, sugar will crack. If you find areas that crack you can use a blow torch, and lightly torch the end of the sugar pieces, and melt them in place.