Vilde Løwenborg Blom

Master in Fine Art 2017

sugar
glucose
water
vinegar
flavouring
colouring

in large saucepan
mix together
sugar, glucose, water, vinegar
stir over medium heat until sugar dissolves
bring mixture to a boil without stirring
when syrup temperature reaches 126 °C,
add colour
do not stir;
boiling action will incorporate colour into syrup
remove from heat at 150 °C or
when drops of syrup form hard brittle threads in cold water
(temperature will continue to rise after removing from heat,
so remove precisely at 150 °C)
after boiling action ceases,
add flavouring and stir
USE CAUTION WHEN ADDING FLAVOURING
TO AVOID RISING STEAM
pour syrup onto a lightly oiled baking sheet

hot hot hot

knead, fold, knead, fold, knead, fold
roll, shape
stretch, pull, stretch
sticky, sticky
Done.

what a mess

clean
tidy up

Repeat.

Works

When drops of syrup form hard brittle threads in cold water