Boiled Sugar Recipes

FLUFFY BOILED ICING

Steps:

• Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
• In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

BOILED FROSTING

Steps:

• Gather the ingredients.
• Put the egg whites in the bowl of an electric mixer .
• In a saucepan, combine the sugar, corn syrup, and water. Bring the sugar mixture to a boil, stirring it only until the sugar is completely dissolved.
• Boil the syrup rapidly, without stirring, until it reaches the soft-ball stage : A small amount of the syrup should form a soft ball when dropped in cold water or spin a long thread when dropped from the tip of a spoon (You can also use a cooking thermometer; it should read about 240 F.)
• Slowly pour the syrup in a fine stream over the egg whites while beating them constantly.
• Add the vanilla extract.
• Continue beating the mixture for 10 to 15 minutes, or until the frosting is cool and the right consistency to spread easily. If the frosting becomes too stiff for the beater, use a wooden spoon to mix.
• Use to frost your cake and enjoy.

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

TRADITIONAL BOILED SWEETS

Steps:

• Gently heat the sugar, liquid glucose and water in a heavy saucepan, stirring with a wooden spoon until the sugar has dissolved.
• Add the cream of tartar, bring to the boil and cover and boil for 3 minutes. Time the 3 minutes if you can. Than uncover and boil until the temperature reaches 143 C (the soft crack stage). Keep an eye on the thermometer, it takes anything up to 5 minutes to reach that temperature. Don't stir the sugar at this stage, otherwise it will crystallise.
• Pour the syrup on to the oiled marble slab and leave it to cool for a bit. As the syrup cools lift the edges with an oiled palette knife and fold them into the centre. You need to do this several times, especially if your marble is not big enough and the syrup keeps running away.
• So far, so good, but now comes the tricky bit. You need to oil your hands and start working with the syrup by pulling it and twisting in at the same time. And you need to work really fast - not only because the syrup cools down quickly, but also because it's really hot! Keep your hands oiled - it will help with the heat and you really don't want the hot syrup to stuck to your hands.
• Keep pulling the mass of syrup and you will see that it becomes opaque - paler in colour and it will change to satin finish. When this happens, you need to be ready with oiled scissors and start cutting the rope up to a small (about 1cm) pieces.

FLUFFY BOILED ICING

Steps:

• In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
• Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.

BOILED SUGAR

Steps:

• Clip a candy thermometer to the side of a medium, heavy pot. Place water, sugar and cream of tartar in pot and bring to a boil over medium-high heat, stirring constantly with a whisk. As the syrup comes to a boil, any impurities in the sugar will rise to the surface; remove these using a small stainless steel sieve or strainer.
• Using a clean brush dipped in clean water, wash the sides of the pan down to ensure that no crystals form around the edge of the pan. Add the black food coloring. Continue boiling, washing the pan sides down regularly until the syrup reaches 340 degrees F, and then place the pan into a bowl of cold water to stop further cooking.
• For casting:
• Allow mixture to reach a honey-like consistency and pour into the center of a mold, allowing the sugar to run slowly to the sides. Let cool, tap sides of mold, and remove.
• For pulling:
• After cooking sugar to 340 degrees F and then cooling briefly in the bowl of cold water, pour out onto an oiled marble or silpat mat. Allow to cool around the edges and carefully fold into the center, repeating until a soft pliable mass is formed. Incorporate air to create shine by pulling and folding the sugar until cool.

BOILED SUGAR APPLES

Steps:

• boil apples in 2 cups of water and 1 cup of syrup stir the water frequently for 5 minutes after 5 min of boiling take out of pot drip syrup on them and sprinkle brown sugar and sugar on the apples put them in the freezer for 15 minutes to make the apples chill put on a stick and enjoy