How to Eliminate Bubbles in Sugar

Use sugar to make dramatic sculptures.

Sugar work is one of the most technically demanding aspects of a pastry chef's job. Chefs use several varieties of sugar products, from dough-like gum paste and pastillage to pulled, blown and cast sugar. These products are all used in different ways to create decorative effects, but the most dramatic of all might be the glass-like creations made with blown or cast sugar. Each technique requires a sugar that is perfectly clear and free of bubbles, which is difficult to achieve.

Things You'll Need

• 1 pound sugar or isomalt, a crystal-form sugar substitute
• 2/3 cup water
• 1/2 teaspoon cream of tartar (unnecessary, if you're using isomalt)
• Heavy-bottomed saucepan
• Candy thermometer
• Stainless steel spoon
• Pan of cold water
• Heatproof glove
• Sugar mold or silicon mat

Instructions

1. Pour the sugar or isomalt, water and cream of tartar into a heavy-bottomed saucepan. The cream of tartar will inhibit crystallization in the sugar; omit it if you are using isomalt.

2. Place the saucepan on the stove on a burner no larger than the pan's bottom. If the burner is too large, the sugar might caramelize and discolor on the pan's sides.

3. Heat the sugar slowly, over moderate heat, with a candy thermometer affixed to the side of the saucepan. The temperature will gradually increase as the water boils out of the sugar.

4. Skim off the impurities that rise to the top of the sugar as it boils, using a clean stainless steel spoon. When no more impurities arise, clean the spoon thoroughly and place it in an oven preheated to 360 F.

5. Monitor the temperature of the pot until the sugar reaches a temperature of 360 F. Remove the pot from the heat, and set it in a pan of cold water for two or three seconds to prevent it from cooking any further.

6. Remove the steel spoon from your oven using a heatproof glove. Use the heated spoon to gently burst any remaining bubbles in your sugar. Pour the sugar into your prepared mold if you are casting, or pour it onto a silicon mat to cool slightly if you plan to blow the sugar.

Tips & Warnings

• The biggest problem for a novice sugar worker is the caramelization, or discoloration, of the sugar and having it suddenly re-crystallize. Avoid caramelization by heating the sugar slowly and using a good candy thermometer. The cream of tartar will inhibit crystallization, or you can use isomalt. Isomalt is a specially formulated sugar that will not readily re-crystallize that's made specifically for pastry chefs and sugar work.

• Heating the spoon is optional, but having your spoon at the same temperature as the sugar reduces the risk of crystallization.

• Keep children and pets out of the kitchen when you're working with hot sugar, which can cause serious burns if spilled. In addition, it's prudent to keep a bowl of ice water near your work surface to plunge your hand into if you get sugar on yourself.

References

• Larousse Gastronomique: Prosper Montagne (Ed.)
• Notter School of Pastry Arts; Introduction to Sugar; Ewald Notter
• Pittsburgh Post-Gazette; Sugar Sculptures: Chef Designs 'Glass' Creations With Painstaking Skill; Dave Zuchowski
• Food Migration: Pulling Sugar, Burning Thumbs