Title: Mama's Pulled Sugar
Categories: Cake
Yield: 1 Servings

4	c	Sugar
1	c	Water
1	tb	Glucose
1/4	ts	Cream of Tartar

Put the sugar and water in a sauce pan and set in a warm place to dissolve. When throughly dissolved place on range and add the glucose and cream of tartar. Cook as quickly as possible to 312 degrees, or to the hard-crack stage; remove at once from the heat. Dip the pan in cold water to stop the boiling. Then pour the sirup on a lightly oiled slab, and as the edges cool lift then toward the center of the mass using a knife. When the sugar is cool enough to handle, roll into a ball and pull with the fingers from the two sides, turning the ends over from side to side and into the center; pull all parts evenly. The sugar will soon take on a white sheen and become whiter and whiter. Care should be taken that it does not become too cold. While shaping the pulled sugar into fancy forms, it should be pulled near the heat of an oven or in front of a batch-warmer, but not overheated. To make a pulled-sugar rose, pull a piece of sugar with the thumb and forefinger of the right hand and break this portion off short. Shape the piece into a raound with a thin edge, press in at the center and fold over to bring the thin edges almost together to represent the center of a rose just beginning to open. Pull some petals and arrange three or four of them slightly higher than the bud, adding more if necessary. NOTE: Use a real flower as a pattern. Make leaves and stem of green pulled sugar.

SOURCE: Culinary Arts Institute Encyclopedia Cookbook, circa 1948 TYPOS: Kathryn Cone

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