[Sca-cooks] Poured sugar

[Johnna Holloway]

I am behind in reading the mail.
Need I say it--- try this file for a lot of comments about molds--
http://www.florilegium.org/files/FOOD-SWEETS/molded-foods-msg.text

If you are buying molds, be sure to purchase only hard candy molds.
Other molds can fail; hot syrup can produce very bad burns.

Perhaps you didn't know that we have a Yahoo group dedicated to
sugar stuff --
SCA_Subtleties · SCA Subtleties & Confections
 My article on the cast sugar dragons is up in the folders on the
See the file Trionfi which goes into sugar sculptures in Renaissance Italy.

Hope this helps,

Johnnae llyn Lewis


wildecelery at aol.com wrote:

> So... getting into my sugar project, which of course needs to be done 
> for NL this weekend...  I was thinking of possible adding poured sugar 
> to my repetiore of flavored sugar creations.... (I just read Stefan's 
> post) What kind of molds do i need for poured sugar?  Any ideas on 
> places a decent mold substitute can be picked up quickly?
>
> -Ardenia
>