[Sca-cooks] Poured sugar

[Jeff Gedney]

heh...
in the florithingummy file on sugar that weas recently posted to the list, there was mention of a company selling food grade silicone molding supplies, which (I think) are suitable for working with pouring sugar (Though you should probably wait until after it cools some...  to where it is still thickly fluid but not bubbling or running any more. I dont know what the temperature cap is for this sort of  silicone.  I know that Silpats can handle sugar at "Hard Crack" temps, but it never hurts to err on the side of caution! Caution in sugar work is always a good idea... sugar can raise one NASTY burn)

I think it was   http://www.chefrubber.com/
If you make some silicone molds you can pretty much get it to be whatever shape you want... 

I have seen sugar coins made like this which were then coated in edible gold leaf. They did not look perfect but from a few feet away they looked like a pile of gold coins for sure.

Capt Elias
-Renaissance Geek of the Cyber Seas

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If you want to build a ship, don't drum up the men to gather 
wood, divide the work, and give orders.  Instead, teach them
to yearn for the vast and endless sea. 
  - Antoine de Saint Exupery 


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