The document provides a comprehensive overview of sugar confectionery, detailing its historical origins, the importance of temperature in sugar cooking, and various products made from sugar such as marshmallows, caramels, candies, and more. It also outlines the necessary equipment, preparation techniques, and essential ingredients for successful sugar work. The text emphasizes the artistry involved in sugar confectionery and includes practical tips for achieving the right consistency and texture in different sugar creations.

1. SUGAR CONFECTIONS
• The art of sugar confectionary dates back to 3500 years ago
and was popularized by Egyptians. In those time it was
prepared by using honey
• Sugar not only adds taste to the product but also plays a
very important role in textures
• It is used to make decorations and sculptures
• The sugar cooked at a particular temperature then it is
pulled, casted and even blown to create showpieces

2. STAGES OF SUGAR AND ITS USES
• The boiling of sugar is very crucial as it tends to change in
every two degrees
• Density of sugar is measured in baume or brix, by using a
hand held device called refractometer
• Above the temperature of 165*c, the sugar will start to
attain caramel colour and at 170-175*c it will burn to black
in colour, referred to as black jack

3. TEMPERATURE STAGE OF SUGAR
107*C THREAD
112*C STRONG THREAD
118*C SOFT BALL
125*C HARD BALL
140*C SOFT CRACK
150*C CRACK
155*C HARD CRACK

4. PRODUCTS MADE FROM SUGAR
• SUGAR SYRUP
One of the most crucial things of pastry kitchen. Used for
moistening agents in cake and pastries

5. • MARSHMALLOWS
They are prepared by whipping sugar, gelatin and egg whites
until foamy and then the mixture is piped or set in the tray.
After 12-14 hours it is cut into desired shapes and coated with
a mixture of icing sugar, cornflour and flavouring

6. • CARAMELS, FUDGES AND TOFFEE
For making caramel sugar, liquid glucose and water is boiled. As soon
as the temperature reaches 170*c the mixture is removed and the
base of the pan is dipped in the cold water to arrest the
temperature
Toffee is created by cooking sugar, liquid glucose, cream, butter and
condensed milk to form sticky and chewy product known as toffee
For making fudges toffee can be transferred into fudge by adding
extra fat such as peanut butter or by agitating the mixture with whisk

7. • CANDIES
Made by heating the sugar to 160*c and then allowed to cool down to
150*c and then pulled and stretched and pulled again to make a shiny
candy. Examples are lollypops, caramelitos

8. • FONDANT
It is used for icing wedding cakes and many other confectionary
products. made by boiling sugar and water at a temperature of 105*c
and then liquid glucose or cream of tartar is added and again boiled till
115*c. mixture now is cooled down and kneaded together like a dough

9. • GUM PASTE
It is made by combining icing sugar, cornflour and gelatin to
the consistency of a dough. It is rarely used for direct
consumption. Instead, this paste is used for decoration
purposes such a showpieces, flowers, leaves or any other
geometrical shapes

10. • NOUGATINE
It is made by caramelizing the sugar to a clear amber colour
and then add sliced almonds are added. When it cools, it turn
brittle and can be crushed to a coarse texture and used on
cakes and pastries

11. • ROCK SUGAR
It is commonly used in sugar sculptures and can be broken
into smaller pieces and used as garnish for deserts. It is made
by boiling sugar to soft crack and a small amount of royal icing
and mixed well. This will cause a rise like lava from volcano.
Mix is immediately poured into a mould lined with aluminium
foil and allowed to set

12. • HONEYCOMB
Similar to rock sugar but it resembles like sponge. It is made
by boiling sugar, honey and water to 148*c . It is then cooled
and baking soda is added and the mixture is whisked
immediately and poured in a mould lined with parchment
paper and allowed to set

13. • JAM
It is made with fresh fruits and sugar. Pectin, a natural enzyme
present in a citrus fruit, helps in setting the fruit to a jelly
consistency. Pectin is generally available in powder form also

14. • SPUN SUGAR
The sugar is boiled to around 165*c and then removed from
heat source. An old whisk is dipped in the mixture and moved
in fast and quick motion to form many thread like structure.
Used as garnish

15. • PATE DE FRUITS
It is sugar and jelly confection that allows the fruit puree to set
into a firm jelly which can be eaten as a sweet snacks. Extra
pectin is added to the mixture to get a jelly consistency. When
it cools down it is cut in various shapes and dredgred in
granulated sugar

16. PREPARATION PRIOR TO COMMENCING
SUGAR WORK
• PANS FOR BOILING SUGAR: copper pan or thick pan to be
used as it ensures even heat circulation.
• MARBLE SLAB: it must be cleaned, wiped and lightly greased
with vegetable oil
• OTHER EQUIPMENT: metal scrapper, sugar thermometer,
scissors, knife and brush are required
• LEAF MOULDS: come in many shape and sizes
• SILICONE MOULD: used for making various shapes

17. • STORAGE CONTAINERS: container made of good quality
plastic to be used. A little silica gel or lime crystals should be
placed at the bottom of the containers which protect sugar
from humidity
• HEAT LAMB: the bulb has a minimum wattage of 250 watts
so that it can help to keep the sugar temperature at 70-75*c
• BLOWING PUMP: it is and apparatus which has a metal tube
attached to a hand operated pump
• BLOW FAN: used to cool the sugar especially when it is
blown to create figures
• SILICONE MATS: it is used to hold on the sugar while it is
being worked upon

18. INGREDIENTS FOR SUGAR WORK
• SUGAR: granulated sugar is used for the best results
• ANTI-CRYSTALIZING AGENTS: it is added to sugar to help prevent
the sugar from crystallizing. It keeps it malleable and soft as long as
it pulled
Glucose- kind of invert sugar. Used in the ratio of 200gm per 1kg of
sugar
Tartaric acid solution- strongest of all anti-crystalizing agents. It is
available in both powdered and liquid forms. Too much of it will lead
soft to hold whereas too less of it will lead to too hard blown figures
Cream of tartar- it is diluted to the sugar and used
Lemon juice- it has also a bleaching effect on the colours of the sugar
keeping them clear and bright
Fondant- it is used as it contains a large percentage of glucose

20. • COLOURS: various food colour are used. The best type are
powder or gel forms as water might hamper the texture of
the final syrup. Spray colours are also used in pulled or
casted sugar
• SILICA GEL: it is used for storing and protecting sugar from
the humidity. The advantage of this is it change its colours
from blue to pink, when it is humid and can be regenerated
once dried in oven to get rid of the moisture
• FOOD LACQUER/DECO SPRAY: it is used to give shine and
protects the sugar structure from humidity

21. COOKING SUGAR
• SUGAR FOR CASTING
1. No acid is added into the syrup as we need a brittle and a
fairly hard structure.
2. When the sugar is poured into the prepared mould, it is
allowed to set without being disturbed

22. • PULLED SUGAR
1. Similar to the casting sugar but here acid such as citric acid or
tartaric acid is added.
2. Sugar is allowed to boil at 158*c and then tartaric acid is added and
again boiled to 160*c
3. The syrup is then poured over a clean and lightly oiled marble slab
or silicone mat.
4. When the sugar is cooled to 85*c, it is then folded in an inward
motion
5. It is then lifted and stretched to around 10-12 inches and the two
ends are folded apart
6. The two ends are joined again and pulled and then pulled again
7. Colour can also be added and then pulled sugar flower or pulled
sugar ribbons or pulled sugar garnish can be used

24. • BLOWN SUGAR
1. The sugar is cooked and pulled as per the pulling sugar
technique
2. The sugar is pulled under the heat lamp
3. It is then made into a small ball and flattened to create a cup
like structure the metal part is slightly oiled and inserted in the
cup
4. Air is blown into the sugar with the help of the pump
5. It is important to keep cooling the sugar under a fan
6. The blown structure is then removed from the metal tip by
either pulling it away slowly from the tube or by heating the
the tube with a blow torch

26. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR