Welcome to How To Cook That I'm Ann Reardon.
You guys loved the sugar bowls that we invented a few weeks ago so much that I'm doing Sugar
Bowls part 2 with all of your suggestions, questions and a Danger warning!
If you didn't see part 1 then to catch you up basically you heat together sugar, water
and glucose syrup to 150C and then add the colouring and flavouring of your choice.
And I'll put all of the the recipe details are on the howtocookthat.net website for you
and there's a link to that below.
Then you pour that over a balloon filled with water - the water helps to stop it from bursting.
And then you end up with these beautiful sugar bowls.
But let me go through some of your questions and suggestions.
1.
Can you do mini bowls?
Sure, let's try using water balloons - they are mini.
I've rubbed each of these with a little cooking oil to make it easier to get the sugar off.
Once that is set hard just give a little cut and let the water drain out of the balloon
and you get a gorgeous little sugar bowl.
2.
Can you make a giant sugar bowl
Oh my goodness - This ended up in a series of unfortunate events otherwise known as fails!
First up I filled a giant balloon with water and then while trying to move it to a bowl,
you can probably guess what's going to happen next, yes it burst and the water went everywhere
all over me and everywhere.
So after cleaning that up I decided to try with just a little bit of water in the bottom
to keep it steady in the bowl and the rest filled with air.
I poured some of the the sugar over the top ... now to me this looked a bit worrisome,
so I stepped back...
Oh!
I thought that was going to happen.
Wow, bummer!
What a mess, let's go back.
Here the kitchen was clean, BRAND NEW, and then the balloon pops, the sugar hovers neatly
in the air, and then explodes all over the new kitchen!
As soon as this cools it sets hard so Dave and I spent the next hour scrubbing sugar
off the floor, the walls, the counter.
And let me warn you, this is extemely dangerous so do not try this at home unless the balloon
is filled with water.
But for you guys i'll try again to make a giant sugar bowl ... I do not know why I am
doing this!
Get your hot sugar syrup, stir in the colour, and then the absolute key at this point is
to let it cool down until there are no bubbles left in it.
And now I'm going to pour it over the top of the ballon, please don't pop, please don't
pop, please don't pop!
Success!
It didn't pop - so leave it to go hard.
I still don't want you to try this at home without water in your balloon unless you are
going to wear full safety gear, goggles on your eyes and everything, it's very dangerous.
Once that is fully hard, use scissors to make a tiny hole and slowly and patiently let out
all the water and air from the balloon until you are left with a beautiful giant sugar
bowl.
So yes you can make one.
Let's fill it up with lollies (candy) lots of lollies, a few more lollies ... oh NOOOOO
that was too many lollies it broke under the weight!
Oh my goodness.
One more giant sugar bowl.
Pour over the sugar syrup.
Did you see that?
Did you see the balloon expand there... let me show you again, watch the distance between
the top of the screen and the balloon ... you can see the balloon gets bigger and that's
because gases expand when they get hot - so the air inside the balloon is getting hot
and expanding.
Now I'm going to add a second coat over the top to make the sugar bowl stronger.
I like the way the sugar slowly winds it's way down.
This one is looking pretty cool but when I let out the air it, I let it down really fast
and it broke!!!
Well that's just too bad there are no more giant sugar bowls today, so let's just pretend
that's what this one is supposed to look like, like a quarter of a giant balloon.
And let's fill it with candy anyway.
Even broken I still think it looks pretty and amazing.
So moving on...
Number 3.
Can I add stuff to the sugar?
My favourite thing to add to hard sugar is almonds, and you can just mix them in while
it's still hot and tip it over the balloon.
It will be yummy but not quite as pretty as a plain sugar bowl.
And I want to eat this with chocolate so let's line the inside with chocolate as well to
make it extra yummy.
You could add something like edible glitter to the inside.
You probably can't see that very well on camera, so what I am going to do is line it with chocolate,
everyone is going to want to eat these ones now.
There you go and now you can see that beautiful shiny glitter on it.
Let's take this little one and brush the inside of it with edible gold luster dust.
I like the way this one looks from the outside, it's kinda pearl like on the outside and golden
on the inside.
I really like that!
Number 4, can you make whole balloons?
Well let's try, I can't answer all these questions without experimenting because I've only just
invented sugar bowls - I haven't done all of these things with them beore.
So let's give it a go.
To make it cover more of the balloon we are going to have to hang the balloons and then
dip them in the sugar trying to cover all of the sides.
These are water balloons and they are filled with water to make it safer.
Then if you hang it close to the tray the weight of the sugar will pull it down so it
will sit on the runoff and make a base.
Or you can hang it higher and let it drip off so you end up with a smooth round base.
This what the ones that were sitting on the bottom look like.
They are pretty cool, they'd be nice with a little dessert in.
And this is the one with the trip.
I think they look a bit like tulips, these ones I quite like those.
But my favourite one is when you hang it just above so you end up with something that looks
a bit like a wine glass...
it's bit like creating artwork.
You can experiment and have fun and make something totally unique.
Number 5, they look like jellyfish!
I thought that too, just flip it upside down, add some white fondant and black sixlets for
eyes and you've got little jellyfish - .... or Pacman ghosts.
Number 6, Can you make the drips thicker?
Hmmmm well i think the best way to do that I think would be to let the sugar cool more
before you pour it on so it the mixture is thicker.
But now it is so thick we're getting no drips at all, so let's force it to drip by adding
some extra.
That seems to be working but once we take the balloon off the bowl seems a bit clunky
to me and you can see where we added the drips.
Not loving that one.
Number 7.
I tried it and it didn't set hard... this a problem Rob from Threadbanger had initially
as well when he tried to make sugar bowls - you need to use a candy thermometer.
At this point I necessarily don't know what the candy thermometre is being used for but
I'm sure that maybe it will come in handy.
Use it to measure the temperature of your sugar, it's got to get up to 150 degrees C.
If it doesn't get up to that temperature, it's just not going to set.
Alright this is what attempt number one.
Apparently this thing is pretty crucial.
So there you have it, I hope you enjoyed Sugar Bowls part 2.
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Make it a great week by doing something lovely for someone else and I'll see you on Friday.