Pulled sugar

If anyone has worked with pulled sugar I was wondering if you can answer something for me. Is there a way to keep the sugar and use it again? After making some sugar ribbons I always end up throwing away the left over sugar. Is there a good way to store it or re-use it somehow?

[m brown]

Wrap it up in plastic when cooled. Or pour the sugar into oiled pie tins, color, let cool and wrap. Re heat under heat lamp or in microwave. Keep Dry!

[UniChef]

Store with Silica Gel also.

[m brown]

Or Lime rocks. Do not store directly on silica or lime.

[cakerookie]

Can use sodium chloride. Nothing more than ice melt. Also, re-heating under a heat lamp could take anywhere from 5 to 30 minutes so don't be in any hurry if you use the lamp to re-heat it. DO not store directly on sodium chloride either one more note sodium chloride is only good for one time use after that you will have to trash it.

[foodpump]

I usually make my sugar, pull it, then portion it and when cool place in zip-lock baggies. This I store in a Cambro food container with silca-gel. I'll do this anywhere from a day to two weeks before I actually make the sugar piece, saves me time....

[cakerookie]

Since we are on the subject. Does sugar have to be pulled in order to be blown? I have often wondered about that.

[Blade55440]

Well yeah essentially. You pull the sugar after you've let it cool (enough to handle at least) so that you incorporate some air into it and give it that silky sheen and lighten it's color. Then you snip off a piece of what you need and have fun blowing it up into whatever shape you wish (I myself am not a fan of sugar work).

[rua_chroi]

if i'm not wrong you can dry out salt (sodium chloride) to use again by spreading it on a baking sheet and heating it in the oven.
or is there a reason you shouldn't? i know in chemistry you sometimes have to dry the salts (NaCl, KCl, etc...) you use if you live in a humid area and they have been sitting out, or in my experience anyways.

[cakerookie]

rua_chroi you could be right. I don't know. I am only going on what my research has came up with on the subject. Kind of an open interpretation really. I will have to do some more looking.

[Learner]

Does any body know where i can get info on how to blow sugar?

[cakerookie]

Go to www.pastrywiz.com there is an article there that explains how to do a blown sugar swan. It will let you print it out. The best way to learn is by trial and error.Nothing better than hands on experience.

Regards Cakerookie.........