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Ingredients

For the cooked sugar:

• 5 cups or 1 kilo sugar
• 1 1/4 cup or 400 grams corn syrup
• 1 cup plus 2 tablespoons or 250 grams water
• Food color paste and assorted colors (chef used blue)

For the molded sugar centerpiece:

• 5 pounds of sugar

For the sugar flowers:

• 5 cups or 1 kilo sugar
• 1 1/4 cup or 400 grams corn syrup
• 1 cup plus 2 tablespoons or 250 grams water
• Food color paste and assorted colors (chef used green and red)

Description

Food Network Invites You To Try This Amorphic Sugar Centerpiece With Flowers Recipe From Jacques Torres.

Food Network