Are you looking for a new sugar technique, but you need a starting point? Award-winning sugar artist B. Keith Ryder offers recipes for sugar and isomalt that are perfect for pulled and blown pieces. Click here for a checklist of all the necessary tools you'll need for creating pulled sugar designs.

Sugar for pulling/blowing 
750g / 1lb 10 oz. sugar
115g / 4 oz. water
320 g / 11 oz. corn syrup
1g / 1/2 tsp. cream of tartar, dissolved in a little water

Place sugar and water into a clean pot. Stir over low heat to dissolve sugar. Skim foam from the surface using a tea strainer or ladle (these are natural impurities that will cause the pulled sugar to be dull and streaky). Bring to a boil, then add corn syrup and cream of tartar mixture. DO NOT STIR. Wash down pan sides with a wet pastry brush to prevent crystallization (keeping a lid on the pot as it comes to a boil will minimize crystallization). Repeat the skimming/washing 3-4 times until the sugar is nice and clear. place candy thermometer into syrup. Turn up heat to high. If desired, add color (powdered color dissolved into a little water) at 280F (138C). Boil until the syrup reaches 305-315F (150-157C). The lower temperature is better for beginners because the sugar will be softer and easier to pull. the higher temp wil provide a more brilliant finished product.

Isomalt for pulling/blowing
908g / 2 lb. Isomalt
65g / 1/4 cup water
1 tsp. cream of tartar

Ad all ingredients to clean pot. Cream of tartar is optional, but is better for beginners, as it makes for a softer, stretchier medium to work with. Stir over low heat to dissolve Isomalt. Bring to a boil. Place candy thermometer into syrup and raise heat to high. If desired, add color and/or flavor at 300F (149C). Boil until the syrup reaches 340F (171C).

Preparing to pull
Pour syrup onto Silpat(s) or lightly oiled marble. As it cools, fold the outside edges toward the center. If desired, divide the sugar into portions and add some past color and/or candy flavoring and continue folding it to ensure even cooling. Continue folding until the sugar is cool enough to handle but still warm. Start pulling the sugar by holding it down with one hand and stretching it until it begins taking on a glossy, shiny satin texture. You will need to pull and fold the sugar approximately 10-20 times to achieve the proper appearance. the satin look is created by the crystallization of the sugar. Do not pull the sugar more than necessary, as it will crystallize too much and lose its shine. Place the sugar in the warming box.