PHOENIX -- A Valley chef is being featured on a TLC show tonight, not for his fabulous entree, but for his amazing food sculptures.
Kaley O'Kelley chats with David Blom, the executive pastry chef at the Fairmont Scottsdale Princess about his debut on "Extreme Food Sculptors." Blom ever shows her how to make a very cool sugar bowl.
2 cup distilled water
4 cups pure cane sugar
2 Tbsp. corn syrup
1/2 tsp. lemon juice (strained)
Food coloring (optional)
In a very clean medium saucepan, bring the distilled water to a boil. Add the sugar slowly while stirring with a wooden spoon. Wash down the sides of the pot with a clean pastry brush and distilled water, making sure that there are no sugar crystals clinging. Bring back to a boil and add the corn syrup and strained lemon juice. Wash downs sides again.
Use a candy thermometer to watch the temperature while the sugar boils.
Add desired coloring at 220 degrees F.
Boil to 310 degrees F and remove from heat. Your sugar is ready to be poured or cast into various shapes.
Note: Working with hot sugar can cause serious burns; work carefully and take precautions such as using rubber gloves.