Proud Rooster for Easter on Huge Sugar Factory

Put water and sugar isomalt on top with cold water and cook up to 170 ° C with a sugar thermometer. Then quench the pot with the sugar stock in cold water and pour as much sugar stock onto an oiled marble plate as you need to produce the different colors of sugar. In this project it was the yellow sugar. So pour sugar on the oiled marble plate, put the yellow color in the middle of the hot sugar stock, and now beat the sugar from the outside with a metal spatula, which is also oiled, repeatedly to the middle. Do this until the sugar has cooled down, and then take off your hands (gloves) until the sugar crackles. Now place this under a heat lamp and make the other colored sugars in exactly the same way. Also place these sugars under the heat lamps. Once the yellow sugar has softened again, the rooster is first blown out of it with the help of a bellows and manual dexterity. Once all the individual parts have been made, beak, wings, feathers, decoration and the base plate, the sugar parts are heated with a Bunsen burner and put together.