Q&A for How to Make Pulled Sugar

Parchment paper is a very common substitute for silicon baking mats.

Don't do that.

Yes, you can store and reheat pulled sugar. It should be kept in an airtight container to prevent moisture absorption, which can cause it to harden. Store it in a cool, dry place, but avoid the refrigerator, as moisture can still enter the container.

Sugar becomes sticky over time because it absorbs moisture from the air, which causes the surface of the sugar crystals to dissolve slightly, forming a syrupy coating. Brown sugar is especially prone to this due to its molasses content. To prevent this, store sugar in an airtight container in a cool, dry place.

Yes, you can make pulled sugar art without a heat lamp, though a heat lamp helps keep the sugar warm and pliable. Without one, you will need to work quickly while the sugar is still warm and flexible. If it begins to harden, you can briefly reheat it in a microwave to regain pliability, or some artists quickly pull and fold the sugar to keep it workable before shaping.

To reduce stickiness, you can add a small amount of lemon juice (acid) or cornstarch during the mixing process. Once the pulled sugar is formed, dust it with powdered sugar to keep individual pieces from adhering to each other.

You can substitute brown sugar for white sugar. However, be aware that the pulled sugar will be darker in color and won't be as clear or glassy.