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It's cool to see how they lift it once it's finished.
I've seen candies that are more elaborate and ornate but NEVER after being made from a dripping ladle. Most confectioner decorating that I've seen uses squeeze bottles. This was impressive.
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JakobVirgil · 4679 days ago · link ·
I do it with sugar at the "hard crack" stage I assumed they do the same but know you have me wondering.
did some googling http://kaleidoscope.cultural-china.com/en/8Kaleidoscope7248....
looks like it is brown and or white sugar.
so you are right not caramel but melted sugar.
JakobVirgil · 4679 days ago · link ·
but the western folks have other types of candy which after rereading I guess is what you meant.