Making the Pulled Sugar

• 1). Add the sugar, cream of tartar and water to the copper pot and stir over low heat until the sugar has dissolved, then bring the temperature up to high. Let the mixture boil and scoop foam from the sides using the ladle.
  
  
• 2). Pour the foam into the heat resistant dish. Continue boiling and scooping the foam until no more foam appears. Use a pastry brush dipped in water to wash down the sugar crystals on the sides of the pan. Put the candy thermometer in to check the temperature.
  
  
• 3). Wash the side of the pan with the wet pastry brush two more times. Do not stir the mixture. Boil it until the temperature is 312 degrees Fahrenheit. Remove the pot from the heat and put it into another pot filled with cool water for 30 seconds.
  
  
• 4). Pour the sugar out onto the nonstick mat and let it cool for a few minutes. Fold in the sides of the sugar to the center using the spatula. Continue folding in the edges to speed the cooling process. Put on gloves and pull sugar, folding it upon itself like taffy. The sugar should be shiny when you have pulled it enough.
  
  

Making Roses

• 1). Pull a small amount of the pulled sugar until you have a thin edge. Cut the thin edge with scissors and roll it to form the center of a rose. Place it on an edge of the mat so it won't stick.
  
  
• 2). Pull more thin pieces of sugar and cut them off. Attach each one around the center petal. Curve them upward and crimp the edges for a natural effect.
  
  
• 3). Attach rose petals in succession until you have reached the desired shape and size of the rose. When you have attached the last petal go back and make any adjustments. Let the sugar rose cool before you use it on a cake.