World's Longest Candy Cane record attempt
Chicago's own world-renowned pastry guru, Chef Alain Roby, who will go for a three-peat as he obtains his third Guinness World Record in downtown Geneva on Saturday, December 8 at 7:00 p.m.
The "World's Longest Sugar Cane" will stretch 40 ft., beginning at the Geneva Courthouse and stretching to the intersection in front of his All Chocolate Kitchen at 33 South Third Street.
Residents, neighbors and friends are invited to join Mayor Kevin R. Burns and watch Chef Roby as he pulls sugar down festive Third Street. Holder of two Guinness World Records including World's Tallest Cooked Sugar Building and World's Tallest Chocolate Sculpture, Chef Roby's attempt for a three-peat record will set him over the top as the only pastry chef to hold three Guinness World Records. His award-winning cooked sugar building was 12 feet, 10 inches tall and chocolate sculpture was 20 feet, 8 inches tall.
Sugar for pulling/blowing
1lb 10 oz. sugar
4 oz. water
11 oz. corn syrup
Place sugar and water into a clean pot. Stir over low heat to dissolve sugar. Skim foam from the surface using a tea strainer or ladle (these are natural impurities that will cause the pulled sugar to be dull and streaky). Bring to a boil, then add corn syrup. DO NOT STIR. Wash down pan sides with a wet pastry brush to prevent crystallization (keeping a lid on the pot as it comes to a boil will minimize crystallization). Repeat the skimming/washing 3-4 times until the sugar is nice and clear. place candy thermometer into syrup. Turn up heat to high. If desired, add food color at 280F (138C). Boil until the syrup reaches 305-315F (150-157C).
Preparing to pull
Pour syrup onto Silpat(s) or lightly oiled marble. As it cools, fold the outside edges toward the center. If desired, divide the sugar into portions and add some paste color and/or candy flavoring and continue folding it to ensure even cooling. Continue folding until the sugar is cool enough to handle but still warm. Start pulling the sugar by holding it down with one hand and stretching it until it begins taking on a glossy, shiny satin texture. You will need to pull and fold the sugar approximately 10-20 times to achieve the proper appearance. The satin look is created by the crystallization of the sugar. Do not pull the sugar more than necessary, as it will crystallize too much and lose its shine. Place the sugar in the warming box.
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