Koi Pond

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 240 degrees. So fun to make, thanks (again) Christine and Julia!!

Oh, those coy fish look so real!💕

Heather Bruce Sosa posted:

Oh, those coy fish look so real!💕

Thank you! I just love painting! xoxo

Great first entry to the challenge! Congrats!

Beautiful!

Econlady posted:

Beautiful!

Thank you!

Julia M. Usher posted:

Great first entry to the challenge! Congrats!

Thanks, Julia!

Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

This is just spectacular, Kim!  I love the depth you achieved by suspending the sugar "water" above the painted fish a little bit. That was a great idea! And the scene is so beautiful and realistic. I am so glad you have been inspired by this challenge.  Congratulations on being both the first AND second entries! 

Julia M. Usher posted:

Great first entry to the challenge! Congrats!

Oops, I see now that this was your second entry! Lovely too!

Bakerloo Station posted:

Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

Your Koi look real, Kim!   Great job!  

Bakerloo Station posted:

Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

My lack of experience is what had me cook at the bottom of the he range. It said 240-300 and I was impatient and stopped at the lower end. It is hard. Not brittle, in fact, it was thick in all my pieces (about 1/4" or more on the bubbles) and It was hard to break. I heated it slow to keep it clear, and aside from bubbles (that would not pop), it is very clear. Long term... no idea but someone who owned a koi pond just commissioned this one and one more for a keep sake, so I hope they last! hehe

Bakerloo Station posted:

This is just spectacular, Kim!  I love the depth you achieved by suspending the sugar "water" above the painted fish a little bit. That was a great idea! And the scene is so beautiful and realistic. I am so glad you have been inspired by this challenge.  Congratulations on being both the first AND second entries! 

Thank you! I would have waited to put the second one up...but I was sooooo excited by the results of my play, I couldn't wait! hehe

Ryoko ~Cookie Ave. posted:

Your Koi look real, Kim!   Great job!  

Thank you, Ryoko! The painting really came alive when the "water" was added over top! I was afraid all the time on the painting would have been blurred and wasted but was pleased with the effect.

Julia M. Usher posted:

Bakerloo Station posted:

Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

Kim Damon posted:

Julia M. Usher posted:

Bakerloo Station posted:

Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.

Julia M. Usher posted:

Kim Damon posted:

Julia M. Usher posted:

Bakerloo Station posted:

Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.

Dumb luck? or the difference in temp from when I decided to take it off the heat and when I poured it and when the thermometer was rising? hehe

Kim Damon posted:

Julia M. Usher posted:

Kim Damon posted:

Julia M. Usher posted:

Bakerloo Station posted:

Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.

Dumb luck? or the difference in temp from when I decided to take it off the heat and when I poured it and when the thermometer was rising? hehe

Kim Damon posted:

Julia M. Usher posted:

Kim Damon posted:

Julia M. Usher posted:

Bakerloo Station posted:

Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.

Dumb luck? or the difference in temp from when I decided to take it off the heat and when I poured it and when the thermometer was rising? hehe

Or an inaccurate thermometer read - if the thermometer isn't calibrated, that could contribute. Sometimes it's also hard to get an accurate read when the layer of sugar is very shallow in the pan.

Great texture @Kim Damon!! Really a unique cookie design. Love it