Step 1: Pour 1 1/4 cups of sugar and 100 ml of water into a saucepan and heat over high heat. Meanwhile insert a candy thermometer into the side of the pan. Once the sugar water comes to a boil, mix in 1 tablespoon of lemon juice and 1 tablespoon of food coloring (any color). When the thermometer reads 148 degrees, remove from heat. Note: Be sure to let the mixture reach this temperature or the syrup will not harden as it cools. The trick to making pulled sugar is to let the sugar reach a certain temperature; if you don't measure it with a thermometer, the syrup will easily thicken, not harden, when it cools.
Step 2: Pour the boiling syrup onto a baking paper or silicone mat. Note here that if you are using baking paper, then let the baking paper stick to the work surface. Next, put on your baking gloves and get ready to pull the syrup.
Step 3: Before pulling the syrup, let it cool for a while so that it becomes slightly soft and solid. Note that the cooling time is 1 minute or less, if it is longer than that, the syrup will harden into a sheet, so it can only be used as a decoration for the cake pan and not as a pulling candy.
Step 4: Begin pulling the sugar. Pull the fondant back and forth according to the desired shape, trimming any excess flakes, then spreading, pulling, and twisting the fondant. Be sure to be quick with this step, and use tools to help with shaping, such as a wooden stick to create ribbons, or a petal grater to create sugar flowers.
Step 5: If the sugar is cold before the pulling is complete, reheat it. Place it next to a heat lamp or in a saucepan over low heat. As soon as it softens remove it from the heat. Don't let it melt or it will turn into caramel. Just let it get soft and pliable. Then just pull the sugar again to shape it.