You'd be boiling the sugar to 315-320 degrees f. And Lisa, what kind of mold do you have? You said they create beads, how big are they? I'd be interested if they create tiny spheres. And I want to say that I'm not trying to challenge you, but I have done plenty of sugar work, and know that I could probably not roll small tiny spheres by hand so consistently. You wouldnt have to pull the sugar, but at least fold it a few times, which would easily take away that perfect clarity.
I personally feel, though, the spheres are made with a gel rather then sugar. Like ChrisZ said, the consistency of the beads suggests he is able to make the different needed sizes, and not to mention the red liquid drops on the slate next to the pastries shows what to expect when you eat the other red drop shaped items on the pastry, its probably the same liquid.
Edited by minas6907, 28 February 2013 - 06:08 PM.