Combine the water and sugar in a copper pot and bring to a low heat. Stir slowly and continuously until all of the sugar has dissolved.
Allow the sugar to come to a boil. Using a ladle, scoop the foam from the top of the mixture and put it into a heat-resistant bowl.
Dip a basting brush in just a bit of water and wipe the sugar from the sides of the pot. Do not allow the brush to dip into the mixture, as this could damage the bristles.
Add the corn syrup and cream of tartar to the mixture once it reaches 230 degrees F on the candy thermometer. Once you add them, turn the heat up as high as possible. Boil the mixture until it reaches 300 degrees F.
Immediately remove the pot from the burner and place the entire pot into a larger pot filled with cold water for 30 seconds. This will stop the cooking process as well as cool down the mixture a bit.
Pour your sugar mixture onto a silpat mat.
Allow the sugar to cool on the mat for a few seconds. After a few seconds, gently fold in the edges toward the center. Continue to fold the edges in until the mixture is cool enough to handle but still warm enough to easily mold.
Hold the sugar down with one hand and begin stretching it with the other, and then fold it over itself. Stretch and fold the sugar until it is glossy.
Place the sugar under a heating lamp to keep it from cooling.
Begin molding and sculpting. The sky is the limit when it comes to what you can create. You can either sculpt by hand or use a mold to quickly create sugar art.