Caramelize the sugars to 150°C/302°F, add the citric acid solution at 50% and raise the temperature to 160°C/320°F.
Spread on a silicone, mat and satin-finish it, stretching it and fusing it 15 to 20 times to homogenize the heat.
Once the mixture is cool enough to handle, stretch it. Repeat the folding and stretching process until it becomes smooth and glossy.
Heat the tip of the air pump, place in the preheated ball and blow up to get the desired size, ensuring that the caramel layer is as thin as possible.
Twist the sphere and melt the end shut with a culinary torch, propane torch or Bunsen burner. Cut away with scissors.
Store away the spheres from any humidity or in an airtight container with silica gel.