A recipe for making spun sugar for decoratingcakes and desserts in a most whimsical way.
Recipe: How To Make SpunSugar
2 cups granulated sugar1/2 cup water 1/2 teaspoon corn syrupVegetables spray and/or oil
Cover the work space with parchment orwaxed paper and the floor with newspaper.
Spray a large, heavy baking sheet withvegetable spray, wiping any excess off with a paper towel. Setbaking sheet in the middle of the prepared work space.
Place the sugar, 1/2 cup water, and cornsyrup in a heavy-bottomed saucepan, over low heat. Stir occasionallyuntil sugar is dissolved. Raise heat to high and bring mixtureto a boil. Continue cooking until the temperature registers 310°F/ 155°C (hard-crack stage) on a candy thermometer. Removefrom heat, and briefly plunge the saucepan into ice water tostop the cooking. Let stand to thicken slightly, about 1 minute.
Dip a fork or balloon whisk (preferablyone that has had the wires cut off at the bottom to leave manystraight equal-length wires) into the sugar syrup and wave backand forth to draw out long, fine, threadlike strands over thebaking sheet. The syrup will begin hardening almost immediately.With practice you can form the strands into a lattice design,swirls, or even form them into a lacy dome by drawing them outover an inverted oiled bowl or other desired shape.
Makes about about 2 cups.
Tip: Create spun sugar ribbons, roses andsugar spirals to top dessert creations.
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