Spun sugar

Prepare Your Workstation

If you would like very easily printable directions, go to the Spun Sugar recipe.

Spinning sugar is messy, so the initial point to do is to cover your kitchen counter and floor with newspaper, to catch sugar spills. Get 3 or 4 saucepans, and organize them shut collectively on the paper-covered counter, handles facing outward and extending above the edge of the counter. Spray the handles with nonstick cooking spray. Make confident you are wearing an apron, or clothing that can be very easily cleaned, since it is most likely that you will get sugar strands on yourself. Ultimately, fill a large bowl with ice and water, and set it aside to be used later on.

Boil the Sugar Syrup

Mix two cups granulated sugar, one/two cup water, and one/2 cup corn syrup in a medium saucepan above medium-high heat, and stir until the sugar dissolves. Cover the saucepan with a lid and boil for 2-3 minutes, then take away the lid and carry on to boil the sugar syrup, stirring occasionally, till it reaches 310 degrees. The sugar will cook really quickly towards the finish, so view closely to ensure it doesn’t burn up. You can use a candy thermometer to check the temperature.

As soon as the sugar reaches the appropriate temperature, eliminate the saucepan from the heat and dunk the bottom in the prepared ice water to stop the sugar from cooking even more. Enable the mixture to stand for a minute or two, to thicken somewhat.

Get started to Create Sugar Strands

Finish Creating Sugar Strands

Shape the Spun Sugar

Finish Your Dessert or Shop Your Spun Sugar

Spun sugar is best used immediately after it is created, as the sugar begins to liquefy if it comes into make contact with with anything moist or humid. If you are employing it on prime of a dessert, wait to position it till the last attainable moment. This croquembouche has been decorated with a spun sugar halo and ribbon, but the moisture in the cream puffs dictates that it must be served practically immediately prior to the sugar starts to turn into caramel!

If you want to try to retailer it, location it in a dry, airtight Tupperware container, preferably with several packages of desiccants, like these found in vitamin bottles.