| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

How To Make Spun Sugar

2 cups granulated sugar

1/2 cup water
1/2 teaspoon corn syrup

Vegetables spray and/or oil

1. Cover the work space with parchment or waxed paper and the floor with newspaper.
2. Spray a large, heavy baking sheet with vegetable spray, wiping any excess off with a paper towel. Set baking sheet in the middle of the prepared work space.
3. Place the sugar, 1/2 cup water, and corn syrup in a heavy-bottomed saucepan, over low heat. Stir occasionally until sugar is dissolved. Raise heat to high and bring mixture to a boil. Continue cooking until the temperature registers 310*F (hard-crack stage) on a candy thermometer. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Let stand to thicken slightly, about 1 minute.
4. Dip a fork or balloon whisk (preferably one that has had the wires cut off at the bottom to leave many straight equal-length wires) into the sugar syrup and wave back and forth to draw out long, fine, threadlike strands over the baking 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 out over an inverted oiled bowl or other desired shape.

Makes about about 2 cups.

Tip: Create spun sugar ribbons, roses and sugar spirals to top dessert creations.