Spun Sugar Crowns Food

SPUN-SUGAR CROWN

Steps:

• Using masking tape, attach 2 wooden spoons to the counter, placing them side by side with the handles extended over the edge. Lightly oil the handles. Cover floor with newspaper.
• Bring sugar and corn syrup to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Cook until mixture turns pale amber and registers 300 degrees on a candy thermometer, about 6 minutes. Remove from heat; let cool 2 minutes. Stir in beeswax. Let cool, stirring occasionally, until caramel registers 250 degrees.
• Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a nest.

SPUN SUGAR

Steps:

• Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the sides of the pot to make sure there is no caramelization to color the sugar before you get to temperature.
• Heat the ingredients on the stove top to 300 degrees on a candy thermometer. Remove from the heat and cool to 275 degrees over a water bath.
• Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the bottom of a pre-greased bowl, going as quickly as possible. Gently gather the spun sugar and place it on a dessert plate.

SPUN SUGAR

Steps:

• Using masking tape, attach 2 wooden spoons to your work surface, placing them side by side with handles extended over edge. Lightly brush oil over handles. Cover floor with newspaper.
• Prepare an ice-water bath. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium-high, stirring until sugar has dissolved. Cook until mixture turns pale amber, 8 to 10 minutes. Remove from heat; transfer pan to ice-water bath. Let cool until slightly thickened (like the consistency of honey), about 1 minute.
• Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a loose nest. (If caramel becomes too stiff, gently reheat over low.) Use immediately.

SPUN SUGAR CROWNS

Steps:

• Secure a long-handled wooden spoon under a heavy cutting board on the edge of counter, with the handle facing out and extending over the edge. Place newspaper on the floor, directly under the cutting board.
• Prepare an ice-water bath. Bring sugar, corn syrup, and the water to a boil in a heavy saucepan over medium-high heat, stirring until sugar has dissolved. Stop stirring. Clip a candy thermometer to side of pan. Cook until mixture turns pale amber and registers 300°F (hard-crack stage) on the candy thermometer. Plunge pan into ice bath to stop the cooking; let cool, stirring occasionally, until caramel registers 250°F.
• Dip the tines of a fork into caramel. Holding fork about 2 feet above spoon handle, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in threads over the handles. Let stand until ready to use, then gently gather some of the strands into a ball, shaping with the palms of your hands. Repeat to make 12 crowns.