Spun Sugar Food
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
Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes enough for one 9-inch tart
Number Of Ingredients 3
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.
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- Pour 1/4 cup of water into pot, followed by 2 Tablespoons of corn syrup (or 1/4 tsp cream of tartar) and finally 1 cup of sugar. Make sure you slowly pour the sugar into the pot, keeping it in the centre so none of if touches the sides of the pot.
- Now LEAVE it. Don’t stir it, swish it or move it. (if you stir the mixture it will crystallize) Allow the sugar to melt into the water on its own.
- Heat the sugar mixture at medium low until it reaches 300 f degrees. That’s bordering the hard crack stage. If you don’t have a candy thermometer, 300 f degrees is when the sugar has just started to become a light amber colour. If it’s taking more than 5 minutes to get to this stage, turn up the heat a little bit.
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