Spun Sugar Crown Recipes
SPUN-SUGAR CROWN
This tangle of crisp, pale-gold spun sugar is the finishing touch to our Ile Flottante.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1
Number Of Ingredients 4
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 FOR SUGAR PLUM FAIRY
This recipe is used to decorate our Sugar Plum Fairy dessert. Use a whisk with the wires cut at the bottom, or two forks held back to back, to make spun sugar. Make spun sugar the day it will be used.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Garnishes 12 Sugar Plum Fairies
Number Of Ingredients 4
Steps:
- Cover a 4-by-5-foot area of floor with parchment or newspaper. Set a pasta drying rack or a wooden drying rack on the paper, and coat well with cooking spray.
- Combine sugar, the water, and corn syrup in a small saucepan; stir to combine. Place pan over medium-high heat; bring to a boil. Use a pastry brush dipped in water to brush down any sugar crystals on sides of pan. Clip on a candy thermometer; cook, without stirring, until temperature reaches 290 to 295 degrees.
- Remove from heat; let sit for about 5 minutes, until very fine threads form when whisk is lifted from sugar. Dip whisk into sugar; swing over rack, using a quick motion, to create long threads.
- When rack is coated with a thin cobweb-like layer of sugar, lift it in one piece from rack, and roll it gently into a ball. Set on a parchment-lined baking sheet. Repeat until 12 balls are formed.
SPUN SUGAR CROWNS
Yield makes enough for 12 cupcakes
Number Of Ingredients 3
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.
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