Spun Sugar Crowns Recipes

SPUN SUGAR

Spun Sugar image

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

Ingredients

Safflower oil, for brushing
1 cup sugar
2 tablespoons light corn syrup

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 CROWN

Spun-Sugar Crown image

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

Ingredients

Vegetable oil, for working
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon grated beeswax

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

Spun Sugar image

Provided by Food Network

Categories dessert

Time 10m

Yield 3 cups

Number Of Ingredients 3

Ingredients

2 1/2 cups granulated sugar
1/2 cup corn syrup
1/2 cup water

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 CROWNS

Spun Sugar Crowns image

Yield makes enough for 12 cupcakes

Number Of Ingredients 3

Ingredients

2 cups sugar
1/4 cup light corn syrup
1/4 cup water

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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