Spun Sugar 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 NEST

Spun-Sugar Nest image

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 2

Ingredients

2 cups sugar
2 tablespoons corn syrup

Steps:

Cover a low counter or work surface with parchment paper. Using masking tape, attach a wooden spoon to the counter so its handle extends over the edge. Cover floor of surrounding area with parchment paper.
Stir together 2/3 cup water, sugar, and corn syrup in a medium saucepan. Bring to a boil over medium-high heat. (Do not stir.) Cover; cook until sugar crystals are dissolved, about 2 to 3 minutes. Uncover; cook until mixture turns amber, about 5 minutes. Swirl pan to even out color. Remove caramel from heat.
Cut the looped ends of a wire whisk with wire cutters (or use two forks held back to back). Dip ends into caramel. Standing over the spoon handle, swing caramel back and forth like a pendulum over the handle in long arcs. The sugar should solidify slightly in the air, drawing out long threadlike strands. As sugar drapes itself over handle, gather it up in small bunches, and transfer to parchment paper. Arrange small bunches of spun sugar around base of hen cake to make the nest.

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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78% (13)
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Ready your work space. You can use any type of wooden dowels, rolling pins, or spoon handles to drape the spun sugar. Since it's a matter of personal preference, you can try using one large rolling pin or several wooden handles.
Spin the sugar. Dip the tines of one or two forks into your bowl of sugar syrup. Raise them up so the biggest drips of syrup fall back into the pan. Working quickly, point the fork tines down over the wooden dowels, handles, or rolling pin and wave your wrist back and forth.
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