How to Make Spun Sugar
Spun sugar forms a delicate, glossy web of sugar strands, perfect for wrapping or topping pastries with a professional finish.
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Instructions
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Prepare a workstation by covering the counter and floor with newspaper, then arrange 3-4 nonstick-sprayed saucepan handles over the counter edge.
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Fill a large bowl with ice water and set it aside.
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Combine sugar, corn syrup, and water in a medium saucepan over medium-high heat, stirring until the sugar dissolves.
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Cover and boil the syrup for 2-3 minutes, then uncover and continue boiling, stirring occasionally, until it reaches 310 F.
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Remove the saucepan from heat, dip its bottom into the ice water, and let it stand for 1-2 minutes to slightly thicken.
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Dip a fork into the syrup, stir, then rapidly flick it back and forth 5-6 inches above the prepared handles to create fine sugar strands.
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If strands are not forming or are lumpy, adjust syrup temperature by cooling slightly or briefly reheating as needed.
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Continue dipping and flicking the fork, shaping the accumulated spun sugar as desired, until the syrup is used or sufficient quantity is achieved.
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Utilize spun sugar immediately for best results, or store it in a dry, airtight container with desiccants away from heat.