SouthShoreNow.ca

Variation 1

INGREDIENTS
2 cups granulated sugar
Parchment Paper

DIRECTIONS:

Place the sugar in a non-stick heavy-bottomed saucepan, over medium heat. Stir occasionally until sugar is dissolved. Raise heat to high and bring mixture until disolved and running accross the saucepan. While moving the syrup continue cooking until you reach the Hard-Crack stage or reaching a temperature that registers 310*F - 155*C on a candy thermometer. Remove from heat, consistently work the syrup in your pan to let cool and thicken slightly, about 30 seconds. Dip a spoon or fork into the sugar syrup and wave back and forth to draw out sugar strands over the parchment paper. The syrup will begin hardening almost immediately. Once the spun sugar hardens, it may also be gathered and sprinkled or arranged on top of a dessert.


Variation 2

INGREDIENTS

2 cups granulated sugar
1/2 cup water
1/2 teaspoon corn syrup
Parchment Paper 
Optional: Vegetable spray (for inverted bowl)

DIRECTIONS:
 
Ready your work space with parchment paper and the floor with newspaper.
 
Optional: Place inverted bowl on a sheet of parchment paper and spray with vegetable spray, wiping any excess off with a paper towel.
 
Place the sugar, 1/2 cup water, and corn syrup in a heavy-bottomed saucepan, over low heat. Stir occasionally until sugar is dissolved. Raise heat to high and bring mixture to a boil. Continue cooking until the temperature registers 310*F - 155*C the Hard-Crack stage on a candy thermometer. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking process. Let stand to thicken slightly, about 1 minute.
 
Dip a fork or spoon into the sugar syrup and wave back and forth to draw out long, fine, threadlike strands over the parchment paper. The syrup will begin to harden almost immediately. With practice you can form the strands into a lattice design, swirls, or even form them into a lacy dome by drawing them out over an inverted oiled bowl or other desired shape.

Tip: Create spun sugar ribbons, roses and sugar spirals to top dessert creations.