Spun sugar, which comes in the form of delicate and thin strands of sugar, is made of sugar, water and light corn syrup. Spun sugar is commonly used in decoration. You can try forming it into different shapes like halos or nests, or making it into other designs that you fancy.
You will only need a few supplies in making spun sugar:
- 2 cups of granulated sugar
- 1/2 a cup of light corn syrup
- 1/2 a cup of water
Corn syrup is used to make the mixture more durable. You can start by assembling all the saucepans near each other on a counter covered with paper. For the handles, try spraying them with nonstick cooking spray, then ready a bowl full of water and ice, which you will use later.
- Heat water, sugar and corn syrup.
- Wait till the sugar dissolves and then boil the mixture for another 3 minutes.
- Stir the syrup and you will find that the sugar will now cook fast after another minute.
- Take care not to burn the syrup by occasionally stirring it.
- Take the saucepan off the heat, and position the bottom of the pan on the bowl with the ice water, so that the sugar will not continue cooking. The mixture will be ready in another minute, and you will notice that it has thickened a bit.
- While holding the pan in one hand, get a fork and dip it in the sugar syrup, then stir.
- Take the fork out from the heat as you hold it 6 inches away from the saucepan handles that you prepared.
- With a rapid motion, flick it back and forth atop the handles.
- If the syrup does not create any strands, or you notice the strands having "beads" in it, you need to let the syrup cool.
Meanwhile, if it is lumpy, just reheat it again. So, your motion is dipping and flicking the fork toward the handles, enabling you to create fine strands of spun sugar. You can also spin the sugar into balls or nests as your creativity leads you. Always remember that if you want to shape the sugar, do it while it is still warm. If you do it when it has already cooled, you can actually break it as you try molding it again into another shape.
The reason why you have covered the work area with newspapers at the beginning of the activity is to minimize the sugar that can fall off the fork as you dip and flick the fork. Any other implements, which were covered as you made the spun sugar, can be held under hot water so that the sugar can easily melt off. You do not need to scratch off the sugar with a sharp object. Just hold it under hot water. If the sugar in the pan becomes stuck at the bottom, you can just reheat it again and it will re-liquefy the sugar, making it easier for you to pour it out.