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How to spin sugar
- Prep time:
- 10 min, plus time for shaping
- Cook time:
- 10 min
- Serves:
- n/a
Paul Young illustrates how to capture the 'wow' factor and create spun sugar for the ultimate dessert presentation
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Ingredients
- 250 g caster sugar
- 225 g water
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Bring the sugar and water to a simmer in a copper or heavy based saucepan. You can add food colouring to the syrup before cooking for a vibrant and kitch finish.2. Use a pure bristle pastry brush dipped in cold water to brush the inner sides of the pan to prevent sugar crystals forming while simmering. Do not stir the sugar as this will cause the syrup to crystallize and become hard.
3. Using a sugar/jam thermometer, cook the syrup until it reaches 155°C (this is known as the hard crack stage).
4. Immediately remove from the heat and plunge the pan into cold water to halt the cooking.
5. To spin the sugar, take a whisk with the bottom snipped off with pliers, so that you have a whisk that is simply a handle with spikes. Alternatively you can take two forks placed back to back and hold tightly. Dip the whisk into the syrup and flick the whisk back and forth over a broom handle or rolling pin to create long hair like strands.
6. Next gather up the strands of spun sugar and create your shape by simply moulding the strands in your hands.
Comments & Ratings
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Latest Comment
how long does it keep? can i make it before guest arrive?
pinkyboots
Posted 29 Jan 2012 10:40 AM
Tried for the 1st time today worked perfectly
peterL47009
Posted 25 Apr 2009 9:19 AM
Has anyone actually made spun sugar?
This is a lot lot harder than I thought. I have tried about 50 times and it never ever works... Whats going wrong?
PeterB29518
Posted 05 Mar 2009 4:07 PM
This recipe is classed as intermediate
Avg User rating
3.43 / 5 (47 votes cast)
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