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In addition to all the other excellent suggestions, I would just add that caramel is unnatural and has a desire to return to a crystalline form. If you stir the caramel or use golden sugar which still has starches, the caramel will turn to crystals. It just takes a while to get used to the right temperature between runny and sticky. The best thing is to take it slowly and you'll soon get the feeling of the right texture of the molten sugar. It's over 120C so keep the kids away, it sticks and burns skin very easily. Good luck

It worked it worked! well sort of, it caramilised perfectly and then it stuck to my oiled rolling pin! , cooker, worksurface and floor thanks for the tip wth the paper.

So I gave up chucked a load of pistachio nuts into it the kids were delighted

I don't think I'm destined to get this right!

Thanks Jinty I will give that ago tonite, fingers crossed

Hi

Any time ive made spun sugar for nests or coils, ive used plain old fashioned white granulated sugar, melted in a non stick pan - then just after golden point - the spinning has begun!
Just remember and put newspaper down on the floor when your doing it
Good Luck!

I had a look at James Martins recipes but all it says is to heat the sugar until it caramelises I really have no idea what I am doing wrong.

Lol, gastrovolpe and while he at it perhaps he would like to come round and do a demo, okay I can dream!

But seriously I have seen him do it and he makes it look so easy, I did wonder about the temp. although I don't know what it should be.

I don't think the sugar was at fault Lynne, but the temperature is critical. The renowned expert is James Martin, it's his party-piece. Maybe if he reads this he'll be able to explain at what point you take the caramel off the heat and start winding it round the oiled handle of a wooden spoon; eh James?