Spun Sugar Recipes

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SPUN SUGAR



Spun Sugar image

Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Yield Makes enough for one 9-inch tart

Number Of Ingredients 3

Safflower oil, for brushing
1 cup sugar
2 tablespoons light corn syrup

Steps:

  • Using masking tape, attach 2 wooden spoons to your work surface, placing them side by side with handles extended over edge. Lightly brush oil over handles. Cover floor with newspaper.
  • Prepare an ice-water bath. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium-high, stirring until sugar has dissolved. Cook until mixture turns pale amber, 8 to 10 minutes. Remove from heat; transfer pan to ice-water bath. Let cool until slightly thickened (like the consistency of honey), about 1 minute.
  • Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a loose nest. (If caramel becomes too stiff, gently reheat over low.) Use immediately.

SPUN-SUGAR CROWN



Spun-Sugar Crown image

This tangle of crisp, pale-gold spun sugar is the finishing touch to our Ile Flottante.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1

Number Of Ingredients 4

Vegetable oil, for working
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon grated beeswax

Steps:

  • Using masking tape, attach 2 wooden spoons to the counter, placing them side by side with the handles extended over the edge. Lightly oil the handles. Cover floor with newspaper.
  • Bring sugar and corn syrup to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Cook until mixture turns pale amber and registers 300 degrees on a candy thermometer, about 6 minutes. Remove from heat; let cool 2 minutes. Stir in beeswax. Let cool, stirring occasionally, until caramel registers 250 degrees.
  • Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a nest.

HOW TO MAKE SPUN SUGAR



How to Make Spun Sugar image

Spun sugar creates a beautiful web of glossy sugar strands that can be used to wrap or top pastries. It produces a beautiful, professional appearance.

Provided by Elizabeth LaBau

Categories     Dessert     Ingredient     Candy

Time 50m

Yield 8

Number Of Ingredients 3

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water

Steps:

  • Prepare your workstation by covering your kitchen counter and floor with newspaper to catch sugar spills. Take 3 or 4 saucepans and arrange them close together on the paper-covered counter, handles facing outward and extending over the edge of the counter. Spray the handles with nonstick cooking spray.
  • Fill a large bowl with ice and water, and set it aside to be used later.
  • Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until the sugar dissolves. Cover the saucepan with a lid and boil for 2 to 3 minutes, then remove the lid and continue to boil the sugar syrup, stirring occasionally, until it reaches 310 F. The sugar will cook very quickly toward the end, so watch closely to ensure it doesn't burn.
  • As soon as the sugar reaches the proper temperature, remove the saucepan from the heat and dunk the bottom in the prepared ice water to stop the sugar from cooking further. Allow the mixture to stand for a minute or two. It will thicken slightly.
  • Hold the pan in one hand and a fork in the other. Dip the fork in the sugar syrup and stir. Remove the fork from the heat and hold it 5 to 6 inches above the prepared saucepan handles. Rapidly flick the fork back and forth over the handles. The sugar syrup should create very fine strands of sugar that drape over the handles. If the syrup doesn't create any strands, or the strands have a lot of "beads," allow the syrup to cool for another minute. If the strands are very lumpy and difficult to form, reheat the syrup very briefly.
  • Continue to dip and quickly flick the fork over the handles, creating many fine strands of spun sugar. At any point, you can remove the sugar that has accumulated and shape it into balls, nests, or thin tubes as desired. Continue to create spun sugar until your syrup is gone, or until you have enough spun sugar for your needs.
  • Spun sugar is best used immediately after it is made. The sugar will start to liquefy if it comes into contact with anything moist or humid. If you are using it on top of a dessert, wait to position it until the last possible moment. If you want to attempt to store it, place it in a dry, airtight container, preferably with several packages of desiccants, like those found in vitamin bottles. Keep the sealed container away from extreme heat.

Nutrition Facts : Calories 254 kcal, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 14 mg, Sugar 66 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g

SPUN SUGAR



Spun Sugar image

Provided by Food Network

Categories     dessert

Time 10m

Yield 3 cups

Number Of Ingredients 3

2 1/2 cups granulated sugar
1/2 cup corn syrup
1/2 cup water

Steps:

  • Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the sides of the pot to make sure there is no caramelization to color the sugar before you get to temperature.
  • Heat the ingredients on the stove top to 300 degrees on a candy thermometer. Remove from the heat and cool to 275 degrees over a water bath.
  • Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the bottom of a pre-greased bowl, going as quickly as possible. Gently gather the spun sugar and place it on a dessert plate.

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4 WAYS TO MAKE SPUN SUGAR - WIKIHOW

From wikihow.com
78% (13)
Estimated Reading Time 9 mins
Category Sugar Treats
  • Ready your work space. You can use any type of wooden dowels, rolling pins, or spoon handles to drape the spun sugar. Since it's a matter of personal preference, you can try using one large rolling pin or several wooden handles.
  • Spin the sugar. Dip the tines of one or two forks into your bowl of sugar syrup. Raise them up so the biggest drips of syrup fall back into the pan. Working quickly, point the fork tines down over the wooden dowels, handles, or rolling pin and wave your wrist back and forth.
  • Gather and form the nests. The strands of sugar will cool very quickly and you should be able to gently loosen them from the wood. Gather the strands of sugar together in your hands.
  • Use your spun sugar nests. Since the nests are made of delicate sugar strands, they'll begin to absorb moisture from the air. You should serve the desserts with sugar nests immediately (or at least within an hour).


SPUN SUGAR - FAMILY TABLE TREASURES
2014-04-14 Place 3 pans with a long handle on counter with handle facing outward. Spray handles with a little cooking spray. Fill a large bowl with ice water and set aside. Place all …
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  • Prepare work area by lining counter and floor with newspaper. I also place baking sheets on floor to catch spun sugar. Place 3 pans with a long handle on counter with handle facing outward. Spray handles with a little cooking spray. Fill a large bowl with ice water and set aside.
  • Place all ingredients in a small saucepan stir to dissolve and bring to a boil on medium high heat. Place lid on pan and cook for 2-3 minutes. Remove lid and continue to cook until liquid reaches approximately 320 degrees on a candy thermometer. Liquid should turn an amber color. Watch carefully as it can go too far and burn easily.
  • Once desired temperature/color is attained remove promptly and place pan in ice water to stop cooking.


MAPLE SPUN SUGAR RECIPE BY SHAUNA SEVER - THE DAILY …
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  • Begin by preparing the space in which you’ll be spinning your sugar: Clear a large, flat work surface, like a countertop or large table. Gather 2 or 3 long-handled wooden spoons, dowels, or thick skewers and lay them on the edge of the countertop with at least 10 inches of overhang. Weigh the sticks down with something heavy you don’t mind getting sugar syrup on—some old large books, a hefty wooden cutting board, or a marble pastry board works well. Cover the entire floor area underneath the sticks, and then some, with newspaper (err on the side of more coverage, and if you have cabinetry underneath your work surface, tape some paper onto it as well). Spray the sticks with nonstick cooking spray. Have 2 forks ready for drizzling the syrup. Place a large bowl of ice water near your work space—flinging hot sugar syrup is dangerous stuff!
  • To make the sugar syrup, combine the turbinado sugar, maple sugar, maple syrup, water, and salt in a medium (3-quart) heavy- bottomed saucepan. Place the pan over medium-high heat and stir gently with a wooden spoon or heatproof spatula to encourage the sugar to dissolve.
  • Once the syrup comes to a boil, stop stirring. Clip a candy thermometer onto the side of the pan and increase the heat to high. Cook the syrup to 310 degrees F. Immediately pull the pan from the heat and stir in the vanilla extract. Grip the handle of the pan with a gloved hand if the handle isn’t heatproof.
  • Take the 2 forks and hold them back-to-back. Stir the syrup gently with the forks to encourage it to cool a bit, and then carry the pan over to your sugar-spinning setup. Pull the forks up out of the syrup and hold them about 12 inches over the pan. Examine the way the syrup falls back into the pan—when the syrup has thickened to a honey-like consistency and you can see a spider-web-like thread or two flying off to the sides, the sugar is ready to spin. Swing the forks back and forth over the sticks, about 10 inches above the sticks. At first, it won’t look like much, but soon sugary strands will accumulate, and you’ll get the hang of where and how to hold the forks and how fast to swing them in order to get the most control over your sugar.


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