Sugar Work Recipes

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.

Steps:

• 1. Combine the sugar, glucose or corn syrup and water in a heavy saucepan. Stir the mixture, then cover the pan and bring the mixture to a boil.
• 2. Once the mixture boils, brush the sides of the pan with a pastry brush dipped in clean water to remove any sugar crystals stuck to the pan.
• 3. Boil the mixture without stirring until it reaches a golden caramel color (approx. 338°F).
• 4. Remove the pan from the heat and dip the bottom of the pan in a bowl of cold water for 30 seconds to stop the cooking process. If while working with the caramel it begins to harden, reheat it by placing it over low heat.
• 5. TO MAKE SPUN SUGAR: (Prior to making the Decorating Caramel) Lightly oil two 18-inch wooden dowels or wooden-handled spoons. Place them 12 inches apart on a clean worktable so that they extend off the edge of the table approximately 12 inches. Line a few sheet pans with paper and place them under the dowels to catch drips. Prepare the Decorating Caramel. To Make the Threads, dip a whisk approximately 3 inches into the caramel. With a quick flick of the wrist, shake the whisk back and forth over the ends of the dowels. Repeat the process until a mass of threads collects on the dowels. Collect the threads and coil into a nest or other shape. Use to garnish ice cream, cakes, or other desserts.