Posted by Pierre on January 12, 1999 at 00:48:49:
In Reply to: Re: Spun sugar posted by Brian on December 30, 1998 at 00:08:09:
: : I am looking for a recipe for spun sugar. The rather
: : wispy creation used to decorate desserts and create
: : center pieces. I am very interested in learning this
: : craft. Any help will be greatly appreciated. Thanks
: : to anyone in advance who may be able to help me in my
: : quest. JoAnne Anderson
: Here's a recipe I've used before:
: 1 pt. water
: 4 lbs. sugar(granulated)
: 1/2 c glucose
: Bring to a slow boil in a heavy pot. Brush sides with a wet
: pastry brush so that no sugar crystals form. Turn heat up
: so that you have a fast boil. Cover with foil and poke a
: small hole in the center. After about ten minutes put a
: candy thermometer in the vent hole and cook the syrup until
: it reaches 318F. Take off heat and put the pan into an icewater
: bath to cool down. To spin the sugar it works best to have
: an old wire wisk with the ends clipped off. Dip wisk into
: syrup and swing back and forth quickly over parchment.
: Gather it up into smal batches as you go and put into an
: airtight container until you're ready to use it.
: SPUN SUGAR + MOISTURE = GARBAGE
: TOO COLD SYRUP + SLOW SWINGING ACTION = GARBAGE
: TOO HOT SYRUP + TOO FAST SWINGING ACTION = GARBAGE
: GOOD LUCK,(its worth the time and effort) Brian
When cooking sugar, always add your glucose once the water/sugar solution
has come to a boil. This will help in preventing crystalization.
Pierre