Made using sugar syrup that has reached the “hard-crack” stage of boiling, delicate spun sugar threads add wow factor to the most simple desserts.
A cooking thermometer is essential for the job – be sure to warm it in hot water first so it doesn’t crack when dipped into the boiling sugar.
Follow the steps and most of all, enjoy! For the text version of this recipe (which you can add to your online recipe book), click the link: Spun sugar.
- 500 g sugar
- 1/2 cup water
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