Spun Sugar
- 2 cups sugar
- 1 cup water
- 1/8 tsp cream of tartar
- Color paste
Put sugar, water, and cream of tartar in a saucepan. Add color paste if your little heart desires. Boil without stirring to 310°F, or until syrup spins a very long thread. Place saucepan immediately into a dish of cold water to stop the boiling, and then set it in hot water. Have ready two parallel, horizontal bars about 3 feet apart, with paper beneath to protect floor from sugar. Dip sugar spinner, or a bunch of wires in syrup, and wave swiftly back and forth between the bars. Syrup will spin long threads. These should be gathered up from time to time and placed on a cool platter. If syrup gets sugary, then place it for a moment on the fire to melt. Spun sugar is used as a garnish around molds of ice cream or glace fruits and nuts. Spun sugar is easily made in cool weather, but softens very quickly in hot weather. It keeps best if put in a tightly covered box or a pail in the refrigerator.
Submitted by Jul 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min