Spun sugar

Spun sugar

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  • 500 g sugar
  • 1/2 cup water

Cooking Instructions

Place 500 g sugar and 1/2 cup water in a saucepan over a low heat and stir until the sugar has dissolved. Turn up the heat and boil for 7 minutes or until the syrup reaches hardcrack stage (between 153°C and 157°C) – if you drop a little of the mixture into cold water it should set instantly and easily snap.

Allow the syrup to cool for a few minutes before dipping the tines of two forks into it and lifting them to form thick strands.

Gently pull the sugar strands over and around the handle of a wooden spoon (secure it over your surface by gripping it in a cupboard door). Allow the strands to cool and solidify (this can be messy so have paper to hand).

Cook's notes: Spun sugar provides the crowning glory to fruit tarts or pavlova. Also try waving still-warm sugar strands over a small greased and inverted bowl to create a “basket” for placing over panna cottas or chocolate puddings.

For our simple step-by-step slideshow on how to spin sugar, click the link: How to spin sugar

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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