- 500 g sugar
- 1/2 cup water
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